Borscht with a "Lid" Recipe
We were very cold, and immediately wanted something hot and satisfying. And what could be better than borscht in this weather? Only borscht with a lid! Thick, rich, with a light aroma of fire - it will not leave anyone indifferent!
Servings 10
Prep Time 5 minutes
Cook Time 90 minutes
Ingredients
For Lid
- 1 piece Chicken egg
- 1 glass Water
- 3 glass Flour wheat / Flour
- 1 tablespoon Sesame
- 20 gram Yeast wet
- Sugar
- Salt
Instructions
- Peel the potatoes and cut into cubes, chop the cabbage, add to the cauldron.
- Then add the meat (from the broth), finely chopped bell pepper and prunes.
- Onions (cut into cubes), carrots and beets (grate on a coarse grater) fry in sunflower oil until golden brown, add tomato juice, put out for 2 minutes and send to the cauldron.
- Take lard, garlic, finely chop them, then start chopping with a knife, mix and chop again. It is necessary to achieve a pasty state and send this fragrant "pusher" to the cauldron when the borscht is ready.
- Knead the yeast dough, let it come up, dip, roll out and form our future lid. Brush with egg and sprinkle with sesame seeds.
- My dad loves this borscht so much that he even built a special grill for the lid (pictured) so that the dough does not sag and does not fall into the borscht. Before that, my mother and I did it on twigs without bark. At home I used to make matches for the fireplace. In general, there is a place for rampant fantasy 🙂
- Set the oven to preheat to 180 degrees. Add broth to our future borscht, send the cauldron to the stove and bring it to a boil. Add salt and pepper to taste, add your favorite herbs, if necessary - sugar. Cover the cauldron with a grate.
- Cover the borscht with a lid on top and send it to the oven, where it will spend 1 hour.
- And this is an amazing result of our work. The lid turns out soft inside and crispy outside, very tasty. Borscht turns out to be very rich, fragrant, with a slight smell of smoke from prunes.