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 Prep Time
10 5minutes
Cook Time
90minutes
Servings Prep Time
10 5minutes
Cook Time
90minutes
Ingredients
For Borscht
For Lid
Instructions
  1. Peel the potatoes and cut into cubes, chop the cabbage, add to the cauldron.
  2. Then add the meat (from the broth), finely chopped bell pepper and prunes.
  3. 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.
  4. 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.
  5. Knead the yeast dough, let it come up, dip, roll out and form our future lid. Brush with egg and sprinkle with sesame seeds.
  6. 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 🙂
  7. 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.
  8. Cover the borscht with a lid on top and send it to the oven, where it will spend 1 hour.
  9. 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.
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