Print Recipe
 Borscht with Calushkas Recipe
Dear friends, I beg you! Borscht turns out very tasty. Hearty, bright, fragrant! For lunch - I like it so much! We need to eat borscht with dumplings.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Prepare the meat: Wash, cut into 5 cm pieces, pour water so that it is covered about 15 cm higher. Cook the broth for an average of 40 to 60 minutes (depending on your meat).
    Prepare the meat: Wash, cut into 5 cm pieces, pour water so that it is covered about 15 cm higher. Cook the broth for an average of 40 to 60 minutes (depending on your meat).
  3. We do the same with beets: beets are cut into strips up to 5 millimeters thick and 4-5 cm long. (I used a grater for Korean carrots)
    We do the same with beets: beets are cut into strips up to 5 millimeters thick and 4-5 cm long. (I used a grater for Korean carrots)
  4. Heat a frying pan with melted fat (I used vegetable oil) and fry the beets for 12 minutes.
    Heat a frying pan with melted fat (I used vegetable oil) and fry the beets for 12 minutes.
  5. Then add 500 ml of water to the pan, cover and simmer for 30 minutes.
    Then add 500 ml of water to the pan, cover and simmer for 30 minutes.
  6. Then add 1 tablespoon of 3% vinegar and simmer the beets for another 30 minutes.
    Then add 1 tablespoon of 3% vinegar and simmer the beets for another 30 minutes.
  7. While the beetroot is stewing, prepare other vegetables: cut the potatoes into cubes, put them in cold water.
    While the beetroot is stewing, prepare other vegetables: cut the potatoes into cubes, put them in cold water.
  8. Cut the cabbage into strips.
    Cut the cabbage into strips.
  9. We make roasting: cut the onion into cubes, grate the carrots on a coarse grater.
    We make roasting: cut the onion into cubes, grate the carrots on a coarse grater.
  10. Cut the fat into cubes.
    Cut the fat into cubes.
  11. Fry the lard in a frying pan until golden brown.
    Fry the lard in a frying pan until golden brown.
  12. In the frying pan, add the onion to the fat first, then the carrots, fry.
    In the frying pan, add the onion to the fat first, then the carrots, fry.
  13. Then add tomato paste (or tomatoes) to the onions and carrots.
    Then add tomato paste (or tomatoes) to the onions and carrots.
  14. Simmer for a few minutes.
    Simmer for a few minutes.
  15. Meanwhile, our broth is ready.
    Meanwhile, our broth is ready.
  16. Offer him stewed beetroot with liquid, let it boil.
    Offer him stewed beetroot with liquid, let it boil.
  17. Then add the cabbage.
    Then add the cabbage.
  18. Add the potatoes and cook for 10-15 minutes.
    Add the potatoes and cook for 10-15 minutes.
  19. Then add the onions and carrots fried in lard, sugar, salt, pepper, bay leaf (I added bay leaf earlier), cook until fully cooked, about 15 minutes, turn off and let it brew.
    Then add the onions and carrots fried in lard, sugar, salt, pepper, bay leaf (I added bay leaf earlier), cook until fully cooked, about 15 minutes, turn off and let it brew.
  20. While the borscht is being infused, we will learn how to cook dumplings: 60 g of flour, 1 egg, 90 ml of water
    While the borscht is being infused, we will learn how to cook dumplings: 60 g of flour, 1 egg, 90 ml of water
  21. Sift the flour.
    Sift the flour.
  22. Put one pot for cooking dumplings on the stove (pour 3 liters of water for 1/3) and one ladle with 90 ml of water for the dough, bring to a boil, pour a third of the ground flour into it and mix thoroughly with a wooden spatula.
    Put one pot for cooking dumplings on the stove (pour 3 liters of water for 1/3) and one ladle with 90 ml of water for the dough, bring to a boil, pour a third of the ground flour into it and mix thoroughly with a wooden spatula.
  23. Then remove from the heat, let cool to room temperature, beat the egg and mix well.
    Then remove from the heat, let cool to room temperature, beat the egg and mix well.
  24. Then add the remaining flour, salt to taste.
    Then add the remaining flour, salt to taste.
  25. Mix everything very well until smooth (without lumps).
    Mix everything very well until smooth (without lumps).
  26. Put a teaspoon of dough in boiling water (you can add a little salt) and cook the dumplings for 10-12 minutes (when they jump out, just boil and take them out).
    Put a teaspoon of dough in boiling water (you can add a little salt) and cook the dumplings for 10-12 minutes (when they jump out, just boil and take them out).
  27. Place the dumplings in a deep bowl. Arrange the borscht on plates, put about 4-6 dumplings on each serving. Season the borscht with sour cream, sprinkle with chopped herbs to taste, serve garlic, pampushki or bread separately.
    Place the dumplings in a deep bowl. Arrange the borscht on plates, put about 4-6 dumplings on each serving. Season the borscht with sour cream, sprinkle with chopped herbs to taste, serve garlic, pampushki or bread separately.
0 0 votes
Article Rating
       

Related posts:

Borscht with Pampushkas “My version” Recipe Borscht with a “Lid” Recipe Borscht with Garlic Croutons and Bacon Recipe Borscht “Poltava” with Buckwheat Dumplings Recipe Borscht “Moscow” Recipe Borscht “Romanovsky” Recipe Borscht Recipe Borscht on Milk Serum Recipe Borscht Recipe Borscht with Mushrooms Recipe Borscht with Beans Recipe Borscht Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments