Yes, I know, there are many options of cooking borscht, after reviewing all honestly, I wish add your own version. It differs by cooking technique and the result is delicious, beautiful, fragrant borscht with fresh summer vegetables.
Prepare the necessary products. All wash, peel the vegetables.
Let's start with the broth. Meat cover with cold water, add cleaned and cut into quarters one beet. Bring to a boil over high heat, then reduce the heat to a minimum and cook 1-1.5 hours.
Since this Ukrainian borscht is unthinkable without delicious, fresh and fragrant pampushkas, knead the dough, you can use any, my favorite yeast dough. Leave it to approach.
While cooking the broth and the dough is suitable, let us filling. To do this, take lard (or fresh bacon) cut cubes and vytopil it on medium heat until crackling. I then take them out, but do not throw away, some like to add them to the plate to the borscht.
In the flooded lard add grated on a coarse grater our second beet, add vinegar and sugar, add a little water and stew until ready beets.
After 20 minutes add the beets grated carrots and diced onion. Stew all this until the vegetables are ready.
Meanwhile, the dough came, cut it into small balls, the size of a walnut, give them to approach the 20 minutes, lubricate the egg on top and put in a preheated oven to 200 degrees for 15-20 minutes.
And then the broth was boiled. Take out the bone and beets, cabbage chopped straw and fall asleep in a boiling broth.
Bring to a boil and add diced potatoes. Bring to a boil and cook for 15 minutes.
Cook garlic filling for donuts. A clove of garlic to RUB on a small grater, to add salt on the tip of a knife, 1 teaspoon water, mix well.
After 15-20 minutes our pampushkas "grease" their garlic fill and send back to the oven for another 5-10 minutes. Fragrant, delicate, delicious pampushkas ready.
Beetroot fry for five minutes until cooked, add the peeled and diced tomato.
I was the one who cut the beets into strips and boiled them in broth. Add it to the soup five minutes before the end of cooking.
There add our beet vinaigrette, salt, add your favorite spices (I have this time dry adjika). Bring to a boil, boil for no more than 5 minutes, turn off and be sure to let the soup brew for 20-30 minutes. It is now possible to serve, with sour cream, bacon and donuts.