Borscht with Pampushkas “My version” Recipe
Yes, I know, there are many options for cooking borscht, honestly looking at everything, I want to add my own version. It differs in cooking technology, and the result is a delicious, beautiful, fragrant borscht with fresh summer vegetables.
Servings Prep Time
6 5minutes
Cook Time
120minutes
Servings Prep Time
6 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Prepare the necessary products. Wash everything, peel the vegetables.
  2. Let’s start with the broth. Pour cold water over the meat, add one beetroot peeled and cut into quarters. Bring to a boil over high heat, then reduce the heat to low and cook for 1-1.5 hours.
  3. Since a real Ukrainian borscht is unthinkable without delicious, fresh and fragrant pampushki, knead the dough, you can use any, my favorite yeast dough. Leave him to approach.
  4. While the broth is cooking and the dough is suitable, let’s do the filling. To do this, take lard (or fresh bacon), cut into cubes and melt it over medium heat until crisp. Then I take them out, but I don’t throw them away, some people like to add them to a plate of borscht.
  5. In the flooded fat, add our second beet grated on a coarse grater, add vinegar and sugar, add a little water and simmer the beets until tender.
  6. After 20 minutes, add grated carrots and diced onions to the beetroot. Simmer all this until the vegetables are ready.
  7. Meanwhile, the dough has come up, cut it into small balls, the size of a walnut, let them come up for 20 minutes, brush with egg on top and put in a preheated oven to 200 degrees for 15-20 minutes.
  8. And then the broth was cooked. We take out the bone and beetroot, chop the cabbage into strips and fall asleep in boiling broth.
  9. Bring to a boil and add diced potatoes. Bring to a boil and cook for 15 minutes.
  10. Prepare garlic filling for donuts. Grate a clove of garlic on a fine grater, add salt on the tip of a knife, 1 teaspoon of water, mix well.
  11. After 15-20 minutes, we “lubricate” our pampushki with garlic filling and send it back to the oven for another 5-10 minutes. Fragrant, tender, delicious pampushki are ready.
  12. Fry the beetroot for five minutes until tender, add the peeled and diced tomato.
  13. I cut the beetroot into strips and boiled it in broth. Add it to the soup five minutes before the end of cooking.
  14. We also add our beetroot vinaigrette, salt, add your favorite spices (I have dry adjika this time). Bring to a boil, cook for no more than 5 minutes, turn off and be sure to let the soup brew for 20-30 minutes. Now you can serve it with sour cream, bacon and donuts.
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