Ukrainian borsch with donuts
300 g of beef
1 beetroot
1/2 head of cabbage
5-6 potato tubers
1 carrot
1 parsley root
1 onion
3-4 cloves of garlic
4-5 fresh tomatoes
1 tablespoon flour
200 g fat
50 g of lard
1/2 cup sour cream
1 tbsp.sahara
juice of half a lemon
parsley
black ground allspice and bell pepper, bay leaf - to taste
For donuts:
1.5 cups flour
3/4 cup milk
1 tbsp.sahara
10 g fresh yeast
2 tbsp vegetable oil
3 cloves of garlic
1/3 cup kvass
Peel the meat from the films, pour cold water into the boil until cooked. Cut the peeled beets into strips, sprinkle with salt, sprinkle with lemon juice, mix, put in a saucepan or deep pan, add the fat collected from the meat broth, tomatoes, sugar and simmer until half cooked. Chopped and washed roots and onions, chop and passer with fat. Strain the broth, cut the meat into slices. Add the sliced potatoes to the strained broth, bring to a boil, lower the fresh cabbage, cut into strips, and boil for about 15 minutes, add sautéed vegetables, flour dressing, bell pepper, chopped thin straws, spices and bring to readiness. Season the prepared borsch with bacon, crushed with garlic and herbs, bring to a boil, let it brew for 20-25 minutes. When serving, add sour cream, meat, greens to the table. Pampushki with garlic should be served with borsch.
For donuts in warm milk, dilute yeast, salt, sugar, add vegetable oil and flour, knead the dough and leave for fermentation. Divide the finished dough into small pieces, roll up balls, place on a baking sheet, greased with oil and leave for proofing. Bake at a temperature of 180-210 degrees. For garlic dressing, salt, vegetable oil, kvass are added to crushed garlic and everything is evenly mixed, then freshly baked donuts are watered with the resulting dressing. Serve them hot.
300 g of beef
1 beetroot
1/2 head of cabbage
5-6 potato tubers
1 carrot
1 parsley root
1 onion
3-4 cloves of garlic
4-5 fresh tomatoes
1 tablespoon flour
200 g fat
50 g of lard
1/2 cup sour cream
1 tbsp.sahara
juice of half a lemon
parsley
black ground allspice and bell pepper, bay leaf - to taste
For donuts:
1.5 cups flour
3/4 cup milk
1 tbsp.sahara
10 g fresh yeast
2 tbsp vegetable oil
3 cloves of garlic
1/3 cup kvass
Peel the meat from the films, pour cold water into the boil until cooked. Cut the peeled beets into strips, sprinkle with salt, sprinkle with lemon juice, mix, put in a saucepan or deep pan, add the fat collected from the meat broth, tomatoes, sugar and simmer until half cooked. Chopped and washed roots and onions, chop and passer with fat. Strain the broth, cut the meat into slices. Add the sliced potatoes to the strained broth, bring to a boil, lower the fresh cabbage, cut into strips, and boil for about 15 minutes, add sautéed vegetables, flour dressing, bell pepper, chopped thin straws, spices and bring to readiness. Season the prepared borsch with bacon, crushed with garlic and herbs, bring to a boil, let it brew for 20-25 minutes. When serving, add sour cream, meat, greens to the table. Pampushki with garlic should be served with borsch.
For donuts in warm milk, dilute yeast, salt, sugar, add vegetable oil and flour, knead the dough and leave for fermentation. Divide the finished dough into small pieces, roll up balls, place on a baking sheet, greased with oil and leave for proofing. Bake at a temperature of 180-210 degrees. For garlic dressing, salt, vegetable oil, kvass are added to crushed garlic and everything is evenly mixed, then freshly baked donuts are watered with the resulting dressing. Serve them hot.
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