A real hostess simply needs to be able to prepare such classic dishes as, for example, borsch with dumplings. We are ready to share with you some simple recipes for cooking this traditional Ukrainian dish.
Recipe of Ukrainian borsch with dumplings
Ingredients:
For borsch:
- pork ribs - 1 kg;
- potatoes - 4-5 pieces;
- beet - 2 pcs .;
- carrots - 1 piece;
- cabbage - 1 head;
- onions - 2 pcs .;
- parsley - 1 bunch;
- garlic - 3 cloves;
- lard - 100 g;
- tomato paste - 2 tbsp. spoons;
- bay leaves - 2 pcs .;
- vinegar - to taste;
- salt, pepper - to taste.
For dumplings:
- water - 1 l;
- flour - 400-500 g;
- eggs - 2 pieces;
- salt.
Preparation
Before you prepare borsch with dumplings, you need to boil the broth. Ribs are rinsed, chopped into pieces to fit in a pot and pour all the water. Cook the ribs until the water boils and drain the first water.
Rins and saucepan rinse, and pour fresh water. Together with the ribs, carrots, parsley root and 1 onion are sent to the pan. Put in the future broth bay leaf and a teaspoon of pepper peas. Cook the broth 1,5-2 hours, periodically removing the foam from the surface, after which the broth is filtered through cheesecloth, and from the ribs we take off the meat.
We prepare the vegetables: we clean potatoes, cut them into cubes, chop the onions, rub the beetroot on a large grater, and shred cabbage. We prepare the frying: beetroot and fry in vegetable oil for 5 minutes, then pour the vegetable with broth, add the vinegar, tomato paste and stew until soft.
We send meat, potatoes and cabbage to a saucepan with broth. Separately fry the onion and also lay it in the broth. Cook everything until the half-ready potatoes, add the beetroot.
From flour, water, eggs and salt we knead the dough, we form dumplings from it and cook them until ready in the borsch.
We fill borsch with bacon, crushed with garlic. Lovers of original dishes can prepare borsch with prunes and dumplings , adding a little sliced dried fruits at the end of cooking.
Recipe of Poltava borsch with dumplings
Ingredients:
- chicken broth (+ boiled chicken meat) - 1.5 l;
- potatoes - 2 pieces;
- beet - 1 pc .;
- cabbage - ½ cabbage;
- carrots - 1 piece;
- onions - 1 pc .;
- tomato puree - 3 tbsp. spoons;
- vinegar - 15 ml;
- sugar - 1 teaspoon;
- salt, pepper - to taste;
- fat - 60 g.
For dumplings:
- flour - 100 g;
- water 60 ml;
- egg - 1 piece;
- salt - pinch.
Preparation
Finished broth is brought to a boil and we put into it diced potatoes, chicken and shredded cabbage. In the frying pan fry the fat and add to it grated carrots and chopped onions. Once the onions and carrots become soft, add grated beets and tomato puree to them, pour in vegetables with a small amount of broth and simmer until the beet is soft, not forgetting to add the vinegar and sugar. Finished beet roast we season borsch.
Mix the flour with salt, egg and water. From the dough we form dumplings and cook them until ready. Poltava borsch with dumplings ready!