A real Ukrainian borsch is associated directly with sweet pampushkas, sprinkled with garlic mix. These fragrant buns piquantly emphasize the taste of a hot dish and add extra comfort to your family dinner. Let's consider with you how to prepare pampushki for borscht.
Recipe for borsch with pampushkas
Ingredients:
For borsch:
- beef brisket - 800 g;
- beet - 1 pc .;
- white cabbage - 200 g;
- potatoes - 3 pcs .;
- bulb - 2 pieces;
- carrots - 2 pieces;
- Bulgarian pepper - 2 pieces;
- tomato - 1 pc .;
- garlic - 2 cloves;
- lemon - to taste;
- spice.
For pampushkas:
- flour - 400 g;
- water - 1 item;
- dry instant yeast - 1,5 tsp.
- milk - 2 tbsp. spoons;
- vegetable oil;
- spice;
- sugar - to taste;
- garlic - 2 cloves.
Preparation
Meat put into water and after boiling remove the foam. Add the peeled whole bulb and carrots, laurel leaves and spices to taste. Cook the broth for 2 hours, and this time we prepare the dough for the dumplings. In warm water, pour the vegetable oil and pour a little flour through the sieve. We put the com on the table and mix it to a smooth state. Then we grease the container with vegetable oil, put the dough, cover with a film and put it for an hour in heat.
Vegetables washing, clean and cut into a medium cube. In a frying pan, heat the vegetable oil and pass the onion first, then add the carrot, after 5 minutes we throw the beetroot, squeeze a little lemon juice and throw a pinch of sugar. Pour a little broth, reduce fire, cover with a lid and stew for 20 minutes. From the prepared broth we take out the vegetables, and we remove the meat from the bones and return it back to the pan. We add cabbage, potatoes and Bulgarian pepper, boil for 15 minutes, lay out the roast and tomato. We season the borsch with spices, squeeze garlic, throw greens and turn off the stove. Close the lid and let the borscht infuse for about 40 minutes.
This time, we form buns from the approaching dough, put them into a baking dish, cover with a towel and leave for 15 minutes. Lubricate the top with milk and send it to a hot oven for 20 minutes. For pouring squeezed through the garlic press, add vegetable oil, a little water, salt and beat this mixture with a fork. When the dumplings are baked, pour out the fill and let the buns soak for about 10 minutes.
Recipe for garlic pampushkas to borsch
Ingredients:
- milk - 300 ml;
- dry yeast - 1 packet;
- sugar - 2 tsp;
- margarine - 50 g;
- vegetable oil - 1 tbsp. a spoon;
- egg - 1 piece;
- flour - 4.5 st .;
- garlic - 5 denticles;
- greens of dill;
- egg yolk - for lubrication.
Preparation
How to cook pampushki for borsch? Yeast, salt and sugar are poured into the warm milk. Let the mixture stand for 15 minutes, drive the egg and sprinkle a little flour. Then pour in melted margarine and butter. Enter the remaining flour and mix the dough well. Next, form small balls from it and put them into shape. Leave for 40 minutes, and then put in the oven. We bake buns until ready. Make the sauce: squeeze the garlic into the butter, throw the chopped dill and mix. Lubricate the very delicious pampushki with a mixture and serve it to the borsch.
The recipe for dumplings on kefir
Ingredients:
- kefir - 1 item;
- sugar - 1 tbsp. a spoon;
- salt;
- dry yeast - 7 g;
- vegetable oil;
- egg - 2 pcs.
For sauce:
- garlic - 3 cloves;
- fresh dill - to taste;
- vegetable oil - 50 ml.
Preparation
In kefir we brew yeast, add one egg, sugar, salt and pour out the oil. Then gradually add the flour and knead the dough for the dumplings. Cover it with a napkin and put it away for about an hour in a warm place. After that, we knead the dough, divide into identical balls and put them into a mold, greased with oil. We cover them with a beaten egg and bake in the oven for about half an hour. This time we prepare the sauce: we squeeze the garlic into the plate, throw the cut greens and pour in the vegetable oil. Ready pampushki promazyvayem garlic sauce and served with borscht.