For the whole world borsch, along with bacon and dumplings,is the hallmark of Ukrainian national cuisine. This generous dish, full of aromas of vegetables grown in Ukrainian gardens, has an exquisite taste. Borscht refers to meat and vegetable first courses and is prepared from twenty different products. One ingredient of borscht always remains obligatory - it is beet.
Ukrainian borsch with pampushki poured garlicSauce is known and loved all over the world, but, as many admit, they are truly able to cook it only in Ukraine. The process of cooking borscht is quite long, so at the same time you can have time to prepare the pampushkas and hot serve them to fresh borscht. Borsch with pampushkas or without them is a very high-calorie dish. It is not dietary, but, due to the large number of vegetables used, is very useful. To cook the soup, you must cook the broth. It can be prepared from various types of meat, as long as the meat is of high quality. Borsch with donuts is usually cooked in broth cooked in lean pork or young bone-in beef. Meat consumption per three liters of water is approximately 400 grams. The approximate cooking time of the broth is two hours. To make it tasty and transparent, do not forget to remove the foam and add a whole peeled onion twenty minutes before the end of cooking, which should then be thrown away.
While preparing the broth, separately necessarycook vegetables. Three liters of broth will be needed: beet -350 g, cabbage - 400 g, carrots -150 g, potatoes - 300 g, onions -150 g, fresh tomatoes - 300 g. Beets, cut into strips, you need to put in a saucepan, add a small amount of sunflower oil and a spoonful of vinegar, then adding freshly squeezed tomato juice, which can be replaced with tomato paste, simmer the beets until done. Borsch with donuts, cooked with tomato paste, will have a richer taste. Chopped onions and carrots should be fried in sunflower oil separately from the beets.
To borsch with donuts was the desired consistency,need to cook flour dressing. To do this, a tablespoon of flour should be fried in a small amount of sunflower oil and diluted with broth.
Next in the finished broth must be putdiced potatoes, then chopped cabbage and boil for about a quarter of an hour. Only after that stewed beets, fried onions and carrots, peppercorns, bay leaf, flour dressing, finally salt to taste and cook for about fifteen minutes.
Ukrainian borsch with donuts impliescooking pampushkas from yeast dough. To do this, you can buy ready-made yeast dough, but, of course, it is tastier to cook the dough yourself. To do this, in a glass of warm milk, you must dilute 10 grams of yeast and add a tablespoon of sugar to improve the fermentation process. When the sponge begins to bubble, you should knead the dough of 300 grams of flour, adding half a teaspoon of salt. When the dough fits, you can start forming pampushkas and spread them on a greased baking sheet. After they fit on the baking sheet, it is necessary to smear them with beaten yolk and bake in the oven at 180 ° С.
When cooking soup, they must bepoured with garlic sauce. The sauce is prepared very simply, you just have to squeeze the garlic with the help of the garlic in a small amount of kvass, add a spoonful of sunflower oil and salt. The mixture should be whipped and pour it ready pampushki.
Ukrainian borsch with donuts served to the table with sour cream. And, since any borsch is a creative dish, any improvisation with the addition of greens and seasonings is possible when cooking it.
