Borsch with donuts is a visiting card of Ukrainian national cuisine.

For the whole world, borsch, along with bacon and dumplings, is a hallmark of Ukrainian national cuisine. This generous dish, full of aromas of vegetables grown in Ukrainian gardens, has an exquisite taste. Borsch belongs to meat and vegetable first courses and is prepared from twenty different products. One ingredient of borsch always remains a must - it is beets.

Ukrainian borsch with donuts filled with garlic sauce is known and loved all over the world, but, according to many, it is only in Ukraine that they can truly cook it. The process of cooking borscht is quite lengthy, so at the same time you can have time to cook the dumplings and serve them hot with fresh borscht. Borsch with or without donuts is a very high-calorie dish. It is not dietary, but thanks to the large amount of vegetables used, it is very useful. To cook borsch, it is necessary to cook the meat broth. It can be prepared from various types of meat, the main thing is that the meat is of high quality. Borsch with donuts is usually prepared on a broth cooked on lean pork or young beef on the bone. The consumption of meat for 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 subsequently be discarded.

While preparing the broth, separately it is necessary to cook vegetables. They will need three liters of broth: beets -350 g, cabbage - 400 g, carrots -150 g, potatoes - 300 g, onions -150 g, fresh tomatoes - 300 g. Beets cut into strips must be 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, stew the beets until cooked. Borsch with donuts made with tomato paste will have a more intense taste. Chopped onions and carrots should be fried in sunflower oil separately from beets.

To borsch with donuts was the desired consistency, it is necessary to prepare flour dressing. To do this, a tablespoon of flour must be fried in a small amount of sunflower oil and diluted with broth.

Next, in the finished broth, put the diced potatoes, then shredded cabbage and boil for about a quarter of an hour. Only after that stewed beets, fried onions and carrots, peas, bay leaves, flour dressing, finally salt to taste and cook for about fifteen minutes.

Ukrainian borsch with pampushki means cooking pampushki from yeast dough. To do this, you can buy ready-made yeast dough, but, of course, itโ€™s tastier to cook the dough yourself. To do this, in a glass of warm milk, you need to dilute 10 grams of yeast and add a tablespoon of sugar to improve the fermentation process. When the dough begins to bubble, knead the dough with 300 grams of flour, adding half a teaspoon of salt. When the dough is suitable, you can begin to form dumplings and put them on a greased baking sheet. After they come up on a baking sheet, you need to grease them with a beaten yolk and bake in the oven at a temperature of 180 ยฐ C.

When cooking borsch, they must be sprinkled with garlic sauce. The sauce is prepared very simply, just squeeze the garlic with the help of the garlic into a small amount of kvass, add a spoon of sunflower oil and salt. The mixture should be whipped and pour over the finished donuts.

Ukrainian borsch with donuts is 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 during its preparation.


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