We offer to cook real borscht on bacon with donuts grated with garlic and dill spread. It is better to chop vegetables for such borscht, use salted lard, and serve the dish most deliciously with sour cream and aromatic cracklings.
It is necessary
- Products for borscht:
- • Beef (marrow bone, pulp) - 500 grams
- • Water - 3-4 l
- • Beets - 1 piece of medium size
- • Potatoes - 3 pieces of medium size
- • Carrots - 1 piece
- • White cabbage - ½ fork
- • Tomato paste - 1 tablespoon
- • Vinegar (6%) - 1 teaspoon
- • Sugar - 1 tsp.
- • Salted lard - 30-50 grams
- • Salt to taste
- • Any greens
- Products for donuts:
- • Flour - 500 grams
- • Water - 330 ml
- • Salt - 1.5 tsp.
- • Sugar - 1, 5 tbsp. l.
- • Garlic - 2 cloves
- • Vegetable oil in the dough - 1, 5 tablespoons, 2 tablespoons. in a spread
- • Fragrant fresh dill or parsley
- • Yeast - 1.5 tsp. dry yeast
- Dishes:
- • Pan
- • Frying pan
- • Bowls for dough
Instructions
Step 1
First you need to boil the broth. To do this, the bones and meat are washed, poured with water, put on a strong fire. As soon as the water boils, the heat must be reduced to minimum, leave the meat to cook until tender. At the same time, the water should boil weakly all the time, shaking slightly.
Step 2
Rinse and peel fresh vegetables (beets, potatoes, onions and carrots), then rinse again under running water. Finely chop the prepared beets, carrots, potatoes and onions into small cubes, chop the white cabbage.
Step 3
Then it's time to tackle the juicy borsch dressing. To do this, the bacon is cut into cubes and melted in a preheated pan. The melted skins, also called greaves, are carefully removed from the pan and placed in a small plate. Greaves from bacon can be served with ready-made borscht. Beets, carrots and onions are fried in a frying pan until almost soft. At the end of frying, add granulated sugar, vinegar, tomato paste or ripe tomato. If there is little liquid in the dressing, then add a couple of tablespoons of broth or water.
Step 4
Bones and meat are removed from the finished broth. The latter is cut into small pieces and returned to the pan. Shredded white cabbage, potatoes are placed in the boiled broth and boiled until almost cooked. Then add a dressing of beets and vegetables, add greens. Borscht is served with sour cream, cracklings and donuts, with garlic spread.
Step 5
Pampushki
Yeast dough is kneaded from sifted flour, sugar, salt, yeast and warm water. Knead the dough until smooth, fold, rounding the dough into a ball. Cover the bowl with the dough with a damp linen towel and leave in a warm, draft-free place. During this time, the dough should increase by 2, 5-3 times. It is crumpled and formed into small buns of 45-50 grams each. Formed donuts are allowed to rise again in a baking dish for about half an hour and sent to bake in the oven. While the buns are baking, the garlic is rubbed with salt and herbs, adding a little vegetable oil. The resulting garlic spread is covered with hot donuts and served with borscht.
