Borsch has always been and will be the most beloved Russian soup. There are thousands of borscht cooking options and each chef has his own secret. Borscht is a soup that requires special attention and, of course, love; you cannot prepare it in a hurry. If you want to please your loved ones with this soup, then start with a good mood.
It is necessary
- - 1 kg of pork bones and pulp
- - one carrot
- - one onion
- - one small beet
- - 2 pcs. bell pepper
- - 100 g cabbage
- - 2 pcs. potatoes
- - 1 clove of garlic
- - 2 tbsp. tablespoons of tomato paste
- - 150 g tomatoes
- - salt, pepper to taste
- - vegetable oil
- - greens
- For dumplings:
- -60 g broth
- - 10 g butter
- - 50 g flour
- - one egg
- - Bay leaf
- - salt pepper
Instructions
Step 1
Boil meat and bones. Remove the cooked meat from the broth, separate it from the bone and cut into pieces. Dip it back into the soup.
Step 2
Wash, peel and grate the onions and carrots. Fry them in vegetable oil with the addition of grated beets. Then remove the seeds from the bell pepper, rinse and chop. Add pepper to sauté.
Step 3
Send a couple of tablespoons of tomato paste and peeled tomato to the vegetables in the pan. Simmer for 5-7 minutes and remove from heat.
Step 4
Dip the resulting sauté into the borscht. Add chopped potatoes to the soup. Chop the cabbage and add to the soup, cook for 7 minutes. Lastly, sprinkle the soup with chopped garlic.
Step 5
For the dumplings, add the butter to the bay leaf broth and simmer for about 5 minutes. Take out the leaf and sift the flour, keep on fire for 2 minutes, remove. Add egg and salt and pepper, knead the dough. Shape the dumplings with a spoon and boil them for about 10 minutes in boiling water.
