Borsch, as you know, came to our country from Ukrainian cuisine. However, this dish has long and firmly established itself on the Russian table. Traditionally, it is customary to cook it in meat broth, however, during the fasting period, you can cook lean borscht. And to make it seem even tastier, you can serve garlic donuts with it.
It is necessary
- - 2.5 liters of water;
- - 6 potatoes;
- - 1 large carrot;
- - 2 heads of onions;
- - 300 g of white cabbage;
- - 200 g beans;
- - 1 beet;
- - 1 bell pepper;
- - 2 cloves of garlic;
- - 300 g yeast dough.
- - vegetable oil for frying;
- - 3 tbsp. tablespoons of tomato paste;
- - salt to taste;
- - parsley.
Instructions
Step 1
Soak the beans in a saucepan overnight. Thanks to this, it will cook in borscht very quickly and will be tastier.
Step 2
Bring the water to a boil in a saucepan and place the coarsely diced potatoes in it. When it boils, add salt to the water and add the beans soaked in advance.
Step 3
Meanwhile, peel and chop the onions and cut the carrots and beets into strips. Fry them in vegetable oil for 5-10 minutes, put tomato paste on them, previously diluted in a little water. Simmer for 5 minutes.
Step 4
When the potatoes and beans are tender, take out a couple of tablespoons of these foods, crush them, and return to the pot. Add the dressing, thinly sliced bell pepper and finely chopped cabbage to the borscht. Cook for 5 minutes.
Step 5
After the allotted time, remove the foam, turn off the heat, put parsley in the borscht and cover the pan with a lid. Wait 10 minutes for the lean borscht to infuse.
Step 6
To make the donuts, combine the garlic passed through a press and some herbs. Put them in pieces of yeast dough and give them a round shape. Bake in the oven for 10 minutes at 200 ° C. Serve them with borscht along with sour cream.
