There are many borscht recipes in Ukrainian cuisine. Among them there are also unusual ones - for example, Poltava borsch with dumplings. It is cooked in broth from poultry: goose, duck or chicken. It is not necessary to use the whole carcass. Cut off the meat for the second course, and cook the borsch from the giblets, neck, legs and chopped bones.
Cooking borscht
You will need:
- 1 kg of chicken, goose or duck;
- 5 liters of water;
- 300 g of white cabbage;
- 1 large beet;
- 5 tbsp. tablespoons of tomato paste;
- 2 medium-sized onions;
- 5 potatoes;
- 70 g of butter;
- 4 bay leaves;
- 1 carrot;
- black peppercorns;
- 0.5 parsley root;
- 2 cloves of garlic;
- 3 teaspoons of vinegar;
- salt;
- ground black pepper;
- a bunch of greens (parsley, dill, celery);
- sour cream.
Chop the chicken into pieces, rinse and place in a saucepan. Cover it with water and bring to a boil. Skim off the foam. Reduce heat, add salt and cook broth for 2 hours. While it's cooking, tackle the vegetables. Wash the beets with a brush and peel. Pour the cleanings with water so that it barely covers them, salt, add 1 teaspoon of vinegar. Put the mixture on the stove, bring to a boil, remove from heat and leave to infuse.
Cut the peeled beets into thin strips, salt and pepper, sprinkle with vinegar. Heat the butter in a skillet and simmer the beets in it until soft. Add the tomato paste, stir and cook for a few more minutes. Peel the onions, carrots, parsley root, cut into strips and save in a separate frying pan. Chop the cabbage thinly, peel the potatoes and cut into even cubes.
Put potatoes and cabbage into the broth 30 minutes before the end of cooking. After 15, add the sautéed beets and carrots with onions and parsley. Cook the borscht for another 5 minutes, then put the bay leaf, peppercorns and dumplings in a saucepan. Add garlic crushed with salt and beetroot infusion to the finished dish - the saturation of color and taste depends on it. Let the borscht brew for about half an hour, pour it into plates and serve, accompanied by fresh sour cream and finely chopped herbs.
Dumplings for borsch
You will need:
- 0.5 cups of buckwheat flour;
- 0.5 cups boiling water, 1 egg;
- salt.
If you do not have buckwheat flour, grind regular buckwheat in a coffee grinder. Pour it into boiling water in small portions, stirring thoroughly and rubbing so that no lumps form. Mix the dough well; in consistency it should resemble thick sour cream. If the dough is too steep, add some more hot water. Pour the mixture with a teaspoon and put it in a saucepan with salted boiling water. Make sure that the dumplings do not stick together. When they come up, catch the products with a slotted spoon and dip them into the borscht.
