Poltava borscht turns out to be very satisfying due to the presence of dumplings in the recipe. In general, borscht is the most rich first course, it turns out to be delicious and truly homemade.
It is necessary
- - 600 g chicken fillet;
- - 500 g of potatoes;
- - 300 g of beets;
- - 250 g of cabbage;
- - 250 g of carrots;
- - 230 g onions;
- - 120 g flour;
- - 1 egg;
- - 5 liters of water;
- - 1 tbsp. a spoonful of tomato paste;
- - 1 tbsp. a spoonful of vinegar.
Instructions
Step 1
Rinse the meat, add peeled vegetables (onion and carrots) to it, pour 4 liters of cold water, bring to a boil, remove the resulting foam. Cook over low heat for 1-1.5 hours. Remove the meat and vegetables from the broth, vegetables are no longer required. Separate about 0.5 liters into a separate bowl, this amount of broth will be required later for beets, dumplings and frying.
Step 2
Rinse the beets, peel, cut into strips. Fry a little, add 100 ml of chicken broth and a spoonful of vinegar. Simmer until soft under a closed lid. Peel one onion and a carrot, cut, fry in vegetable oil, add a little broth and tomato paste. Peel potatoes, cut into cubes.
Step 3
Add potatoes and chopped cabbage to the boiling broth. Bring to a boil again, cook for 15 minutes, then add beetroot with vegetable fry, lavrushka, peppercorns and salt to taste. Cook for 15 minutes.
Step 4
Pour 100 ml of boiling broth into 40 g of flour, add an egg, stir. Add all remaining flour and stir. You should get a viscous dough for dumplings, a little springy in structure. Put the dumplings dough with a teaspoon in salted boiling water, cook for 2 minutes until tender.
Step 5
Add boiled chicken and dumplings to the Poltava-style borscht, bring to a boil, turn off the heat. Serve the soup hot with fresh herbs and sour cream.
