Borsch with dumplings

There are various recipes for borscht in different regions. Some prefer to cook it with fresh cabbage, others - from fermented, someone adds prunes to the soup, someone mushrooms. Ukrainians often cook borsch with dumplings - small pieces of boiled dough. With them, the soup becomes more satisfying and acquires a new taste. The process of cooking real Ukrainian borsch is long, but the result will not make you regret the time spent.

Cooking Features

Borsch with dumplings is prepared almost the same as usual, but not every hostess can cook simple borsch correctly. Acquainted with the subtleties of the technology of cooking this soup of beets and cabbage, even an inexperienced cook will cope with the task perfectly.

If the borscht acquired a dull burgundy hue and almost completely discolored pieces of beet float in it, it clearly failed. Properly cooked borscht has a rich red color, which is attached to it beets and tomato paste. To the beets are not discolored, it can not be cooked for a long time. It is first brought to readiness, fried or stewed, in the soup is laid no more than 10 minutes before it is ready. Additionally, use vinegar or lemon juice, which help the beets to maintain a rich hue.
The ordering of products is important. The first in the pan should be the ingredients that require the most prolonged heat treatment, the last - those that boil soft the fastest. Dumplings are added to the soup shortly before it is ready, as it is quickly boiled soft. However, they need to prepare in advance.
If you add greens to the soup, boil it for at least 2-3 minutes, otherwise it will quickly deteriorate.

Borsch with dumplings can be served with sour cream. You can do without it, but then a lot of fresh herbs and crushed garlic are poured into the plates. Bread to dumplings with borscht is not necessary.

Ukrainian borsch with dumplings

Composition:

pork ribs - 1 kg;
lard - 100 g;
white cabbage - 0.5 kg;
potatoes - 0.5 kg;
carrots - 150 g;
onions - 150 g;
beets - 0, 3 kg;
parsley - 100 g;
garlic - 3 cloves;
tomato paste - 60 ml;
table vinegar (9 percent) - 20 ml;
bay leaf - 2 pcs .;
water - 3, 5 l for soup, 1 l for dumplings;
wheat flour - 0, 4 kg;
chicken egg - 2 pcs .;
salt, pepper - to taste.

Method of preparation:

Wash pork ribs, chop them into pieces, put in a saucepan and cover with water. Put on the stove, wait until the water boils. Remove the foam on the surface, reduce the fire. Boil until the meat begins to easily fall behind the bones.
Remove the ribs from the broth, leave to cool. Strain the broth and return to the fire.
Peel the potatoes, cut into pieces and a half centimeters.
Remove the upper leaves from the cabbage, wash the head and dry with a towel. Chop the cabbage into a fine straw.
Put potatoes into boiling borsch, add cabbage 5 minutes after it.
Peel the beets, cut into strips or chop on a coarse grater.
Do the same with carrots.
Free the onions from the husk, finely chop.
Crush the lard with a knife.
Place the lard in the pan, melt it.
When the fat is melted from fat, put onions and carrots in a frying pan, fry them until golden brown.
Add beets, pour vinegar over them. Fry the vegetables together for 5 minutes.
Add the tomato paste and cook until the vegetables are soft. Remove pan from heat.
Sift flour.
Whisk the eggs, mix with water and whisk again.
Pour the resulting liquid into the flour, adding a little salt. Knead the dough.
After 20 minutes after adding the cabbage, begin to enter the dumplings. To do this, separate the pieces of dough, forming small flattened balls of them, and dip in boiling soup.
When all the dumplings pop up, add the browned vegetables to the soup. Salt it, put laurel leaves in it.
Separate the meat from the pork ribs.
After 5 minutes, add the meat, finely chopped garlic and parsley.
Cook another 3 minutes and remove the pan from the heat.

Let the soup stand for 20 minutes, pour into plates. In each plate, add a spoonful of sour cream.

Poltava borsch with dumplings

Composition:

boiled chicken meat - 0, 3 kg;
chicken broth - 1, 5 l;
beets - 150 g;
white cabbage - 0, 25 kg;
potatoes - 0, 25 kg;
carrots - 100 g;
onions - 100 g;
celery root - 50 g;
apple cider vinegar (6%) - 20 ml;
tomato paste - 40 ml;
sugar - 5 g;
vegetable oil - 20 ml;
fat - 60 g;
flour - 100 g;
water - 60 ml;
chicken egg - 1 pc .;
salt, spices - to taste.

Method of preparation:

Boil broth from chicken breast or other chicken parts. Remove the meat from it, cool. Separate the poultry meat from the bones, finely chop and return to the broth.
Wash cabbage, blot it with a napkin and chop finely.
Peel the potatoes, cut them into medium-sized bars.
Wash and clean the beets and carrots. Crush them on a coarse grater, spreading them on different plates.
Free the onions from the peel, cut into small pieces.
Peel and chop celery into small cubes.
Fry onion and celery in vegetable oil, add carrot and tomato paste to them. Stew until carrots are soft.
Finely chop the bacon, heat it in a clean frying pan.
Add the beets. Cook it for 5 minutes.
Add vinegar and sugar to beets, mix.
When the vinegar is evaporated, pour the soup ladle. Simmer the beets on low heat until cooked.
Knead dough from water, eggs, salt and flour.
Boil the broth, dip the potatoes in it. When it boils again, add the cabbage. Boil for 20 minutes.
Form the dumplings and dip them into the broth.
Add beets and roots, mix. Salt and season to taste.
Cook for 7-8 minutes, remove from heat.

Poltava borscht can be cooked not only from chicken, but also from duck. In this case, it will turn out more nutritious and high-calorie. Served soup with sour cream, which is placed on each plate separately. Fresh greens will not be superfluous either.