Lenten borscht with pampushkas and vegetable pies

Description

Well, what "Ukrainian Cossack" without fat and soup?! And if the fat in the fasting is hard, but soup is not a problem. I realize that borsch recipes on the website a great many, including lean. But in its try to convey all the details and nuances that will be useful to young Housewives to prepare not only lean, but also the usual soup.

Ingredients

Beans

200 g
Mushrooms

15 g
Onion

1 piece
Potatoes

3 piece
Carrots

1 piece
Beets

0.5 piece
Cabbage

0.5 plug
Garlic

7 tooth
Greens
Black pepper
Water

600 ml
Flour

1 kg
Salt

2.5 tsp
Sugar

5 Tbsp
Apple

2 piece
Assorted vegetable

400 g
Vegetable oil

100 ml

Cooking

Of course, the real Ukrainian borsch is cooked in the broth from sugar bones, but now post and we'll settle for beans. In the evening beans to pour the water. Of course, ideally, you should change the water every 2 hours, but at night I sleep and do not. By morning, the beans swelled up to the size she had to dry.

Now you need to fill it with water and then boil it. As soon as the beans boil, boil 10 minutes on low heat, drain the water, rinse the beans.

Then again pour the beans with water, bring to a boil and cook on slow heat for 1 hour. A very important point – to pickle for 10 minutes before the end of cooking. If you salt at the beginning, the beans will go hard.

Dried mushrooms pour water and leave for 10-15 minutes.

The finished beans are removed so in the cooking process of the soup she did not seethe.

In the bean broth of mushrooms, parsley root, Bay leaf, onion. I even put the "tail" from the bunch of dill.

One potato cut very finely into cubes about 0.5 cm, and also throw in the broth, it should be soft after boiling completely. This will give the soup the soup some "softness."

While the broth is cooking, prepare the vegetables. Carrots cut into strips, onion cubes.

The cabbage, I cut a little outside the box. At first I it is traditionally shredded and then cut like small cubes. The fact that my beauty with enviable persistence selects and eats thick in a soup and soups. Eats only potatoes. And if the grounds are finely chopped, then at least something in her mouth gets. Maybe someone this little trick will come in handy.

Separately say about beets. I like carrot, cut into strips. To beet yourself and lose color, and give it to the soup, you need to sprinkle it with vinegar.

The remaining two potatoes I cut up the cubes.

Now is the winter (OK, early spring), so the garlic I took out the middle. It has a lot of nasties. This young garlic can be eaten whole.

I prefer before you start cooking the soup, prepare all the vegetables. Thus nothing in the soup will not boil soft, and if the cut vegetables in the cooking process, you can digest potatoes and cabbage (already been down that road before :) ). So, the vegetables prepared, proceed. Take out from broth parsley root, onion, Bay leaf ("tail" from the green, if You threw it) – all this gave the broth its flavor. Half of the beans put in mortar, mash and put it into the broth. Also put potatoes and after 10 minutes, cabbage.

The beets slightly priority in vegetable oil, add a ladle of broth, stew for 5 minutes and send to the potatoes and cabbage.

Prizerebel onion, add carrots.

When roasting almost ready, add tomato sauce or diluted tomato paste. Slightly prizerebel, stirring constantly, and place into the soup.

For 5 minutes before the end of chop with a knife, and then grind with salt garlic and add to the soup.

Once the soup is ready, place the chopped greens, cover, turn off heat and allow to infuse for 5 minutes.

Now about baking. Wanted meatless pies to place in a separate recipe, but, because these cakes there is nothing top secret and recipe could remove, and with it - the dough recipe for vegetable fritters. So I decided to combine two recipes in one. I usually prepare the dough in the breadmaker, but something today, I have it zaglyuchila. Will do recami :) 600 grams of flour to pour into a saucepan, add 300 ml of water, 2 tablespoons sugar, 6 tsp dry yeast. All knead well and leave to rise.

After 40 minutes the dough has tripled.

Add another 300 ml of water, 400 g flour, 2 teaspoons of salt and 100 ml of vegetable oil. Again, put the dough to rise.

After another 40 minutes. If using fresh yeast, the dough will come longer.

For the donuts take about 500 grams of dough. Roll balls, put into the form and give another 15 minutes to come up. I photographed have risen donuts, and they rose exactly twice.

Long thought, than to spread savory pastries that she browned and glistening. Typically, this use of eggs or milk, but then the cakes will not be lean. I turned brains and came up with a mix of 1 part soy sauce 2 parts water and one part sunflower oil. All this is necessary whisk with the brush to release the emulsion. Here I greased the bread. Looking ahead, I will say that smeared 2 times: before baking and after 15 minutes, when the "crust" will take. Send a greased bread in the oven for 25 minutes at 180 degrees.

Two words about the fillings. You can use any vegetable rice or buckwheat with mushrooms, onions with mushrooms, what you want. For the 1st filling, I put out frozen vegetables. Just throw frozen vegetables in well-heated oil, fry on high heat until the will be unfrozen and not evaporated all the water. Then sprinkle with salt, reduce fire under the lid, bring to readiness.

For the second filling, I put out the cabbage. Shredded cabbage in small portions and put in a saucepan with heated oil, add some salt and mix. So, until all the cabbage is not going in the pot. I just add salt to the cabbage let the juice in which it will be extinguished. Carcass for about 15 minutes until transparent (in the photo at this stage), then add the tomato sauce diluted with water or pasta and the carcass for another 10-15 minutes. If the tomato sauce to add at once, the cabbage will come out hard.

I love it when you test the cakes are much less than filling, so the dough I roll out quite thin. Put the stuffing.

Cover with a thin layer of dough, zasiyaet edges, pinned the top with a fork and coat with soy-oil emulsion.

I also made a sweet pie with apples and cinnamon (for the dough put the sliced apples, covered with sugar and cinnamon). The edges of this cake I missed the sugar syrup. In photo ready the pie, of course, the filling came out not very beautiful, but no less delicious. This pie husband and daughter "finished" in 15 minutes.

The trick with soy-oil emulsion is possible. Of course, Shine special the crust was not (so he came, I rubbed it with sunflower oil), but rumyanosti happened. If someone knows how to make a beautiful crust on vegetable savoury pastries – please share, I would be grateful.

See what great dumplings turned out.

Now prepare the sauce for the fritters. With dill sprigs peel, finely chop.

Garlic cut with a knife with the salt. Salts should be put decently, about half a teaspoon. Do not worry, the sauce will not be too salty.

That should get a PAP.

Add the dill, garlic, pepper to taste.

Dilute with sunflower oil to about the consistency of sour cream.

Add about the same amount as butter, boiled water. Whisk well with a fork until emulsified. The sauce should stand for 15-20 minutes, until the garlic and I have drifted apart in the sauce. Sauce, after infusion, is the consistency of sugar syrup.

Pour the bread sauce just before serving.

And now you can set the table present Kozak (I ask the moderators not correct to Cossack, Cossacks of the don, but the Cossacks – Zaporozhye).

First course – soup with fritters.

For the second pie. Please do not throw sneakers that they are thin. In fact, the dough went well, just a little, I was rolled to 0.5 cm, and the top layer of dough even thinner. Well, I love so much more.

And for dessert, Apple pie.

Nice and sincere of You!

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