Description
The usual vegetable soup and at the same time. Preparing the decoction, with an unusual garlic-green rolls-dumplings that are in the process of cooking get Burgundy color. The soup turns out rich Burgundy, because I is prepared from boiled beets, what else facilitates the process of cooking. The soup is meatless, but the sour cream I serve to children and guests who are not fasting, separately.
Ingredients
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The broth
3 l
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Potatoes
4 piece
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Cabbage
200 g
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Carrots
1 piece
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Beets
1 piece
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Onion
1 piece
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Vegetable oil
1 Tbsp
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Lecho
1.5 Tbsp
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Citric acid
-
Sugar
1 tsp
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Garlic
3 tooth
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Greens
3 sprig
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Water
120 ml
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Vegetable oil
1 Tbsp
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Flour
1 cup
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Salt
Cooking
Cut cabbage and put in boiling broth from the pasta or rice. The broth does add a little thickness to the broth.
Put the potatoes.
Prepare the stabilizing. Onions and carrots fry in vegetable oil, add flour and cook a couple of minutes.
The stabilizing pour in the broth.
Prepare the dumplings. In water add salt.
Add flour and knead slightly sticky dough.
Garlic RUB on a small grater, add chopped greens, vegetable oil.
Roll out the dough into a rectangle, distribute the garlic mixture over the entire surface.
Turn loaf seam suscipiam.
Cut into dumplings.
Beets for borscht I pre-boiled.
Beets cut into thin strips, add the sugar, citric acid, a little water. Stir, leave to stand for 30 min.
In the boiling broth put the dumplings
Immediately after pour the beet gnocchi.
Proverjaem to Bob up all the dumpling.
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