Rinse the meat and bring to a boil the broth and while it cooks, prepare the dough for donuts. In warm milk dissolve the yeast, salt, oil, sugar, 2-3 tablespoons of flour to ferment and wait until the yeast starts to bubble.

When the yeast mixture starts bubbling, knead the dough – in a bowl pour the flour, pour the milk with yeast, mix with spoon and then knead well the dough with your hands. Should get a gingerbread man from the dough to put in a warm place until the dough has come.

Beets have put out almost to full readiness, and stew it for a long time. So calculate the time so that by the beginning of the boiling borscht beets were already semi. Begin to simmer until the broth is still cooking. To do this, slice it into strips and lightly fry with the addition of a small amount of oil. Then in a pan with beets, add one ladle of broth, add the vinegar or citric acid (but I prefer lemon juice). This is necessary in order to beet with brilliant color. And cook it until almost cooked, on very low fire, stirring from time to time. If the broth will boil away, add as necessary. In the end, I add tomato paste not zazharku of onions and carrots, namely beets. Separately bring to a boil pre-soaked the beans overnight.

But this time... the Dough should rise and increase in 2 times. Again knead it and make small balls, place them on a greased baking tray and put in the proofing in a warm place. To make dumplings were shiny, grease them loose end of the egg before you put it in the oven. Bake at 180-200 degrees until Browning.

Start the soup. From the broth to remove the meat and throw in the broth chopped into large chunks the potatoes.

While the potatoes are cooked, prepare zazharku. For this you need to fry julienne vegetables in this order: onions, carrots and roots (from me this time Pasternak)- Bulgarian pepper. Roasting is important, because fried vegetables give a special flavor to the soup, as well as properly prepared beets.

When the potato is half cooked, in the soup and added shredded cabbage.

But and dumplings. After you remove them from the oven, set aside and cover with towel, let rest for a bit.

Prepare the sauce for them, rubbed in a mortar the garlic with the salt. Add a spoon of oil and water. Mix everything properly.

Before serving each donuts need to dip into the sauce.

The last in the soup lay fried and braised beets and pre-boiled beans. All you need to bring to a boil and boil briefly. Add Bay leaf, little dosolit to taste. I don't like mushy vegetables, so after boiling, cook for another few minutes, then turn off the fire.

Classic Ukrainian borsch at the end of cooking add pork fat, crushed garlic, salt and pepper. I RUB bacon on a coarse grater, and then rubbing with garlic and pepper.

All soup is ready. Greens you can add at one time, or in a bowl before serving. It is necessary that before serving the soup has rested for 20 minutes under a lid.

When serving, add the soup, sour cream, meat, greenery. And of course, the soup fragrant soft bread. Bon appetit!