Borsch with pampushkas "My version"

Description

Yes, I know, there are many options of cooking soup, after reviewing all honestly, add your own version. It differs by cooking technique and the result is delicious, beautiful, fragrant soup with fresh summer vegetables. This recipe I want to dedicate to one wonderful boy, our sweet Natalka-Poltavka, our piratica (yohoho).

Ingredients

Meat

600 g
Bacon

100 g
Beets

2 piece
Cabbage

500 g
Carrots

1 piece
Onion

1 piece
Potatoes

2 piece
Water

2 l
Vinegar

1 Tbsp
Salt
Sugar

1 Tbsp
Spices
Tomato

1 piece
Garlic

2 tooth

Cooking

Prepare the necessary products. All wash, peel the vegetables.

Let's start with the broth. Meat cover with cold water, there also add peeled and cut into quarters one beet. Bring to a boil over high heat, then reduce the heat to low and cook for 1-1.5 hours.

As a real Ukrainian borsch is inconceivable without the delicious, fresh and fragrant bread, make dough, you can use any, your favorite yeast dough. Leave it to approach. I always obminu the dough one or two times, then form the product and give them more time to come.

While cooking the broth and the dough is suitable, let us filling. To do this, bacon (fresh bacon) cut cubes and vytopil it on medium heat until crackling. I then removed, but not thrown away, some people like to add them to a bowl of the soup.

In melted fat, add grated on a coarse grater our second beetroot, add vinegar and sugar, pour a little bit of water and simmer until cooked beets. As nice beet, huh young, I it was extinguished 20 minutes.

After 20 minutes add the beets grated carrots and diced onion. Simmer all of this until cooked vegetables.

Meanwhile came the dough, cut it into small balls, size of a walnut, let them go 20 minutes, grease the top with egg and put in a preheated 200 degree oven for 15-20 minutes.

And then the broth was boiled. Take out the bone and beets, cabbage shinkuem strips and put in boiling broth.

Bring to a boil and add diced potatoes. Bring to the boil and cook for 15 minutes.

Cook garlic filling for donuts. A clove of garlic to RUB on a small grater, to add salt on the tip of a knife, 1 teaspoon water, mix well.

Through 15-20 minutes, our pampushki flushed, "grease" their garlic fill and send back to the oven for another 5-10 minutes. All fragrant, delicate, delicious pampushky ready. Ready borsch)))

Beetroot in the dressing for five minutes until cooked add the peeled and diced tomato. I was cooking without tomatoes, it turns out not worse, but in the summer to take advantage of this opportunity when all the vegetables are fresh and tasty.

I sliced julienne beets, which were cooked in the broth. Add it to the soup five minutes before the end of cooking.

There add our beet vinaigrette, salt, add your favorite spices (I have this time dry adjika). Bring to a boil, boil 5 minutes, turn it off and give the soup to stand for 20-30 minutes.

It is now possible to apply, definitely with sour cream, spread and donuts!!!

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