Borsch with donuts – a business card of Ukrainian national cuisine.

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2018-03-25 14:25:07

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For the world soup, along with bacon and dumplings, is the hallmark of the Ukrainian national cuisine. This generous dish full of flavors of the vegetables grown in the Ukrainian gardens, has a delicate taste. Borsch refers to meat and vegetable dishes first and is made from twenty different products. One ingredient of the soup is always still a requirement – beets.

Ukrainian borsch with donuts drizzled with garlic sauce is known and loved throughout the world, but, according to many, cook it really can only in Ukraine. The process of making soup is fairly long, so you can have time to prepare the dumplings  hot  to apply them to fresh soup. Borsch with donuts or not very nutritious dish. It is not a diet, but, due to the large number of vegetables, very useful. To prepare the soup, you must boil broth. It can be prepared from various types of meat, the main thing that the meat was high quality. Borsch with donuts usually cooked in the broth, cooked lean pork or young beef on the bone. Consumption of meat in three liters of water is approximately 400 grams. The approximate cooking time of the broth -two hours. So it is tasty and transparent, don't forget to remove the foam and add the whole peeled onion for twenty minutes before the end of cooking, which later should be discarded.

While preparing the broth, it is necessary to cook the vegetables. Three quarts of broth will need: beet -350 g cabbage - 400 g carrots -150 g of potatoes - 300 g onions -150 g tomatoes - 300 g . Beets, cut into strips, must be folded into a saucepan, add a small amount of sunflower oil and a spoon of vinegar, then adding freshly squeezed tomato juice, which you can replace with tomato paste, simmer the beets until tender. Borsch with fritters, cooked with tomato paste will have a more intense taste. Chopped  onions and carrots  should fry in sunflower oil separately from the beets.

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To borsch with donuts was the right consistency, you need to cook the flour refueling. For this tablespoon of flour should be fried in small amount of olive oil and add bouillon.

Later in the finished broth to put diced potatoes, then shredded cabbage and boil for about a quarter of an hour. Only then braised beets, roasted onions and carrots, pepper, Bay leaf, flour dressing, finally add salt to taste and cook for about fifteen minutes.

Ukrainian borsch with pampushkas involves the preparation of donuts from dough. For this purpose you can buy ready-made yeast dough, but definitely tastier to cook the dough yourself. To do this in a glass of warm milk should be diluted with 10 grams of yeast and add a tablespoon of sugar to improve fermentation process. When the yeast mixture starts to bubble you should knead the dough from 300 g of flour, adding half  teaspoon salt. When the dough is ready, you can begin forming dumplings and place them on the oiled baking sheet. After they fit on the sheet, it is necessary to grease the beaten egg yolk and bake in the oven at temperature 180°C.

When preparing soup, they have to be watered garlic sauce. The sauce is prepared very simply, just squeeze the garlic through the spadefoot toad in a small amount of kvass, add a spoonful of sunflower oil and salt. The mixture can be beaten and it is ready to pour dumplings.

Ukrainian Borsch with fritters served with sour cream. And, since  any soup - this dish is creative in its preparation.  any improvisation with herbs and seasonings.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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