Borsch recipes

Ukrainian borsch recipe with garlic pampushka (kind of fritter)

On numerous applications of grateful readers I will tell how to cook a borsch (or Russian soup). There are many variations of recipes of a borsch , but the integral component of this dish is a beet - "бърщь" on the Old Slavonic which has denominated this dish.

I will show you the recipe of a rich Ukrainian borsch on a meat broth, and, certainly, with pampushka (kind of fritter) - especially for those who does not protect the figure. Now I will try to accompany the process of dishes cooking by photos for greater presentation if it will be possible. Here, by the way, is a photo of my borsch with pampushka (kind of fritter).

borsch with garlic pampushka

Cooking of a meat broth

The first thing, which we need to make, is to cook a meat broth. This is simple, but, nevertheless, rather responsible – by infringement of technology instead of a golden fragrant broth it is possible to get a muddy grayish liquid. Not to reach this, it is necessary to follow some rules.

It is better to use for a broth a beef with fat and bone, as an ideal variant – a brisket, on three liters of a broth take a slice of meat nearby 400 g. In advance separate good meat from bones - when meat is cooked, you need to take it out, and boil bones some more - the broth will be stronger.
Carefully wash out the meat, put it in a large saucepan and fill in with cold water. Add some salt, but salt it insufficiently -you will add salt already in the end of a borsch cooking. To make the process faster don’t pour the meat with boiled water , because fibers will be curtailed and on the surface will form a film, which will not give to a broth special substances, which give to a broth taste and will make it stronger.
Put the saucepan on the average fire. It will be better, if before a broth boiled it will pass about 20 minutes. As soon as it will begin to boil - start to remove foam and to make the fire lower- the broth will better clarified at weak fire. Constantly remove the formed fatty circles. When fat will heat up long time, it gets unpleasant taste and a smell (like soap).
Time of a meat broth cooking is no more than two hours. If you cook a broth as an independent dish (for example for cabbage pies) it is necessary to put the average bulb in a broth, largely cut carrots, roots of parsley and a celery an hour before the cooking stop. Bind greens in a bunch - it will be easier to take out. What for to take out? That has not taken in itself aroma of a broth as soon as it will be ready, all this needs to be thrown out, and to filter a broth.

In our case as we cook a broth as a basis for soup, it will be enough only a bulb, but I would recommend adding both greens and carrots.

We cook a borsch

Well, the broth is cooked and filtered, and meat is taken out and waits for its turn. We start to fill the borsch- to pawn products in the certain sequence to get a borsch. By the way, described below operation is better to carry out in parallel with cooking a broth, differently cooking a borsch can be stretched at many hours. And, very important remark is- it is necessary to boil a borsch unlike a broth in the closed saucepan.

ingredients for borsch Take on a three-liter saucepan of a broth : 350 g of beet, 400 g of cabbage, 150 g of carrot, 300 g of potato, 150 of onion, 100 g of vegetable oil, 70 g of tomato paste or 300 g of fresh tomatoes, the table spoon of a flour, 2 teaspoons of table vinegar, 50 g of bacon.

The most important thing is to cook a beet correctly, because a borsch can not have bright painting and pleasant aroma. Cut a beet thin, salt it, slightly mix and lay out on the thick-walled, oiled utensil- personally I use a special utensil for goose or chicken cooking. Add a tomato paste, vinegar, mix and, not closing utensils, cook it on weak fire while a beet does not become soft.

Onion and carrot cut on thin bites, and then roast separately on vegetable oil. Cook flour refueling - the table spoon of a flour roast with oil, and then dissolve with a warm broth.

Now you can pawn products in a broth: first of all - potato cut by segments, then fresh, chopped cabbage and cook it 15 minutes then add the beet, the browned vegetables, a bay leaf, a bell pepper and flour refueling. Boil borsch on weak fire 10-15 minutes (a cover does not open!).

In a classical Ukrainian borsch in the end of cooking add bacon, pounded with garlic, salt and with parsley. If you don’t want to make it with the bacon, then just press there some garlic. That's all.

Now let borsch to stay, and by giving it on the table add sour cream, bites of meat, parsley.

Pampushki (kind of fritter) with garlic

The simplest thing is to blind pampushki (kind of fritter) from the ready barmy test. But it is more interesting to cook dough at home. You need 300 g of flour, glass of milk, 10 g of yeast, the table spoon of vegetable oil, a table spoon of granulated sugar, 0, 5 teaspoons of salt.

we cook pampushki Dissolve yeast in warm milk, salt, oil, sugar for fermentation and wait some time. Mix dough – put flour in a bowl, pour with milk and yeast, mix with the spoon, and then knead dough with hands. You got a nice ball-put it on the warm place.

When the dough will rise – the ball becomes twice more - knead it again and form small balls, lay them out on oiled plate and put again for a short time in a warm place. To get shining pampushki (kind of fritter) grease them with stirred up egg - and put them in an oven.

pampushki with garlic for borsch

While pampushki (kind of fretter) are baking, cook a garlic sauce: 2 - 3 large bites of garlic pound with salt, pour the table spoon of vegetable oil in, and 2 table spoons of cold boiled water - on a consistence sauce should remind dense sour cream. Put the top part of the pampushka (kind of fritter) in the sauce while eating the borsch.

I hope, you will like it.

Russian version

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