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Video: Ukrainian Borscht With Dumplings - Recipe With Step By Step Photos
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Do you cook borscht regularly? Now try Ukrainian borscht with dumplings - this is a familiar and favorite dish, but with a new, original note …
Beef on the bone - 350 g
Parsnip root - 1 pc.
Carrots - 2 pcs.
Bulb onions - 1 pc.
Beets - 1 pc.
Potatoes - 3-4 pcs.
White cabbage - 150 g
Vegetable oil - 3 tablespoons
Bay leaf - 2-3 pcs.
Black peppercorns - 5-6 pcs.
Wheat flour - 120 g
Chicken egg - 1 pc.
Salt - 2 tsp
Ground coriander - 1/2 tsp
Apple cider vinegar - 2 tablespoons
Tomato puree - 200 ml
Garlic - 3-4 cloves
Water - 2.5 l
- 46 kcal
- 1 h. 30 min.
- 1 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
Often a good housewife is determined by her ability to cook delicious borscht. Indeed, the list of ingredients for preparing one of the most popular first courses is quite large, and the taste of the finished dish depends on the observance of several nuances, such as: the right choice of meat for the broth, a set of spices, the correct preparation of vegetable frying with tomato. Borsch is much tastier if you use homemade tomato or tomato puree than, for example, tomato paste.
Borscht with dumplings turns out to be even more hearty and thick. For those who like to have a "spoon" in the pan - the option with dumplings is just right.
To prepare delicious Ukrainian borscht with dumplings, prepare the ingredients according to the list: vegetables, salt, spices, flour and egg for dumplings, tomato, oil and apple cider vinegar (for a light pleasant sourness).
But the first step is to put the broth to boil. For him, you need to take a piece of fatty or lean beef on the bone, carrots, various roots - in the recipe, the parsnip root. You can also take parsley root, and you also need spices - bay leaves and peppercorns. Pour the food in a saucepan and bring the future broth to a boil. If you wish, you can remove the foam and continue to cook the broth, or drain the water and cook the borsch in secondary broth. Boil the broth over low heat for about an hour.
While the broth is cooking, without wasting time, prepare the vegetables. Wash white cabbage and chop into thin strips. If the cabbage is tough, last year's harvest, then you need to add it to the pan with the broth first - you can one hour after boiling the broth.
Peel and wash the potatoes, cut into cubes or cubes - not too small or too coarse. When the broth boils again after adding the cabbage, add the potatoes to the pot.
Peel and wash the beets, cut into strips or grate.
Carrots need to be scraped or cut off the top layer, chopped or grated. Peel the onion and finely chop it.
Heat vegetable oil in a skillet, transfer vegetables and sauté over low heat, stirring occasionally.
When the vegetables are slightly softened, pour the grated tomatoes into the pan. If they are too sour, you can add a couple of pinches of sugar, or skip the apple cider vinegar to prevent the dish from becoming too sour. Stir and simmer under a closed lid for 15 minutes. Salt and spices can be added immediately. At the end of braising, pour in natural apple cider vinegar and pour the roast into a saucepan.
Pour wheat flour into a bowl and make a funnel, beat in a chicken egg, add a pinch of salt.
Knead a soft dough. If there is not enough flour, then you can add a little.
Roll the dough into a long "sausage" and cut it into small pieces - these are future dumplings.
Boil the borscht until the potatoes are ready, about 15 minutes after adding the frying. 5 minutes before the end of cooking, throw the dumplings into the pan.
After turning off the gas, let the borscht brew under a closed lid for about 30 minutes. Then pour the Ukrainian borscht with dumplings on plates, season with sour cream, add a sprig of herbs and serve. However, remember that the next day the borscht only gets tastier!
Enjoy your meal!