Ukrainian Borsch With Donuts - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

We are preparing real traditional Ukrainian borscht with donuts - hearty, rich, red, in meat broth.

Ingredients

For borscht per pot 5 liters:

Pork with marrow - 800 g

Potatoes - 3 pcs.

Beets - 3 pcs.

Carrots - 2 pcs.

Bulb onions - 2 pcs.

Parsley - 1 root

Tomatoes - 6 pcs.

Bulgarian pepper - 1 pc.

Chili pepper - to taste

Greens - 0.5 bunch

Garlic - 4-5 cloves

Old lard - 50 g

Salt to taste

Pepper, h / m - to taste

Cabbage - 0.5 pcs.

Vegetable oil - for frying

Flour - 1 tbsp.

For donuts:

Flour - 2 glasses, or 300 g (a glass with a capacity of 250 ml)

Milk - 85 ml

Egg - 1 pc.

Yeast - 1 tsp

Butter - 1 tbsp.

Vegetable oil - 1 tbsp.

Sugar - 1 tablespoon

Dill - 0.5 bunch

Garlic - 4-5 cloves

Vegetable oil - 3 tbsp.

Water - 1.5 tbsp.

Salt to taste

• 82 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step by step recipe with photo

It is impossible to cook a little borscht. Even if you take a little of all the products, you need to put a lot of products in the pan. But still there is never a lot of borscht! Relatives, friends, neighbors come to his smell. And if you cook Ukrainian borsch with donuts, then the borsch will not only be eaten, it will "fly away"! I can safely say that Ukrainian borscht is a celebration of taste! And the most interesting thing is that on the second and third day it becomes more and more delicious.

I would like to offer you the basic version of the classic Ukrainian borscht with donuts, albeit with slight deviations. To make borscht, you will need the foods listed.

Let's start by making the broth. For it we use pork with marrow. It is advisable to pre-wash it and soak it for an hour in cold water so that excess blood comes out. Then we send it to a saucepan, in cold water, bring it to a boil, remove the foam and cook for an hour and a half, removing the foam from time to time. You can then add, without chopping, one whole onion, carrot and parsley root. Cook with vegetables for another half hour. The fire is small all the time. The broth is clean and rich.

When the meat is cooked, take it out and cut into portions.

While the meat is cooking, prepare the vegetables. Cut the onion into cubes, and grate the carrots.

We send onions and carrots to be sautéed in vegetable oil. At the end of sautéing, add one tablespoon of flour and sauté until the flour acquires a light golden color.

Cut the tomatoes in half and grate them. Discard the remaining skin in your hands.

Cut the bell peppers and chili peppers into small pieces.

Cut the beets into thin cubes and send them to sauté in vegetable oil over low heat, 8-10 minutes.

After the specified time, add tomato paste, sugar, and a glass of hot water to the beets. We continue to simmer without closing the lid so that the borsch does not lose its rich color. Simmer the beets until cooked.

We cut the greens.

We have a small piece of old bacon.

Press the garlic through a press. In the absence of a mortar, punch lard and garlic with a hand blender. Send the lard dressing in small portions so that the lard does not clog other smells and tastes.

Clean and cut potatoes into slices. We send it to boil in broth.

When the potatoes boil and boil for about 10 minutes, we send cabbage and peppers, Bulgarian and chili peppers to the borscht. Salt and pepper, but quite a bit, given that the bacon also contains salt.

After another 10 minutes, we send stewed beets, carrot-onion sautéing, bacon in small portions, greens to the borscht. We insist 10 minutes. If you want to keep the rich color of the borscht, leave the lid on until it has cooled completely.

Let's start making donuts, without which real Ukrainian borsch is unthinkable. To prepare them, we need the products listed in the list.

Prepare the dough in a bread maker. Put food in the bowl of the bread maker according to the instructions. First, put liquid products into the bowl: egg and milk.

And then dry foods: flour, sugar, yeast, salt. We turn on the baking mode and kneading yeast dough. It will take 1 hour and 50 minutes. After the sound signal, add softened butter and vegetable oil.

Tender, airy dough is ready!

Divide it into pieces weighing 45-50 grams. We put them in a warm place for 20-30 minutes, and then, greasing them with an egg, send them to the oven for 20 minutes.

Squeeze the garlic through a press, add salt, finely chopped dill, water and oil. We mix.

Pour the ready-made and still warm donuts with the garlic mixture.

Ukrainian borsch with donuts is ready!

Enjoy your meal!

And this is how the donuts look in section.