The right borsch with garlic pampushkami

Kitchen appliances and utensils:

• kitchen stove;
• oven;
• pan 3 - 3.5 l;
• a frying pan - preferably 2 pcs.;
• several deep bowls;
• garlic press or mortar;
• blender - chopper;
• sieve for sifting;
• skimmer;
• knife;
• grater;
• cutting board;
• gauze;
• spoon.

Ingredients

Step cooking

Borscht

1. Place a pot of water on the stove to prepare the broth. You can cook the broth from beef, choosing ribs or drumsticks. It is necessary to remove all cores and films, rinse under cold running water. Place the meat in a pan with boiling water in whole or chopped into several pieces.
   
2. Peel the roots for the broth, chop the onions in half rings, parsley root and carrots in small slices, the garlic cloves in half.
   
3. Fold the gauze section in two layers, put the vegetables, bay leaf there, tie it tightly on a knot and place in the pan. Cook for 3 hours over low heat, if necessary, remove the foam.
   
4. Cut the peeled beets into thin strips.
   
5. Sprinkle in a bowl, sprinkle with sugar and sprinkle with lemon juice.
   
6. Heat the pan with the addition of vegetable oil, send the beets and chopped tomatoes, salt. Simmer together over low heat for 30 - 35 minutes, add broth if necessary.
   
7. Cut medium-sized peeled potatoes into small cubes.
   
8. Cut the onion into half rings.
   
9. Grate carrots, chop bell pepper into thin strips.
   
10. Strain onions, peppers and carrots until half ready.
    
11. Chop cabbage into small strips.
    
12. After the broth has boiled for enough time, you need to get the meat and roots in gauze.
    
13. In a pot with broth send potatoes and cook until cooked in boiling water for 10 to 12 minutes.
    
14. After add cabbage and boil for 2 - 3 minutes.
    
15. Then put sautéed vegetables in a saucepan, and 5 minutes before cooking - a mixture of stewed beets with tomatoes.
    
16. As soon as the soup begins to boil, remove it from the heat and cover it with a lid. When the borsch is infused, add spices to taste.
    

Pampushki

1. Preheat milk to 35 - 37 ° С.
   
2. In a deep bowl, beat one egg with a whisk and, while continuing to stir, pour warm milk. Add melted butter, 2 tsp sugar, 1 tsp salt.
   
3. Sprinkle the resulting liquid with a small amount of sifted flour and add 0.5 tsp. dry yeast.
   
4. Mix lightly and leave for 15 - 20 minutes in a warm place for fermentation.
   
5. After the dough has wandered, add the flour, constantly stirring with a spoon or whisk. When it becomes difficult to knead with a spoon, add a little flour and knead the dough with your hands.Pour a little flour onto a table or board and continue to mix, adding flour until the dough starts to move away from the hands.
   
6. Form the dough into a ball. Take a deep bowl, pour 5-7 ml of vegetable oil on the bottom and put the dough. Leave to approach in a warm place for 40 minutes.
   
7. After the dough has approached, put small balls formed from the dough on a baking surface greased with vegetable oil. To do this, also grease your hands with oil, nip off a small lump of dough and roll a ball in your palms.
   
8. For a golden crust, beat the yolk and grease the dumplings.
   
9. Bake in an oven, preheated to 180 - 190 °, 30 - 40 minutes until golden brown.
   
10. Remove ready-made dumplings from the oven and grease them liberally with garlic sauce while they are hot.
    
11. Grind garlic for this mixture, add a couple of tablespoons of vegetable oil and herbs.
    

Garlic Butter Paste

1. Chop the lard with chopper or chop it very finely. Pass through a garlic press or grind garlic in a mortar.
   
2. Chop greens, mix everything.
   

Serving food

To serve, put a piece of meat in a plate, pour borsch, optionally, add 1 - 2 tbsp. l paste, sprinkle with herbs and put sour cream. Pate can be smeared on bread or donuts.

Video recipe

The video recipe tells how to choose meat and vegetables so that the borscht turns out right. How to work with the dough so that the dumplings are soft, lush and ruddy.

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