How to cook real Ukrainian borsch
For the right to consider their national dish soup still argue Poles and Romanians, Lithuanians and Ukrainians. And even if you decide that a real soup can only be Ukrainian, it is still not clear which of the Ukrainian borscht - real. Lviv with smoked Chernigov or apples? Ternopil on kvass or one that varnish ballerina Pavlova - Poltava, with a duck? Those who does not go into details, is generally considered the "real" borsch with bacon and donuts.
You will need:
500g beef brisket on the bone; 2 to 3 potatoes; 1 large beetroot; 2- 3 tomatoes; 2 large carrots; 1 head of onions; medium head of cabbage; roots (parsley, celery, parsnip), bay leaf; salt pepper vinegar sugar, 50 grams of fat old; 2 cloves of garlic; 250 g flour dumplings; dry active yeast; 1 cup milk; 1 egg; salt; garlic.
Instruction how to cook real Ukrainian borsch
Take a roomy 5-quart saucepan. Breast, wash under running water and place in a saucepan, cover with cold water and place over medium heat. When the water boils, reduce heat to a small, pre-clearing the broth with foam. Cook for about two hours. After an hour, remove the bacon, remove the meat from the bones and set aside. Bones put back, add roots, salt, onion and carrots cleaned, salt and bay leaf. To give a distinctive flavor to the broth, you can pre-fry in a dry frying pan vegetables and roots to a light brown color.
While the broth is cooked, wash, peel and chop the beets into strips. Fry in vegetable oil, pour 1 cup of broth, add a teaspoon of vinegar and cook until tender over low heat. One onion and one carrot wash, peel and grate. Fry in vegetable oil until golden brown. Tomatoes scald with boiling water and remove them from the peel, cut into pieces or put to the carrots and onions. Sauté a few minutes. Instead, you can use tomato tomato paste.
Ready broth. Bones and roots throw.
Potato wash, peel and cut into large chunks. Begin to fill the broth, put in it the sliced potatoes. Chop cabbage. When the potato is half done, add the cabbage. For 10-15 minutes until cooked, place the carrots with onions and tomatoes and beets. Soup simmer over low heat, covered.
In parallel with the start to cook soup dumplings. The yeast dissolve in warm milk, add sugar, salt, a little vegetable oil and two tablespoons of flour. When Opara starts to bubble, pour it into the rest of the sifted flour and knead the dough. Wait until it is suitable, knead it again and the blind little round buns. Put them on a greased baking sheet and let go. Brush with beaten egg and bake at 220 ° C for as long as not flushed. Warm dumplings grease mashed garlic with vegetable oil and send for another 3-5 minutes in the oven.
Prepare a "grout" of fat. A piece of bacon Grate, garlic finely chop and mash everything together, adding a little black pepper. Put the finished grout hot soup and allow to stand, covered for several minutes.