Recipe for Ukrainian borscht with dumplings

Reviews (3)

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Prepared by: Arina Volskaya

04/05/2014 Cooking time: 2 hours 0 minutes

I suggest preparing a delicious dish for lunch - borscht with dumplings. If you don't have any bread in the house, it's time to learn a new recipe!

Description of preparation:

Ordinary borscht is so simple and so ordinary... I’ll tell you how to make borscht with dumplings.
This is truly a godsend, especially when there is not a piece of bread in the house. It’s tasty, satisfying and believe me, it’s not at all difficult. Dumplings can be served either separately from borscht or in a plate with borscht. And don’t forget about sour cream - what would borscht be without it. This recipe for borscht with dumplings with photos will help you prepare delicious borscht and your household will be very pleased. Good luck! Purpose: For lunch Main ingredient: Dough Dish: Soups / Hot dishes / Borscht / Dumplings Geography of cuisine: Ukrainian / European

Ukrainian borscht in a slow cooker

First, look in the cookbook for your appliance for the recipe recommended by the manufacturer. Some people advise immediately pouring all the ingredients into the prepared broth and setting it to “soup” mode for 30 minutes, and then leaving it to heat for 10-15 minutes. But if you want to get the perfect consistency, and so that all the vegetables are the same in softness, they need to be added gradually, starting from the hardest.

Try to cook Ukrainian borscht several times using the technique and you will definitely find the most delicious recipe, or watch our videos.

Ingredients:

• Chicken meat - 500-750 grams
• Potatoes - 5-6 pieces
• Beets - 1 piece (1 large, or 2 small)
• Carrots - 1-2 pieces
• Onions - 1-2 pieces
• Cabbage - 200-250 grams
• Tomato paste - 1 tbsp. spoon
• Sugar - 1/2 tbsp. spoons
• Vinegar 9% - 1 tbsp. spoon
• Flour - 100 grams
• Egg – 1 piece
• Salt - 1 tbsp. spoon (2 pinches - for dumplings, the rest to taste for borscht)
• Ground black pepper - 2-3 pinches
• Fresh greens – 30 grams
• Water - 2.5 liters (for broth)
• Lard – 100 grams

Number of servings: 6-8

Every borscht will have a twist

Lenten borscht with crucian carp (Ukrainian Borsch with Crucian)

Borscht with smoked pear Chernigov Borsch Green Borscht with Sorrel Poltava Borscht with Buckwheat Dumplings Polish Borscht with Dumplings About borscht and cabbage soup Borscht Kiev Borscht (Kiev Borscht) Hetman's Borscht (Ukrainian Hetman borscht – Hetman's Borscht)

The gloomy wind is driving up, Perhaps it will rain. Mother chopped off the hen, Perhaps there will be borscht. @BadgerOld. Twitter. 2021

How to cook “Borscht with dumplings”

Wash the chicken and cut it into pieces. Place in a saucepan and set to cook the broth.

Peel the beets and cut into strips. Fry in vegetable oil for about 10 minutes, add a little water and vinegar, and simmer covered for about 30 minutes.

Shred the cabbage and add a little salt and squeeze well.

Peel the potatoes and cut them into cubes.

Peel the onions and carrots. Chop the onion and grate the carrots on a coarse grater.

Cut the lard into small cubes and fry in a frying pan until golden brown.

Add chopped onion to the lard, after 1-2 minutes carrots and fry for 5 minutes. Then add tomato paste and after 1-2 minutes we have the borscht dressing ready.

As soon as the chicken is cooked, we begin to add vegetables in the following order - cabbage, potatoes, beets and finally - dressing. Maintain an interval of 5 minutes between adding vegetables. Add salt, sugar and pepper. Cook the borscht until the potatoes are ready. Then add fresh herbs.

While the borscht is cooking, make dumplings. In order not to waste time, we put a pan of water in which we will cook the dumplings on the stove to warm up. Our dough will be choux. Don't be scared - it's not difficult to do. To do this, boil about 100 g of water, add a pinch of salt and 1.5 tablespoons of flour with a heap. Mix well with a spoon and cool. Then add the egg and the rest of the flour and knead the dough. It doesn't have to be cool.

Now scoop up a small amount of dough with a spoon and place it in a pan of boiling water. Cook until done. About 3-4 minutes after the dumplings float to the surface.

Fundamental principles for preparing Ukrainian borscht

No matter where you cook borscht, you will not confuse it with any other soup. We will tell you about the basic cooking rules so that your Ukrainian borscht can rightfully bear its proud name. Borscht is a multi-component dish, and the success of the whole depends on each component.

Bouillon

There is a vegetarian version of borscht, but the true national recipe involves broth made from pork, beef, chicken, goose, giblets, etc. The classic recipe contains a proven proportion: 3 liters of water - no less than 0.5 meat. During Lent, borscht is cooked in mushroom or bean broth.

Vegetables, spices, herbs

Ukrainian borscht necessarily includes red beets, potatoes, cabbage, tomatoes, carrots, parsley, onions, and garlic . This is a mandatory set, but in different areas they add beans or beans, sweet peppers, young peas, zucchini, eggplant, celery, etc. In season - parsley, dill and other herbs. Common seasonings are bay leaf, black pepper.

Salo

Contrary to stereotypes, lard is not always added to borscht with dumplings.

Preparing beets

Lemon juice or vinegar is added to the beets to preserve the color and add sourness to the borscht. In addition, the vegetable caramelizes - it softens inside, but remains hard on the outside.

Potato

It is always the first vegetable to be added. Only after the potatoes and cabbage are almost ready, add beets with vinegar, tomato paste and tomatoes. Starchy potatoes, when exposed to acid, become coarse and tasteless.

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Soup with buckwheat dumplings

Borscht with chicken legs and dumplings made from buckwheat flour is another original version of a familiar dish. To prepare it you need to take:

• 500 grams of legs;
• two liters of water;
• a small head of cabbage;
• three hundred grams of potatoes;
• one beet;
• two tablespoons of lard;
• half a glass of tomato paste and sour cream;
• a tablespoon of butter;
• one carrot;
• small parsley root;
• onion head;
• nine percent vinegar - a tablespoon;
• salt and pepper to taste.

In this recipe, dumplings are also prepared in advance or at the moment when the soup is being prepared.

Borsch without meat: preparing a hearty dish

This recipe is suitable for those who do not like meat. However, due to the large number of ingredients, borscht with dumplings turns out to be satisfying; the absence of chicken or beef in it is not noticeable.

To prepare this first dish, you need to take:

• 200 grams of fresh cabbage;
• 150 grams of beets;
• one hundred grams of onions;
• one hundred grams of carrots;
• two red bell peppers;
• two liters of water;
• half a bunch of parsley;
• three tablespoons of vegetable oil;
• one and a half teaspoons of salt;

You can also flavor the soup with sour cream before serving. A photo of borscht with dumplings shows how beautiful and appetizing it turns out.

You should also immediately prepare the ingredients for the dumplings. For them you need to take:

• 14 tablespoons rye flour;
• a teaspoon of salt;
• 160 ml water;
• four tablespoons of vegetable oil.

What are the advantages of preparing borscht with dumplings from rye flour? It has a delicate but slightly tart taste.

Lard with garlic and herbs

You can use these ingredients to create an awesome snack that will not only lick your fingers, but also swallow it. Watch this video and learn:

But for those who like to read, this description will help you:

We will need:

• Fresh lard (not salted) -1 kg
• Garlic - 9 cloves
• Green onions and dill
• Salt - 2 tsp
• Ground black pepper
• Ground coriander

Cooking method:

1. Prepare all the food for the table. Using a knife, carefully remove the skin from the lard. Cut into portions. Then take any electrical appliance, it is best to use a blender or meat grinder. And grind this ingredient.

2. You will get this kind of pork porridge. Using a garlic press, add the squeezed garlic to the pulp. Do you feel the aroma? Chop the greens finely with a knife and also add to this greasy mixture. Add some salt. Although you don’t need to add salt, because lard is already salty.

3. Stir the resulting liquid mass. Take the loaf and spread it onto the pieces. Sprinkle black pepper and coriander on top. Well, let me tell you, it turned out delicious! Just yum! Consolidation!