Ukrainian borsch with dumplings

[Borscht]

Ukrainian borsch with dumplings

Category: First meal

Ingredients
Borscht
meat broth	1 liter
mushroom broth	1 liter
peeled potatoes	350-400 grams
carrot	1 piece
turnip onion	1 piece
small beets	1 piece
white cabbage	350-450 grams
tomato juice (I have fruit drink)	250 milliliters
tomato paste	1-2 tbsp. spoons
sugar	1 tbsp. the spoon
salt	taste
garlic	1-2 teeth
Sweet pepper	1 piece
Bay leaf	1-2 pieces
spices for borscht	taste
greens (I have parsley and dill)	large bundle
vegetable oil	4 tbsp. spoons
Dough
wheat flour	225 gram
boiling water	115 gram
vegetable oil	1.5 tbsp. spoons
salt	1 tsp
Filling
dry mushrooms	30 grams
chicken fillet	300 grams
smoked brisket	100g
turnip onion	1 piece
salt	taste
ground black pepper	taste

Cooking method

• Dough
• Pour oil into boiling water, add salt and stir. Pour the liquid into flour and knead the dough. The dough is dense. Put it in a bag and leave for 30-40 minutes.
• Filling
• Boil mushrooms and chicken fillet in different pans with bay leaves and onions until tender. I did not soak the mushrooms. Remove from broth and cut.
• Finely chop the brisket. Peel the onion and cut into cubes.

• Put the brisket in the pan. Once it begins to melt, add the onion and sauté.

• Add meat and mushrooms. Fry well over low heat, adding salt and pepper.

• Transfer to processor and grind. You can pass it through a meat grinder sieve or leave the minced meat like that. Let the minced meat cool.

• Vareniki

• Cut the dough into small portions. Leave the rest in the package. Roll out the dough into a thin tube, cut into pieces.

• Roll each piece into a circle and put the filling. Pinch the edges. Vareniki should be small, like dumplings. Cover and set aside the dumplings.
• Borscht

• Lightly fry the onion in vegetable oil. Add peeled and chopped (grated) beets. I used a Borner grater. Fry everything together until the volume of the beets is reduced.

• Add carrots and sauté everything together until the carrots are reduced in volume.

• Pour in tomato juice (fruit drink), put one spoonful of tomato paste and sugar. Stir, bring to a boil. Reduce heat to low and simmer until vegetables are cooked and liquid evaporates.

• Mix the broths in which the meat and mushrooms were cooked. It is advisable to strain them first. Bring the liquid to a boil.

• Add potatoes and cook until cooked through.

• When the potatoes are boiled, add the frying and simmer for 5-7 minutes. Let's try. If necessary, add tomato paste, sugar and salt.

• We cut the pepper, garlic and chop the cabbage. Add to the pan. Bring to a boil and cook for a couple of minutes. If you like soft cabbage in borscht, then put the cabbage before frying and cook for 5-7 minutes. We love crispy cabbage, so I cook the borscht in this order.

• Wash greens, cut. Prepare bay leaves and borscht spices.

• Put the greens in the borscht, mix. Cover and disconnect. Let it brew for 20-30 minutes.

• Boil the dumplings in salted water. Put them in boiling water and stir gently so that they do not stick to the bottom. Cook after surfacing for 2-3 minutes. Catch with a slotted spoon or discard in a colander.

• I cook dumplings separately, not in borscht. Although you can throw in the dumplings along with the cabbage, let them float, lay the greens and let the borscht stand for a while. This can only be done if you are sure that you will eat the borscht right away. If this is not done, then the dumplings will simply creep.
• Therefore, it is easier to freeze the dumplings, and before serving the borscht, cook them and put them on a plate, adding sour cream.Or just eat it as a separate dish)
• 
• Cooking is not difficult. The main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

Well, in short, you know that it can't be tasty.
I always cook very thick borscht. Therefore, adjust the amount of vegetables to your liking.
Recommend)

Wow, how interesting, the first time I see it with dumplings, the filling is awesome, Borshchik

[Angela]

Angela, recipe - it's just a pity for mortality, I didn't dry the mushrooms, otherwise I would have rushed to cook while bookmarking

[Tina]

Girls, thanks. This is delicious. You can't pull it off by the ears

I didn't dry the mushrooms

Tina, and the champignons will go. Just fry them in the filling, and cook the borscht only on meat.

I see it for the first time with dumplings

Yes, boiled with dumplings, ears, dumplings. Who is good for what)

[ang-kay]

ang-kay, Angela, wow, what a borscht !!!!!!! I will definitely do it, very beautiful !!! Thank you!!!

Just fry them in the filling, and cook the borscht only on meat.

yeah, but I'll still wait for the young beets and dry any mushrooms

It would be better if I didn’t see the entava RECEpta .....
Yummy-ah-ah-ah ...... ahhhhh-eh .............

[ang-kay]

ang-kay, and I wouldn't have seen better if I went to eat, otherwise the whole iPad dripped with hungry saliva
Very good!!

Angela! How interesting. I have never cooked red borscht with greens ... we are adding greens to the plate ... We must try your version. Thank you!

[ang-kay]

ang-kay,
Who would offer me a plate of such borschik to try
Otpad recipe, almost choked with saliva while reading

[Angela]

Angelayou are such an entertainer! Looks sooo appetizing.

Angela, how delicious and beautifully presented! A very interesting recipe!

[Angela]

Borsch, of course, is a worthwhile thing in itself! It is truth! But I never tried borscht in combination with dumplings. Thanks to you, Angela, had the opportunity to see and try this option. Thank you!

Girls, how many borscht lovers have gathered here! Great. And it's so nice that the recipe did not leave you indifferent.

I have never cooked red borscht with greens ... we add greens to the plate.

Well, here greens are not even cooked. It just boiled and that's it. Sometimes I throw it off and immediately turn it off, and then mix it. You can add greens to the plate. And so the whole borscht is saturated with aroma. I can't imagine borscht without greens. Even in winter, not dry, but frozen. You can't buy fresh. Well, it tastes better and more beautiful to me. Try it. I hope you enjoy it and the difference will be obvious.

[Angela]

booorsch

I like any soup if it's called borsch

Angela, sun, thanks))) I will definitely cook borscht according to your recipe

[Tatyana]

Tatyana, I will be glad if the recipe comes in handy and the result will please)

God, what beauty and deliciousness! Angela, that's kind of not digging into anything. But FOUR dumplings are not enough for a hohlyatsky soul. We need borscht separately, and dumplings separately, but more, more. Well, or at worst 4 pieces in borscht, and next to it is makitru with dumplings. ,

And why did I come here at night, I ask
It all started so nice .. with my favorite spring rolls .. now WHAT should I get up and go chew ??
Luxurious presentation))

[Natasha]

Natasha, Jeanne, thanks for your attention to the recipe)

But FOUR dumplings are not enough for a hohlyatsky soul. Well, or at worst 4 pieces in borscht, and next to it is makitru with dumplings. ,

This is approximately what happens) Makitra nearby

I hid it, so I felt that there are pitfalls

Therefore, it is easier to freeze the dumplings, and before serving the borscht, cook them and put them on a plate, adding sour cream. Or just eat it as a separate dish)

Nope. I wrote everything honestly)

Barsky borscht-bookmark definitely !!!!

[Irina]

Irina, I will be glad if it comes in handy)