|Meat — 600-700 grams|
|Carrots — 1 piece|
|Onion — 1 piece|
|Potatoes — 5 pieces|
|Beetroot — 1 piece|
|Bulgarian pepper — 1 piece|
|Bean — glass|
|Garlic — a few cloves|
|Cabbage — 1/2 fork|
|Tomato paste — 2 tablespoons|
|Salt, pepper — to taste|
|Dough for pampushki — 500 grams|
|Garlic — 1-2 cloves|
|Olive or vegetable oil — 3 tbsp.l.|
This dish is the hallmark of Ukrainian cuisine. It makes the mouth water not only in adults, but also in children. The dish is quite complicated, especially for beginners. But there are also simplified recipes.
How to cook Red borscht with pampushki
According to this recipe, you do not need to roast borscht. This means reducing calories by reducing oil and maximizing the benefits of vegetables. The basis for the broth can be low-fat pork, beef or veal. Beans are rather an additional ingredient, but it is not necessary to exclude it, since it will additionally enrich borscht with proteins.
First of all, soak the beans overnight and cook beef broth in a three-liter saucepan. The meat can be cooked, then cut or immediately cut into small pieces (so cooking will speed up).
Send the beans to the boiling broth. Meanwhile, peel the onion and carrot, sweet pepper. Cut everything and put it in a saucepan after 15 minutes.
Squeeze the garlic through a press and send it there. Beetroot is an integral part of such a borscht, put it in the borscht half an hour after the start of cooking.
Potatoes are cut into medium pieces, tomato paste, salt and chicken are put. Finely chopped cabbage is added last.
The purchased dough for pies is divided into parts and put on a greased form in the form of balls. Bake the dumplings for half an hour until cooked and browned at a temperature of 180 C. While the buns are being baked, peel and grate the garlic and mix it with butter. Ready-made pampushki are served with garlic butter and delicious borscht. Bon Appetit!