How to deliciously cook Ukrainian beef borscht. How to cook the most correct Ukrainian borscht with pampushki.

Borscht with pampushki - 7 recipes

Borscht with pampushki, which is one of the most favorite first dishes in many families, captivates with its brightness of taste, color and aroma. An appetizing soup prepared in the traditions of Ukrainian cuisine is a dish for true gourmets.

How to prepare pampushki for borscht

Dumplings with garlic for borscht are an integral part of the first course of Ukrainian cuisine, distinguished by their airiness and unique aroma. To prepare lush pastries you will need:

400 g flour;
a stack of vegetable oil;
a packet of dry yeast;
5 g granulated sugar;
the same amount of salt;
head of garlic;
250 ml water;
egg;
some greenery.

Cooking method:

Granulated sugar, salt and yeast dissolve in slightly heated water.
Add half the butter and add flour.
A soft dough is kneaded and rolled into a ball.
After 1 hour, the risen dough is divided into pieces, from which balls the size of a chicken egg are formed.
The products are laid out on a baking sheet.
After half an hour, the donuts are greased with yolk and placed in an oven preheated to 180°C for 25 minutes.
A dressing is prepared from the remaining butter and crushed garlic, which is used to flavor the donuts after baking.
The products are served with the borscht after 15 minutes, during which they are kept under a towel.

Authentic Ukrainian borscht with pampushki

When compiling a daily menu, every housewife wants it to include the most delicious and healthy food.

Ukrainian borscht is just such a dish.

To prepare it you need:

½ kg beef on the bone;
the same amount of cabbage;
3 liters of water;
carrot;
bulb;
tomato;
3 potato tubers;
1 beet;
a piece of lard and butter;
30 ml tomato paste;
a similar amount of vegetable oil;
15 ml vinegar;
30 g granulated sugar;
½ head of garlic;
salt and spices.

Cooking in a slow cooker

A delicious, rich first course can be prepared in a slow cooker from:

800 g pulp;
½ kg potatoes;
carrots;
bulbs;
small beets;
200 g cabbage;
stacks of vegetable oil;
15 ml lemon juice;
the same amount of tomato paste;
2 liters of water;
15 g granulated sugar;
bay leaf, spices and salt.

Preparation stages:

The meat is cut into portions.
The cabbage is shredded.
Root vegetables are cut into strips, potatoes and onions into cubes.
In the “Frying” mode, onions and roots are fried with the addition of lemon juice and tomato paste.
Meat, potatoes, cabbage are laid out for the dressing, after which everything is filled with water, salted, and seasoned.
The dish is prepared in the “Soup” mode for 50 minutes.

With garlic donuts

Cooking delicious borscht is a real art.

To create a culinary masterpiece you will need:

1 kg of meat (beef and pork);
half the amount of cabbage;
bulb;
2 small beets;
2 carrots;
4 potato tubers;
1 PC. sweet pepper;
2 tomatoes;
½ head of garlic;
spices, salt, herbs and sunflower oil.

Step-by-step instruction:

The broth is prepared, filtered, and the meat is cut into pieces.
Onions and carrots are cut into cubes, which are sautéed in oil.
The beetroot sticks are stewed for 5 minutes under the lid.
Peppers and tomatoes are scalded, sanded and cut into cubes along with potatoes.
Roasting beets, peppers and tomatoes are sent into a boiling broth.
After 10 minutes, add potatoes and cabbage.
The borscht is salted, seasoned and cooked for about 20-25 minutes, after which chopped garlic and meat cubes are added to it.
Flavored garlic dumplings are served with borscht.

Lenten borscht with mushrooms and pampushki

If you don’t have a piece of meat in the refrigerator, but you want to surprise your household with a flavorful first course for lunch, you should use the recipe for lean borscht, which is prepared from:

350 g fresh cabbage;
2 times less number of mushrooms;
30 g sauerkraut;
½ beets;
carrots;
bulbs;
tomato;
20 ml tomato paste;
2 potato tubers;
¼ bell pepper;
stacks of vegetable oil;
1.5 liters of water;
sugar, salt, spices and herbs.

Creation stages:

All vegetables are chopped at your discretion.
Place potatoes, ⅓ of onion, ⅓ of butter into boiling water.
After boiling again, the beets are sent into the pan.
From the remaining onions, carrots, tomatoes, tomato paste diluted in 100 ml of water, sauerkraut, sugar and spices, a thick dressing is prepared, which is laid out in potato broth along with cabbage, peppers and mushrooms.
After 5 minutes, the seasoned borscht is served.

With sauerkraut

An interesting variation of the recipe, for which you need:

300 g pork;
500 g sauerkraut;
3 liters of water;
small carrot;
small onion;
3 potato tubers;
a piece of butter;
parsley root and greens;
50 g flour;
100 g lard;
250 g sour cream;
head of garlic;
salt and spices.

Creation method:

Broth is prepared from meat cut into pieces.
Chopped cabbage is stewed.
Chopped onions and roots are sauteed in a frying pan, into which a little broth with flour diluted in it is poured.
Potatoes, dressing, cabbage, mashed lard with garlic, parsley, salt and spices are placed in a boiling broth, and then the first dish is cooked until ready.
When serving, borscht is seasoned with sour cream.

Recipe with beans

Borscht with beans is the first dish that perfectly diversifies the Lenten menu during the diet or Lent. You will need:

1.5 liters of water;
1 can of canned white beans;
400 g beets;
2 potato tubers;
carrot;
bulb;
head of garlic;
a bunch of dill;
30 ml each of tomato paste and lemon juice;
10 g granulated sugar;
salt and spices.

Basic preparation steps:

The beets are boiled, grated, and then sprinkled with lemon juice.
Chopped onions and carrots are fried until the ingredients are soft.
The frying is seasoned with tomato paste diluted in 50 ml of water.
Mix sugar, salt, herbs and garlic in a blender.
Potato blocks are placed in boiling water, to which dressing, beets and beans are added after 10 minutes.
After 15 minutes, the borscht is removed from the stove.

Beef broth

Delicious borscht with beef broth is made from:

500 g beef on the bone;
1 beet;
200 g cabbage;
5 potato tubers;
bulbs;
2 carrots;
½ head of garlic;
stacks of vegetable oil;
salt and herbs.

In preparation:

Beef broth on the bone takes 90 minutes to cook.
When the broth is ready, potato bars and cabbage shavings are added to it.
A frying is made from onion cubes, grated root vegetables, garlic slices and vegetable oil, which is added to the borscht along with the almost finished vegetables.
The borscht is salted, seasoned and infused for 20 minutes under the lid.

So, borscht with garlic donuts is a very tasty and aromatic first dish that is worth trying at least once in your life.

Subscribe to our newsletter: Join us on:

Source: https://attuale.ru/borshh-s-pampushkami-7-retseptov-prigotovleniya/

Authentic Ukrainian borscht with lard and garlic dumplings

There are a huge number of options for preparing this dish, and every family in Ukraine has its own little recipe secret.

Our step-by-step culinary recipe with photos will tell you in detail how to properly and tasty cook real Ukrainian meat borscht with donuts, garlic and lard.

We will look at the traditional method, which has been passed down from generation to generation and is very popular in many Slavic families.

This multi-ingredient soup is a rather difficult dish to prepare, the main ingredient of which is beets. Thanks to this vegetable, borscht has such color, aroma and taste.

Real Ukrainian borscht has an impressive list of ingredients; it must be served with homemade pampushki. Such donuts replace rye bread and are most often baked with the addition of garlic.

It is customary to add lard to Ukrainian borscht. It is lightly fried or freshly ground with garlic and added directly to the soup. Ukrainian borscht with pampushki is usually cooked in meat broth and makes it very thick. But no matter how hard the housewives try, you will never meet two identical borscht and this is real culinary magic.

CONTENT:

1. Calorie content of Ukrainian borscht with lard 2. Real Ukrainian borscht with pampushki 3. How to serve borscht in Ukrainian 4. Ukrainian pampushki with garlic for borscht

Calorie content of Ukrainian borscht with lard

The calorie content and nutritional value of Ukrainian borscht with lard are calculated for 100 grams of ready-made soup. The data given in the table is indicative.

Authentic Ukrainian borscht with pampushki

Cooking any borscht, and Ukrainian is no exception, begins with broth. But first of all, you need to collect the necessary ingredients, and there will be quite a few of them in this recipe. The indicated amount of ingredients is calculated for a 5 liter pan.

Ingredients:

Beef on the bone - 500 gr.
Potatoes - 500 gr.
Beets - 200 gr.
White cabbage - 300 gr.
Carrots - 70 gr.
Onions - 120 gr.
Beans - 200 gr.
Pork lard - 100 gr.
Tomato paste - 60 gr.
Vinegar - 2 tsp.
Sugar - 2 tsp.
Garlic - 4 cloves
Bay leaf - 3 pcs.
Allspice - 5-7 peas
Salt
Ground black pepper

Step 1.

A thoroughly washed, unpeeled medium-sized onion and one peeled carrot, 1 bay leaf and 3 black allspice peas are placed in the water.

Step 2.

Place the beef in boiling water and cook until tender over low heat for 70 minutes. Periodically it is necessary to remove the foam.

The prepared broth is carefully filtered. Borscht will be cooked on it.

Step 3.

Boiled beef meat is separated from the bones and cut into pieces.

Step 4.

The beans are prepared in advance. First you need to soak it for at least a couple of hours and then boil it. If the beans are canned, then they are added to the borscht 5 minutes before the end of cooking.

Step 5.

Step 6.

Place half of the chopped beets in a small container, add a small amount of water and cook for 10-15 minutes over low heat.

Step 7

Salted pork lard (50 g) is cut into very small pieces and fried in a hot frying pan, the fat is removed. There, onions are fried until golden brown, carrots and beets until soft.

At the end of frying, add tomato paste and a little broth. All this is simmered under a closed lid for 10 minutes over low heat.

Step 8

Chopped beef is placed in the finished boiling broth.

After 15-20 minutes, add diced potatoes and boiled beans. Cook until the potatoes are ready.

Step 9

When the potatoes are almost cooked, small chopped white cabbage, stewed vegetables, and beets boiled in a separate bowl are added to the broth.

After boiling, the borscht is boiled for 3-5 minutes over medium heat.

Step 10

The remaining 50 gr. lard is finely chopped and ground in a mortar with crushed garlic into a homogeneous paste. You can use a blender.

A gruel of lard and garlic is added to the prepared borscht.

Cover the Ukrainian borscht with a lid and leave for 30 minutes to allow all the flavors to mix.

How to serve borscht in Ukrainian

After the borscht is ready, pour it into plates for serving and sprinkle with fresh, chopped herbs.

As a rule, donuts baked in the oven and soaked in garlic juice are served with Ukrainian borscht.

Sour cream is served in a separate bowl, where pampushki can be dipped into if desired.

Ukrainian pampushki with garlic for borscht

Dumplings for Ukrainian borscht are prepared from ordinary yeast dough, simply and quickly.

Ingredients:

- Warm water - 250 ml. - Fresh yeast - 10 gr. - Flour - 100 gr. - Garlic - 5 cloves - Salt - 10 gr. - Sugar - 30 gr.

— Vegetable oil — 5 tbsp. l.

10 grams of fresh yeast are diluted in 250 milliliters of warm water, 10 grams of salt, 30 grams of sugar, 4 tablespoons of vegetable oil and 300 grams of flour are added.

Flour is added as needed and the dough is kneaded. Leave to proof for 40-45 minutes.

The finished donuts are cooled and brushed with garlic juice, which cooks very quickly.

5-6 cloves of garlic are passed through a garlic press, 1 tbsp is added. spoon of vegetable oil and mix everything well. The resulting mixture is coated with donuts.

Lunch dishes, Ukrainian cuisine

Did you like the recipe? Share with your friends!

Source: https://sovkysom.ru/borshhi/ukrainskij-borshh-s-pampushkami/

What is Ukrainian borscht

At its core, borscht is a soup cooked with beets. Because of this, it got its bright color, which makes it stand out among others. There is no single correct variation of borscht - each region has its own characteristics and tricks, but every single borscht is divided into two categories:

Hot - the same red classic Ukrainian borscht, which is known all over the world, is cooked using beets
Green - often cooked without beets at all, with the addition of various herbs, from sorrel to nettle, depending on the recipe, prepared in spring and summer and served cold

Basically, borscht is cooked in meat broth; in the old days, when it was the main food of peasants, meat was used only in the festive version of the dish, while the everyday version was cooked in fish, mushroom, and vegetable broths, often with the addition of lard grated with garlic and onions.

Ukrainian borscht with pampushki – recipe from A to Z

In this article you will find a very good recipe on how to prepare delicious Ukrainian borscht with pampushki, a complete recipe with description and photographs.

Borscht is a national Ukrainian dish, which rightfully takes first place on the table in many families.

It is a thick, aromatic, rich red soup based on beets.

In almost any restaurant and cafe you can try excellent borscht prepared according to a special recipe.

The special beauty of borscht is that it can be prepared three to four days in advance, because it does not spoil, but only gains flavor and a pleasant thickness.

According to national tradition, real Ukrainian borscht is served with warm garlic buns called pampushki.

Ukrainian borscht with pampushki - recipe

Borscht is a type of soup made from beets, which gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian cuisine. Wikipedia

Real rich borscht is cooked in beef broth, using a bone with a small amount of meat.

It is on the bones that the thickest, most aromatic and rich broth is obtained, which is suitable for borscht, cabbage soup, soups and other delicious dishes.

Despite the large number of ingredients, the process of preparing borscht is not at all complicated.

It is advisable to cut the beets into thin slices, but there will be nothing wrong if you grate them on a coarse grater.

So, to prepare borscht we need:

Beef bone with meat approximately 300 g,
beets 300 g,
cabbage 300 g,
sweet pepper 1 pc.,
4 small potatoes,
3 small carrots,
2 onions,
dry celery root,
lard 40 g,
3 cloves of garlic,
lemon,
tomato paste 60 g,
white beans 50 g,
1-2 teaspoons salt (to taste),
ground black pepper,
allspice 10-15 peas,
3 bay leaves,
sour cream (to taste, in the finished soup).

For donuts:

300 g flour,
7 g yeast from a bag,
a glass of milk,
50 ml vegetable oil,
a tablespoon of sugar,
3 cloves of garlic,
drinking water 1 teaspoon,
a pinch of salt,
egg for lubrication

Preparation:

First, soak the beans. Then let's start with the donuts.

We dilute yeast in warm milk, add sugar, salt and leave for 5-7 minutes. During this time, the yeast comes to life and the mixture begins to bubble. Now is the time to add flour, knead the dough thoroughly and leave to rise in a warm place.

Prepare rich beef broth.

We wash the bone and meat in warm water. Pour a little more than two liters of cool water into a large saucepan, put the bone in it and put it on the fire. Put allspice there, a little salt and leave to boil.

During the cooking process, you need to remove the foam from the surface of the broth. Many people think that this foam contains harmful substances. In fact, this is not so: the coagulated meat protein turns into foam, and it is removed so that the soup is beautiful and transparent.

Place the beans in a separate saucepan with water on the fire.
While the broth is preparing, let's start with the vegetables.

The beets need to be cut into strips or grated on a coarse grater.

The second method is no worse than the first, it’s all about the appearance of the finished dish. Fry it in a frying pan with vegetable oil, then add lemon juice and simmer for several minutes.

We also grate the carrots on a coarse grater, and cut the onions and cabbage into small pieces. Cut the potatoes into cubes and cover with cold water to prevent them from darkening.

After the broth boils, let it simmer for about ten minutes.

Use a slotted spoon to remove the peppercorns and place the beets in the pan. Fry the onions and carrots in vegetable oil in a frying pan, add roots and finely chopped sweet peppers. Simmer over low heat for several minutes.

Place the diced potatoes into the pan, and after a few minutes add the cabbage.

Add tomato paste to the frying of onions and carrots, heat for a minute and then also put in the pan. Add the boiled beans and cook everything together for 15 minutes.

Salt and pepper to taste. Now we prepare the lard additive.

To do this, you need to grind it in a meat grinder or grate it together with garlic. Add to the soup, let simmer for a minute and remove from heat.

The borscht must be steeped, so at this time we will bake pampushki with garlic.

How to prepare pampushki for borscht?

Dumplings preparation:

Knead the dough. We form small balls from it and place it on a greased baking sheet. Preheat the oven to 200 degrees.
After a few minutes, the donuts will rise a little. It's time to brush them with egg and put them in the oven. We bake the donuts for about 25 minutes.
Chop the garlic, add salt, a little water and oil.

Grease the finished donuts with the resulting sauce. Borscht with garlic donuts and aromatic boiled lard can be served. Bon appetit!

Ukrainian borscht with pampushki – how to prepare video

This is delicious!!!

Bon appetit!!!

Prepare Ukrainian borscht with donuts according to our recipe and bon appetit!!!

Try these real organic spices for making borscht and more!!!

sources

By clicking on the “Send” button, you agree to our Privacy Policy

Source: https://vseprynosti.ru/ukrainskij-borshh-s-pampushkami/

Source: https://alimero.ru/borshch-s-pampushkami

Tips for preparing Ukrainian borscht

For those who are preparing borscht according to the above recipe for the first time, we have collected tips that will help you prepare this dish.

So, if you want to know whether the meat is ready or not, then you can check its readiness using a knife or fork. If they enter the pulp easily, then the meat is ready.
If you use young cabbage, then remember that it cooks for about 5-7 minutes. If it is a winter variety, then it will take longer to cook. It is best to throw it in with the potatoes, then all the vegetables will cook at the same time.
If desired, you can grind a clove of garlic in a mortar along with lard and add the resulting consistency to the borscht.
To prevent the borscht from turning out faded, when stewing the beets you need to add a little water, sugar and a couple of drops of lemon juice.
If necessary, you can add beans to this dish. To do this, you first need to soak it in cold water and then cook until tender.

Recipe for classic borscht with pampushki

Everyone has tried borscht with pampushki at least once. There are incredibly many options for borscht. Every Ukrainian woman has her own secret, known only to the women in the family. Therefore, we will consider the basic classic recipe and give several options.

Dishes

We will need:

5-liter saucepan with a thick bottom. After finishing cooking, the borscht should be ready. All products will soften, the color of the dish and taste will change somewhat. In the old days, borscht was cooked in an oven and left in the cooling oven for several hours. We simply need a thick bottom of the pan as a substitute for a country stove.
Deep saucepan with a capacity of 1 liter. We will use it to prepare the borscht dressing.
A baking tray for donuts or a round baking dish.
Mortar for sauce for donuts.

Let's prepare the products

Meat (beef on the bone) 0.5 kg;
White cabbage 0.4 kg (half a small head of cabbage);
Onion 1 head;
1 large carrot;
Beetroot 0.7 kg;
Potatoes 0.7 kg;
Tomato paste 1.5 tablespoons or 1 heaped tablespoon;
Vegetable oil for frying 3-4 tablespoons;
Lard 20g (optional) plus 2 cloves of garlic;
Lemon juice 1 teaspoon;
Allspice 4 peas;
Ground cumin 0.5 teaspoon;
Sugar 1 teaspoon;
Bay leaf 3 leaves;
Salt to taste;
Black hot pepper to taste;
Water 3 liters;
Sour cream for serving;
A little dill (parsley).

Some tips for choosing products

It is better to buy beef meat. A rich, strong broth is important for borscht. Therefore, the ideal meat is adult beef with a good bone, as in the photo.

Let's talk about beets in particular. Beetroot for borscht is a key product. The color of the dish and its taste depend on it. When choosing a beet, lightly scratch its surface with your fingernail. If the color of the root crop is dark, almost black, then such beets are suitable for us.

If you don’t know how to choose beets, then buy ones that are cylindrical in shape and small in size. These beets are almost always dark and sweet. Ground cumin is not necessary, but in small doses it adds a special flavor to borscht.

You can safely replace it with ground dill seeds.

Composition of products for donuts

To bake donuts (small, round, unleavened buns) we will need:

Milk 1 glass;
Flour 3 cups;
Dry yeast, 10 g;
Vegetable oil 3 tablespoons;
Sugar 1 tablespoon;
Salt 0.5 teaspoon.

For the sauce we need:

Garlic 0.5 heads;
Dill greens 0.5 bunch;
Parsley 0.5 bunch;
Vegetable oil 3 tablespoons;
Meat broth 0.5 cups.

So, we bought the groceries. Let's start cooking.