Borscht with dumplings: 3 recipes, cooking features

Poltava borscht with dumplings

recipes for borscht . With a high degree of probability, it can be said that each region has its own borscht recipe; moreover, each family will have its own favorite recipe.

Poltava borscht is usually prepared not with meat broth, but with duck or chicken. The cutting of vegetables and the preparation of ingredients for borscht are also different.

Poltava borscht also usually served with dumplings and sometimes lard pounded with onions is added. But garlic is not included in Poltava borscht .

For Poltava borscht with dumplings you will need

For 4 liters of borscht.

Duck. Or chicken. There are 2 duck legs here.
Beet. 2 medium.
Potato. 4-6 medium tubers.
Onion. 1 large and one small.
Carrot. 2 pcs.
Cabbage. 1 small head of cabbage.
Tomatoes. 3-4 pcs. (Not pictured)
Celery (root) - a small piece. (Optional).
Parsley root. A small piece. (Optional).
Vinegar or lemon juice. 1 teaspoon.
Sugar. 1 teaspoon.
Salt. Taste.
Black peppercorns. Taste.
Vegetable oil. 5-6 tablespoons.
Water. 3½ liters.

For dumplings.

Flour. 1 glass. Wheat or buckwheat.
Water. 1 glass.
Egg. 1 PC.
Salt. Pinch.

Dumpling recipe.

We are preparing Poltava borscht.

In a large saucepan, fill the duck legs with 3½ liters of cold water and place the saucepan on the fire.

Bring to a boil and carefully skim off the foam. Then add 1 small onion, halved carrots, celery root and a small piece of parsley root to the broth, if you are using them. Also add black peppercorns and a little salt.

Cook the broth over low heat for a long time, 2-½ hours.

While the broth is cooking, let's prepare the remaining ingredients for Poltava borscht.

Unlike other borscht recipes, for Poltava borscht the vegetables are cut not into the usual strips, but into small dies or squares.

Cut the beets.

In a thick-bottomed frying pan over low heat, heat 2-3 tablespoons of odorless vegetable oil.

Add beets to the frying pan, stir, add a little salt, vinegar and a little sugar.

Mix again and begin to simmer the beets over low heat.

Grate the tomatoes. At the same time, we’ll immediately get rid of the skin. You can simply remove the skin from the tomato and cut the tomato into small cubes.

Add tomatoes to beets and stir.

Cover the pan with a lid and simmer the beets.

While the beets are stewing, cut the onion into half rings, and if the onion is large, then into quarter rings. We also cut the carrots into half or quarter rings.

In another frying pan, sauté chopped onions and carrots in vegetable oil.

When the broth has already cooked, take out all the vegetables from the broth and throw them away. Remove the duck meat from the bones and cut into small pieces.

Subsequently, you can place the duck meat separately on plates. But I prefer to leave the meat in the pan with the borscht.

We cut the cabbage into small squares, do not chop it into thin strips, but rather cut it into dies.

Cut the potatoes into cubes.

If the cabbage is young, it will cook faster than potatoes. If the cabbage is autumn, the potatoes will cook faster.

Accordingly, the order in which potatoes and cabbage are added to the broth will be determined by the type of cabbage.

In my case, the cabbage was already autumn, from the garden, so it had to cook a little longer than the potatoes. All the chopped duck meat and sautéed onions and carrots also went into the broth.

Stir, cook the cabbage for 10 minutes over low heat and at a low simmer. Then add chopped potatoes to the future borscht.

Cook the potatoes until done.

Our beets have been ready for a long time and are waiting in the wings to be sent to borscht.

When the potatoes are cooked, add the stewed beets to the pan.

Stir, taste, adjust with salt and continue cooking the borscht for about 5-7 minutes. If you cook the beets for a long time, the color of the borscht will first turn red and then red. So 5-7 minutes is enough.

The borscht is ready, let’s leave it to steep, and we’ll start preparing dumplings , fortunately this is a fairly quick task.

We put a pot of salted water to boil, and then we will use it to boil the dumplings.

Take about ⅓ cup of flour and pour it with 1 cup of salted boiling water.

Stir the flour in boiling water, let it cool slightly and beat in 1 egg.

Stir the egg into the brewed flour, then add the rest of the flour.

Knead the soft dough thoroughly so that there are no lumps left.

Drop the dough into boiling water using a teaspoon. It is most convenient to dip a spoon into a glass of cold water before each portion of the dough - then it will not stick to the spoon.

Place the finished dumplings on a large plate. You can serve them as a separate dish with sour cream, cracklings, or serve dumplings with fried onions .

Pour Poltava borscht into plates, add ready-made dumplings to the plate.

Serve borscht with sour cream and, if desired, season Poltava borscht with dumplings with crushed lard and onions.

Print recipe

Source: https://yourmeal.ru/2015/11/28/poltavskij-borshh-s-galushkami/

How to make fluffy soup dumplings

There are several recipes for soup dumplings, but for the most part they are all similar. Here is the optimal one that anyone can do.

Ingredients:

Egg – 1 pc.;
Flour – 6 tbsp. spoon;
Butter – 1 tbsp. spoon;
Milk (or water) – 120 ml;
Salt - to your taste

Preparation:

Separate the egg white and yolk from each other. Place the egg white in a separate bowl in the refrigerator to cool. The melted butter must be mixed with the yolk and add milk or water a little at a time, adding flour. Knead the dough well until it is smooth and elastic;
Salt the dough to your taste and continue kneading, adding the egg white beaten until foamy;
If you have ever made pancakes, then know that the dough in our case should be thicker. If you have a blender, this will make the process much easier, but if not, then do it the old fashioned way.

In principle, the dumplings are almost ready. They will remain to be added to the soup, but let’s talk about this in order below.

How to cook Ukrainian borscht with dumplings

Ukrainian borscht with dumplings is not just a tasty, satisfying and healthy dish. Borscht is a symbol, a national treasure and the embodiment of the best traits of the people's character.

Every Ukrainian housewife knows how to cook borscht, because the recipe is passed down from grandmothers and great-grandmothers, supplemented, adapted and acquired features of perfection. For a Ukrainian woman, the ability to cook delicious borscht is like a matriculation certificate.

To prepare this dish, you not only need to know the recipe, but also have a creative flair and talent to create a unique colorful bouquet of smells, tastes and colors.

There are countless variations on the theme of borscht; each locality has its own method of preparation: with dumplings, with beans, with bell and hot peppers, green peas, zucchini, eggplants and even with fish - fresh and salted. The recipe may seem strange, but as a result you understand how calculated, tested and balanced everything is.

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, 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.

Recipe for Ukrainian borscht with dumplings

Cooking time – 2.5 hours.

Number of servings - 8.

Cooking borscht is a labor-intensive process, so we will cook a large portion, especially since this dish infuses after a few days and becomes even tastier.

We go to the market and buy:

Broth chicken - about a kilogram.
Vegetable oil – 4 tablespoons.
Potatoes – 6 pcs.
Beets – 1 large or two smaller ones.
Carrots – two medium-sized roots.
Parsley root.
Onions – 2 onions.
Cabbage – a small dense head.
Tomatoes – 2 pcs.
Tomato paste – 2 tablespoons.
Sugar - a tablespoon.
6 percent vinegar - a tablespoon.
A bunch of fresh herbs.
Salted lard – 100 grams.
Garlic - head.
Bay leaf.
Salt pepper.

For dumplings:

Flour - a glass.
Egg – 1 pc.

As you can see, the range of products is serious, and preparation will take a lot of time. With experience, you will develop your own recipe, and you will treat cooking borscht as a creative process.

Let's get started

We clean the chicken, wash it, cut it, fill it with three liters of cold water and cook the broth for about 1.5 hours, periodically removing the foam.
After an hour of gentle simmering, add the peeled onion and parsley root to the broth.
While the broth is cooking, peel the beets and cut them into cubes.
Heat two tablespoons of vegetable oil in a saucepan, add the beets and fry for 10 minutes.
Dilute the vinegar in half a glass of water and pour it into the beets. After 5 minutes, add sugar and a little salt. Continue to simmer covered for half an hour. The beets should be almost ready before loading into the borscht.
Cut the potatoes into cubes.
Shred the cabbage.
Three large carrots and finely chop the onion.
Pour oil into a second frying pan, heat it and add the onion. Stir until the onion becomes translucent, add the carrots. Sauté everything together for 5 minutes.
Scald the tomatoes, peel them and cut them into small pieces. We send to onions and carrots.
After 5 minutes, add tomato paste to this frying pan and heat everything together for a couple of minutes. The gas station is ready.
The broth should be cooked by this time. If it is not completely transparent, strain it. Set aside the chicken, discard the parsley and onion, and bring the broth to a boil.
Place the cabbage in the pan and boil it for 5 minutes.
Add potatoes and cook until soft.
Add the beets, wait until it boils, cook for 5 minutes.
The last item in the main program is a dressing made from onions, carrots, tomatoes and tomato paste.
While the borscht is cooking, cut the lard as finely as possible, crush the garlic, combine, sprinkle with salt and pound in a mortar until smooth.
We have a little time to prepare dumplings:
Place a pan of water on the fire.
Separately, boil half a glass of water.
Pour one and a half tablespoons of flour into a bowl and slowly pour in water, knead vigorously and cool
Add the egg and the remaining flour, knead the soft dough.
We wet a teaspoon in cold water, take the dough and put it in boiling water.
The dumplings will be ready when they float to the surface and boil for 3 minutes.
Let's return to our borscht. We try the potatoes, if they are soft, the dish is ready, and you can move on to the final chords:
Add crushed lard to borscht.
Add bay leaf, pepper and add salt.
Chop the greens.

We take beautiful deep plates, put dumplings and chicken on the bottom, pour in aromatic, amazingly red borscht with dumplings, put a full spoon of sour cream, sprinkle with herbs...

Yes, Ukrainian borscht with dumplings is not the easiest dish, but the effort will be worth it. Delicious!

Source: https://EdimSup.ru/cabbage/recept-prigotovleniya-ukrainskogo-borshha-s-galushkami.html

Recipe Specifications

National cuisine: Ukrainian cuisine
Type of dish: First courses
Recipe difficulty: Difficult recipe

Preparation time: 20 minutes
Cooking time: up to 1.5 hours
Servings: 8 servings
Calorie amount: 50 kilocalories

Ukrainian borscht recipe

Who among us has not dreamed of owning a classic recipe for authentic Ukrainian borscht with lard, cooked with fatty meat? Of course, there is no question of a dietary dish, but occasionally you can treat yourself to such food. To enjoy homemade borscht in the winter, you can freeze or can it.

During the cold season, it is much more logical to consume a huge amount of calories, since the body spends energy only on maintaining heat.

We will show you how to properly cook signature Ukrainian borscht, check readiness, how to find the ideal method and process diagram in this article.

Do you want to try repeating a high-quality and delicious recipe? Then remember our brief instructions for preparing borscht with dumplings.

Ukrainian borscht: step-by-step recipe with photos

The dish is not only very high in calories, but also incredibly tasty. For a long time, the recipe for making Ukrainian borscht with dumplings was kept secret, and each family had its own cooking method, requirements for ingredients and serving conditions.

In composition, it is very similar to the traditional Hungarian bograch, which is often prepared in western Ukraine. Preparing such a dish takes a lot of time, and some products need to be prepared in advance, but in the end you will get a delicious borscht that you will want to eat for the rest of your life.

There is no specific technological map for such borscht, since each cook has his own way of making the dish the most delicious and making it stand out from the rest. Long-term experiments always bear fruit.

According to GOST, 3% vinegar, cooking oil and tomato paste are added to borscht. The broth according to this recipe is less fatty (chicken is often added there) and therefore is more suitable for restaurants and kindergartens. Ready-made borscht is often seasoned with fried flour diluted in water or broth.

Tip: it would be a good idea to add dumplings to the finished borscht. Many people don’t see the point in them, but even simple dough can be very tasty.

To do this, mix 400 grams of flour with a glass of water and 50 grams of margarine, add 3 eggs. Since the dumplings are cooked for a maximum of 5 minutes, they are added at the very end, simply scooping them out of the bowl with a spoon.

Where can I find out more? Look for photos and videos on our website.

https://www..com/watch?v=ssoj0LbZIVg

Boil the meat in a large 5 liter saucepan. This is not a quick task, so cover it with a lid and cook over medium heat. Remove the foam that appears with a spoon or slotted spoon, otherwise the finished broth will contain a lot of debris and will have to be filtered several times.
Pre-soak the beans in cold water so that they soften and are not hard in the borscht. Many housewives advise leaving the beans overnight, so they will be especially soft and tasty.
While the meat is cooking, prepare the beets. It must be washed, placed in cold water and boiled for 30 minutes. After the time has passed, drain the water, pour in new water and cook for another 30 minutes.
When the meat boils, add the peeled onion, carrots and bay leaf to the pan.
An hour after cooking the meat, add the beans and continue cooking for the same amount. When the meat is cooked, remove it from the broth and transfer it to a separate bowl; remove the onion, carrots and bay leaf from the broth and strain.
Peel the beets and grate them on a coarse grater. It is recommended to do this with gloves, otherwise you will walk around with red hands all day long.
Add half of the entire mass to the broth and cook for 10-15 minutes. At this time, peel and wash the potatoes, and then cut them into cubes or strips.
In a frying pan, sauté finely chopped onions, sweet peppers and fresh tomatoes. Carrots must be grated. Fry the vegetables for 5-10 minutes, then add to the broth.
The vegetables need to cook for 5 minutes, and during this time we shred the cabbage. After 5 minutes, add the cabbage and the rest of the beets.
Cook for another 5 minutes, and at this time finely grind the lard with garlic. Salt and pepper the borscht, add spices and lard. The finished borscht should be allowed to brew for 15-20 minutes under a closed lid.

Tip: The best meat is traditionally considered to be shoulder, brisket or ribs. This broth turns out to be the most aromatic and rich, and without a fatty base, real Ukrainian borscht will not work.

Cooking time: 2 hours 30 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 104.1 kcal;
proteins – 5.9 g;
fats – 4.9 g;
carbohydrates – 9 g.

Ingredients

water – 1.5 l;
beef on the bone – 250 g;
lemon – 30 g;
sweet bell pepper – 75 g;
carrots – 50 g;
onion – 50 g;
beets – 100 g;
tomato paste – 20 g;
olive oil – 20 ml;
potatoes – 250 g;
cabbage – 250 g;
mixture of peppers - to taste;
salt - to taste.

Step-by-step description of preparation

Place the thoroughly washed beef meat in a saucepan for cooking soup, fill it with one and a half liters of cold filtered water and place it on a burner with medium flame.
Bring the liquid to a boil, remove all the foam that forms on the surface, season the broth with spices and, reducing the heat to minimum and covering the pan with a lid, cook it for 2 hours. After which we remove the meat to cool, and carefully filter the broth.
In order not to waste time, let's proceed to the rest of the preparatory processes.
Peel the potatoes using a vegetable peeler, wash them and chop them into small cubes 1.5 - 2 cm in size.
Having freed the top coarsened and dirty leaves, we also rinse the head of cabbage under cool water and chop it as thinly as possible with a well-sharpened knife or a special shredder.
Peel and wash the beets, carrots and bell peppers under a running stream into equal small cubes, and chop the onions into quarter rings.
Rub the lemon thoroughly with a soft sponge to remove the food wax, rinse it and, cutting off a quarter, squeeze out all the juice from it (do not throw away the skin, you will need it too).
When all the vegetables have already been chopped, we begin to prepare the frying.
In a large frying pan, heat the required amount of olive oil, add bell peppers, carrots and onions and fry them for 5 minutes.
After the specified time, add beets to the rest of the vegetables, sprinkle them with squeezed lemon juice, stir and simmer everything together for the same amount.
After five minutes, add tomato paste, season it to your liking and cook until the vegetables are soft.
Place chopped potatoes and cabbage into the boiling broth and boil them for a quarter of an hour.
Cut the meat separated from the bone into small even cubes and throw it into the pan along with the lemon peel after 15 minutes and cook for another 5 - 10 minutes.
After this, add frying and edible salt to taste to the borscht, wait for the soup to boil again and simmer it for 5 minutes over medium heat.
Then carefully remove the lemon peel from the dish, turn off the flame and let it brew under the lid for about a third of an hour, then safely serve - bon appetit!

The delicious first course should be served with chopped meat, herbs and sour cream. Cooks in restaurants advise making toast from black bread when preparing borscht.

If you plan to close the borscht for the winter, then the jars must first be sterilized. By adding vinegar at the very end (as the technological map advises), the workpiece will last much longer.

Interesting: many housewives prefer to add sugar to borscht. The main thing in this is to know when to stop, otherwise the rich first course will turn into vegetable compote. The optimal amount is 1 level teaspoon per five-liter pan.

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.

What is the difference between Ukrainian borscht and Russian one?

Borscht is not part of the original national Russian cuisine. In the latter, cabbage soup and beetroot soup are more common.

It’s interesting: according to historical notes, the Russian version was originally prepared from hogweed. Yes, the same one, the nightmare of any summer resident.

Ukrainian borscht is traditionally cooked without wild plants, only with beets. Now any modern person imagines it as exclusively bright red. Previously, it was a collective name for a variety of first courses.

There were borscht made from sauerkraut, and with beets, and with mushrooms, or with sourdough on rye flour. Each country has its own historical recipe for the perfect dish, so it never hurts to go in search of a couple of new options.

But you can only get the recipe for classic Ukrainian borscht and ancient secrets from the hands of a native resident of this country, because this is a national dish that has been prepared for many centuries.

Source: https://povar24.info/recept-ukrainskogo-borsa.html

Cooking steps

Bouillon. Wash the meat under running water, place in a saucepan, add 3.5 liters of water, add a whole peeled onion, pepper, and salt. Bring to a boil, reduce heat to low. Remove the foam with a slotted spoon and cook the broth until tender.

Preparing vegetables. Peel the beets and cut into thin cubes. Simmer in oil for 5-10 minutes. Cut the onion into medium-sized cubes and simmer until golden brown. Pour boiling water over the tomatoes, remove the peel, chop finely, and simmer in oil for 4-5 minutes. Add pasta, stir. Remove from heat. Chop the cabbage as finely as possible, grate the carrots on a coarse grater, cut the pepper into cubes.

The broth is ready. Remove the onion and pepper, remove the meat, cool slightly, cut into small pieces.

Our Ukrainian borscht is almost ready. All that remains is to add the potatoes, peeled and cut into medium-sized cubes, into the broth. After 20 minutes, add the mixture of cabbage, carrots and pepper. 10 minutes have passed, you need to add beets, onions, tomatoes. Cook for 5-7 minutes.

A fragrant highlight. Place finely chopped lard and garlic in a wooden mortar. Crush until smooth, add to borscht.

Bring to a boil, add chopped herbs and bay leaf. Turn off the heat and let it brew for 1 hour. Serve with homemade sour cream and boiled meat.

Borscht with dumplings: step-by-step recipe with photos

Borscht with dumplings is a delicious first course. Many people love this rich, thick dish. It has become the standard of local cuisine. There are a lot of recipes for this dish; every housewife finds her own cooking options.

So, even by changing the composition of the dumplings, you can make a completely new dish. For example, this ingredient is prepared from wheat, rye and even buckwheat flour. And borscht can be not only fatty, with chicken and lard, but without any meat ingredients at all.

It is decorated with vegetables or dried herbs, sour cream or tomato paste.

Basic borscht preparation

Borscht is a collection of vegetables, which necessarily includes beets, as well as broth. The latter can be meat or vegetable. To prepare delicious borscht with dumplings, you need to take:

300 grams of chicken meat, optional with bones;
two liters of water;
one parsley root;
onion head;
one small carrot;
one beet;
a small piece of celery root;
five potatoes;
500 grams of fresh cabbage;
two tablespoons of odorless vegetable oil;
a teaspoon of salt;
half a tablespoon of tomato paste;
half a bunch of fresh parsley or dill.

This delicious borscht with dumplings recipe is very simple to prepare, despite the large number of ingredients. However, it is worth immediately noting that dumplings are made separately. They can also be prepared for other soups.

Dumplings: ingredients and recipe itself

To prepare delicious and simple dumplings, you need to take:

a glass of flour;
half a glass of water;
one medium-sized egg;
about half a teaspoon of salt.

To begin with, boil the water without cooling, pour it into the flour and knead the dough with a spoon. When it cools down, that is, becomes lukewarm, break one egg and combine all the ingredients. Mix thoroughly.

Boil water in a saucepan and add salt. Pour boiling water over a tablespoon and scoop out the dough. Carefully place it in the pan, removing it from the spoon. All the pieces are cooked this way. As a result, the dumplings should float and boil a little. The finished ingredient is placed on a separate plate.

These dumplings can be used in different borscht recipes. Cooking with dumplings gives the dish a certain charm. For this reason, this ingredient can be found very often. Another option for using dumplings is to collect excess fat. After all, borscht often contains lard.

Borscht with dumplings: recipe with photos

Parsley root is washed and peeled, cut into small rings. Celery is also peeled and cut into strips, quite thinly.

The chicken is washed, placed in a pan and filled with cold water. Bring the broth to a boil, skim off the foam with a spoon. This will help you get a delicious broth. Add celery and parsley root, half a teaspoon of salt. Cook until the chicken is done. This may take forty minutes.

The onion is peeled and cut into cubes. Take a frying pan, pour in a tablespoon of vegetable oil, and heat it up. Add onion and fry, stirring, until transparent. Fried onions are added to the broth.

Add more oil to the pan. The carrots are peeled and cut into strips, the vegetable is fried in hot oil until golden brown, and placed in the broth. Cook the soup for another fifteen minutes.

The beets are peeled, washed with cold water and cut into small strips, and the cabbage is chopped. The size of the pieces depends on taste preferences. Potatoes are also peeled and cut into cubes.

Remove the chicken from the broth, place the beets in the pan, and wait for the soup to boil. Cook for another ten minutes. Add cabbage, wait until it boils, add potatoes.

Cook for another fifteen minutes until the potatoes are ready. Add tomato paste, stir the soup thoroughly, turn off the stove. The borscht with dumplings needs to sit.

For this reason, cover the pan with a lid and keep the soup like that for another ten minutes.

Parsley is chopped finely. Borscht is poured into a plate, dumplings are placed, and everything is sprinkled with fresh herbs. Traditionally, borscht is eaten hot. Preparing borscht with dumplings does not take much time, but this dish can remain in the family’s diet forever.

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.

How to cook delicious borscht?

First, prepare the vegetables. Peel the onion and chop finely. Carrots are also peeled and cut into strips. The beets are also chopped finely.

Pour a tablespoon of oil into the frying pan. Fry the onion for about seven minutes, remove. Add the same amount of oil and fry the carrots until they change color. The same is done with beets.

The cabbage is washed and finely chopped. Water is poured into a saucepan and brought to a boil. Add fried vegetables. Boil them for ten minutes. Add cabbage, add salt and cook the soup for another ten minutes.

They begin to prepare the dumplings themselves. Mix salt and flour, add oil and water, knead the dough. It will be sticky, but quite flexible. It is formed into balls that are placed in the soup. Cook for another ten minutes.

Bell peppers are washed and cleaned of seeds, chopped into cubes, placed in soup, boiled for five minutes, and removed from the stove. Finely chop the greens and add them to the soup, cover everything with a lid and let it stand for ten minutes.

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.

First you need to take all the ingredients, namely:

two hundred grams of buckwheat flour;
four tablespoons of water;
one egg.

The water is lightly salted, boiled, and removed from the stove. Dip about a third of the flour into it, knead the dough and cool. Then add the egg and remaining flour. The dough turns out uncool.

Boil water, scoop out the dough using a spoon, and drop it into the water. Cook until the dumplings float to the surface, remove from the water and place in a bowl.

Borscht with dumplings: step-by-step recipe

First, prepare the chicken meat, wash the legs and cut them into pieces. Place the chicken in a saucepan, add water and bring to a boil. The foam that appears is removed. Leave the heat on low and simmer the meat for about another hour and a half.

The finished broth is filtered and the meat is set aside for now. The beets are peeled and cut into slices. Pour some broth and vinegar into the bottom of the pan, add beets and simmer. Add diced onion, parsley root and carrots, tomato paste. Set aside the ingredients.

Strained broth is poured into the pan. Bring to a boil. The cabbage is cut into squares and placed in a pan. When the soup boils, peel and cut the potatoes into cubes. Cook for about fifteen minutes. Then add stewed vegetables, namely beets, roots and tomato paste.

Finely chop the parsley, combine with lard and mix thoroughly, lightly rubbing. Place in a saucepan and cook until tender. Let it brew for about twenty minutes under the lid.

A piece of chicken is placed on a plate, topped with borscht, and decorated with sour cream and dumplings.