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Ingredients for cooking Poltava borsch with dumplings
- Red beet 1 piece
- Cabbage 1 head (small)
- Potato 6-8 pieces
- Carrot 1 piece
- Onion 1 piece
- Parsley (root) 1 piece (small)
- Fresh pork fat 100 grams
- Melted pork fat 30 grams
- Tomato paste 1-2 tablespoons
- Sugar 1 tablespoon
- Table vinegar 3% 1 tablespoon
- Chicken or goose (fillet) 1 kilogram
- Salt to taste
- Ground black pepper to taste
- Laurel leaf 2-3 pieces
- Dill or parsley to taste
- Clean water as needed
- Wheat or buckwheat flour 60 grams
- Chicken egg 1 piece
- Broth or pure water 90 milliliters
- Salt to taste
- Main Ingredients: Cabbage, Potato, Onion, Carrot
- World CuisineUkrainian Cuisine
Inventory:Kitchen paper towels, Knife - 2 pieces, Cutting board - 2 - 3 pieces, Deep pan with a lid (capacity 5 liters), Skimmer, Stove, Frying pan - 2 pieces, Silicone kitchen shovel, Wooden kitchen shovel, Bowl, Deep plate - 4 pieces, tablespoon, deep pan (capacity 3 liters), stewpan, teaspoon, deep bowl, ladle
Cooking Poltava borsch with dumplings:
Step 1: prepare the meat.
Of course, it’s worth using poultry for a tasty borsch, but if you don’t have one, a purchased chicken or goose meat is suitable, in my case it’s chicken breast, it is cooked quickly and the borsch is not so fat. First of all, we wash the fillet under cold running water, dip the meat with paper kitchen towels, put on a cutting board and cut into portions about 5 centimeters. We shift the slices into a deep 5 liter pan and pour clean water so that the liquid is 15 centimeters higher than the fillet level.
Step 2: Cook the broth.
Now turn on the stove to a strong level and put on it a pan with chicken. After boiling, reduce the temperature of the stove to a small level, cover the pan with a lid and cook the meat for 1 hour until fully cooked. From time to time, using a slotted spoon, we remove white foam from the surface of the boiling broth, that is, the noise is a curled protein that does not look very beautiful in the finished soup.
Step 3: prepare and stew the beets.
After a pan with meat has been installed on the stove, we immediately begin to prepare the beets, peel them, rinse them under cold water, dip them in paper towels, put them on a cutting board, cut them into strips up to 5 millimeters thick and up to 4 - 5 centimeters long. Then we turn on the neighboring comfort to an average level and put on it a pan with 30 grams of melted lard.
When the fat warms up, we throw in the chopped beets and fry it, stirring with a kitchen spatula for 13 - 15 minutes. Then we add 500 milliliters of pure water to the pan, reduce the temperature of the stove to a level between the smallest and medium and stew the beets 30 minutes under the closed lid. After pouring in a pan 1 tablespoon of tablespoon 3% vinegar, again cover the container with a lid and carcasses 30 minutes.
Step 4: prepare the rest of the vegetables.
The broth is cooked, the beets are stewed, it's time to do other vegetables. We remove damaged dry leaves from cabbage, and peel the onion, carrots, potatoes and parsley root with a kitchen knife. After we wash them together with several sprigs of fresh green dill or parsley, or both. We immediately cut the potatoes with an average cube of about 2 centimeters, send them into a bowl and fill them completely with plain water, so the potatoes will not darken until use.
Dry the remaining vegetables with paper towels, and just shake the greens over the sink, getting rid of excess liquid. Then, in turn, we put them on a cutting board and cut the cabbage into strips up to 5-7 mm thick.
Dice the onion, and rub the carrots on a coarse grater.
Parsley root slices up to 5 millimeters thick. Just chop the greens finely and lay out the slices in separate deep plates.
Step 5: prepare the lard.
Now we wash a piece of fresh pork fat under cold water, 30 grams of this yummy is enough. Then dip it with paper towels, put it on a clean cutting board and cut into cubes or straws up to 1 centimeter thick.
Step 6: preparing a dressing for borsch.
Then we turn on the third comfort on the stove to the middle level and put another pan on it. When it is hot, put chopped lard on the bottom of the container and fry it, stirring with a kitchen spatula for 2 - 3 minutes. During this time, it will let in fat and become covered with a delicate golden crust.
After the bacon has the desired rosy color, add the onion cubes to the pan and fry them also until golden brown for 1 - 2 minutes. Then we introduce chopped carrots there and fry them together 5 to 7 minutes stirring vigorously. After we put in 1 to 2 tablespoons of tomato paste in an almost ready dressing, simmer the aromatic mixture 2 minutes and remove the pan from the stove.
Step 7: cook the borsch.
All the components of the borscht are prepared, it is time to start the most important stage - cooking soup. Helping ourselves with a tablespoon, we transfer the stewed beets into the prepared meat broth and give the liquid the opportunity to re-boil. After boiling, add potatoes (without water), cabbage straws to the pan and cook them together 10 - 15 minutes.
Then we introduce a dressing of bacon, onion and carrot into an almost ready-made borsch, there we put 1 tablespoon of granulated sugar, to taste salt, black pepper and laurel leaves. Cook the borscht until all the ingredients are fully cooked, i.e. approximately 10 - 15 minutes. After we turn off the stove, cover the pan with a lid and let the first hot dish brew. 15 - 20 minutes.
Step 8: prepare dough for dumplings.
While the borsch is infused, we begin to cook dumplings and, first of all, turn on the stove 2 burners to the middle level. On one of them we put a deep 3 liter saucepan filled with 1/3 of pure water, and on the second we set a small stewpan with 90 milliliters of pure water and bring the liquid to a boil. When the water in the stewpan boils, pour a third of the sifted wheat flour into it and carefully mix it with the liquid with a wooden kitchen spatula.
Then remove the container from the stove, put it on the countertop and give the flour mass the opportunity to cool to room temperature. After we drive in a stewpan 1 chicken egg without shells, introduce the remaining flour, add salt to taste and re-mix until a homogeneous, slightly sticky mass without lumps.
Step 9: cook the dumplings.
After the water boils in a large saucepan, add a little salt to it, but do not forget that the dough for dumplings is already salty. We collect a teaspoon of viscous flour mass and dip it in boiling liquid. Cook the dumplings until fully cooked approximately 10 - 12 minutes. After they pop up, transfer them with a slotted spoon to a deep bowl.
Step 10: serve Poltava borsch with dumplings.
Poltava borsch with dumplings is served hot as the first hot dish to the dining table. After infusion, the soup is poured into deep plates, 5 to 7 dumplings are placed in each serving, seasoned with sour cream to taste and sprinkled with finely chopped cilantro, green onion or, as in our version, dill and parsley. Also, along with borsch, salt is put on the table, plates with peeled garlic, donuts or bread slices and crowned with all this, of course, the most “important attribute” of this dish - 100 grams of pepper! Enjoy it!
Enjoy your meal!
- If you purchased a whole carcass of a bird (goose or duck), before cooking it should be burnt over the fire from small feathers, cleaned again, washed, dried and then cook the broth. But do not forget that the meat of these birds is cooked for different times, goose from 1.5 to 2, 5 hours, chicken from 45 minutes to 1.5 hours, the time depends on the stiffness of the meat and is considered from the moment of boiling water.
- Instead of table 3% vinegar, you can use apple cider vinegar or concentrated lemon juice.
- Instead of tomato paste, you can use fresh tomatoes grated through a sieve or chopped with a blender.