Borsch with donuts - 7 recipes

Borsch with donuts, which is one of the most beloved first courses in many families, captivates with its brightness of taste, color and aroma. Appetizing soup prepared in the tradition of Ukrainian cuisine is a dish for true gourmets.

How to cook dumplings for borsch

Pampushki with garlic for borsch - an integral component of the first dish of Ukrainian cuisine, characterized by airiness and unique aroma. To prepare a magnificent pastry you will need:

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

Cooking method:

1. Slightly heated water dissolves granulated sugar, salt and yeast.
2. Half the butter is added and flour is poured.
3. The soft dough is kneaded, which rolls into a ball.
4. After 1 hour, the approached dough is divided into pieces, from which balls the size of a chicken egg are formed.
5. Products are laid out on a baking sheet.
6. After half an hour, the donuts are greased with yolk and sent for 25 minutes to the oven preheated to 180 ° C.
7. From the remaining oil and crushed garlic, a dressing is prepared, which is used to flavor the dumplings after baking.
8. Products are served to borsch after 15 minutes, during which they are under a towel.

Real Ukrainian borsch with donuts

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

Ukrainian borsch is just such a dish.

To prepare it you need:

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

Cooking method:

1. A strong broth is prepared from meat.
2. Root crops and cabbage are cut into thin strips.
3. Potatoes are cut into cubes, which are sent to the broth.
4. Next, cabbage straws are laid out in the pan.
5. Beets are fried in a pan with butter, vinegar and pasta.
6. When the beets are swept for 5 minutes, chopped onions, carrot chips and tomato cubes are separately fried.
7. Pieces are prepared from bacon, which are also slightly fried.
8. When the potatoes with cabbage are almost ready, chopped meat and all the frying, including lard, are sent to the broth.
9. After boiling, chopped garlic and spices are sent to the borsch, after which the dish is infused for half an hour under the lid.

Separately served donuts prepared according to the first recipe.

Cooking in a slow cooker

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

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

Stages of preparation:

1. The meat is cut into portions.
2. Cabbage is shredded.
3. Root crops are cut into strips, potatoes and onions into cubes.
4. On the “Frying” mode, onions and roots are fried with the addition of lemon juice and tomato paste.
5. At the gas station, meat, potatoes, cabbage are laid out, after which everything is poured with water, salted, seasoned.
6. Prepares the dish in the "Soup" mode for 50 minutes.

With garlic donuts

Cooking delicious borsch is a real art.

To create a culinary masterpiece you will need:

• 1 kg of meat (beef and pork);
• half as much 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:

1. A broth is prepared, which is filtered, and the meat is cut into pieces.
2. Onions and carrots are cut into cubes, which are sautéed in butter.
3. Beetroot stews are stewed for 5 minutes under the lid.
4. Peppers and tomatoes are scalded, peeled and diced with potatoes.
5. Fry with beets, peppers and tomatoes are sent to a boiling broth.
6. After 10 minutes, potatoes and cabbage are laid out.
7. Borsch is salted, seasoned and cooked for about 20-25 minutes, after which chopped garlic and meat cubes are laid out in it.
8. Aromatic garlic pampushki are served with borsch.

Lenten borsch with mushrooms and donuts

If there is no meat piece in the refrigerator, but you want to surprise your household with a fragrant first dish for lunch, you should use the lean borsch recipe, which is prepared from:

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

Stages of creation:

1. All vegetables are chopped at will.
2. Potatoes, ⅓ onions, ⅓ part of the oil are laid out in boiling water.
3. After boiling again, the beets are sent to the pan.
4. 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 a potato broth along with cabbage, pepper and mushrooms.
5. After 5 minutes, the seasoned borsch is served on the table.

With sauerkraut

An interesting variation of the recipe, for the execution of which are necessary:

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

Creation Method:

1. A broth is prepared from sliced ​​meat.
2. Chopped cabbage is stewed.
3. Chopped onions and roots are passaged in a pan, which pours a little broth with flour diluted in it.
4. Potatoes, dressing, cabbage, mashed lard with garlic, parsley, salt and spices are laid out in a boiling broth, and then the first dish is cooked until cooked.
5. When serving, the borsch is seasoned with sour cream.

Bean Recipe

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

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

Basic cooking steps:

1. Beets are boiled, rubs, and then sprinkled with lemon juice.
2. Chopped onions and carrots are fried until the ingredients are soft.
3. Fry seasoned with tomato paste diluted in 50 ml of water.
4. Sugar, salt, herbs and garlic are mixed in a blender.
5. Potato bars are laid out in boiling water, to which, after 10 minutes, dressing, beets and beans are added.
6. After 15 minutes, the borscht leaves the stove.

On beef broth

A delicious borsch on beef broth is obtained from:

• 500 g of beef on the bone;
• 1 beetroot;
• 200 g of cabbage;
• 5 potato tubers;
• bulbs;
• 2 carrots;
• ½ head of garlic;
• piles of vegetable oil;
• salt and greens.

In preparation:

1. Beef broth on bone is cooked for 90 minutes.
2. When the broth is ready, potato sticks and cabbage chips are sent to it.
3. From onion cubes, grated root vegetables, plates of garlic and vegetable oil, a frying is made, which goes to the borsch to almost ready vegetables.
4. Borsch is salted, seasoned and infused for 20 minutes under the lid.

So, borsch with garlic pampushkas is a very tasty and fragrant first dish that is worth trying at least once in a lifetime.