Borscht with dumplings with garlic

Step-by-step cooking

1. Step 1:

   

   We wash the meat and cut it into portions or leave it in a whole piece, and after cooking, we cut it up. Rinse again, fill with water in a saucepan and put on fire. When the broth boils, remove the foam, add pepper and bay leaf, cook the meat over medium heat. In the meantime, we will prepare vegetables for borscht.

2. Step 2:

   

   Potatoes are washed, cleaned and cut into cubes.

3. Step 3:

   

   Beets are washed, cleaned and cut into thin strips or cubes.

4. Step 4:

   

   Peel the onion and cut into cubes.

5. Step 5:

   

   Carrots are washed, cleaned and grated.

6. Step 6:

   

   White cabbage is cleaned from the upper dry leaves and finely chopped.

7. Step 7:

   

   Pour vegetable oil into the pan. Turn on the fire. Fry carrots and onions in preheated oil until the onion is transparent and the carrots are soft.

8. Step 8:

   

   In a saucepan with meat, after removing the bay leaf from there, we send potatoes, cook for about 5 minutes.

10. Step 9:

    

    We lower beetroot, white cabbage and roast carrots and onions into the broth. Add a couple of tablespoons of tomato paste and spices: salt and ground black pepper to taste. Cook borscht over medium heat for 25 minutes.

11. Step 10:

    

    Then turn off the fire, leave the borscht under the lid to infuse for 20-30 minutes.

12. Step 11:

    

    While the borscht is cooking, we will prepare the dough for dumplings. Pour the water heated to 36 degrees into a bowl. Add a teaspoon of sugar and dry yeast to the water. Mix it up. After five minutes, add salt, vegetable oil and sifted wheat flour. Knead elastic smooth dough.

13. Step 12:

    

    Divide the dough into small pieces, roll them into balls slightly larger than a walnut. We put the dough balls in a form greased with butter, leaving a small distance between them. Pampushki on top can be lubricated with vegetable oil if desired. Leave in a warm place while the oven heats up to 180 degrees.

14. Step 13:

    

    Bake the dumplings for about 20 minutes, until golden brown.

15. Step 14:

    

    Meanwhile, we peel the garlic cloves from the films and rub them on a fine grater. Chop fresh dill or parsley finely. Rub hot pampushki with cooked garlic and sprinkle with herbs.

16. Step 15:

    

    We serve borscht with pampushki to the table. Enjoy your meal!