Ukrainian borscht with ears
Composition / ingredients
15
servings:
Step-by-step cooking
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Pour cold water over the beef marrow bone. Let the water boil. Then drain the water, rinse the bone, pour fresh water. After boiling, remove the fire to the smallest. Cook the broth for 3 hours.
Next, add beef, whole onions and peeled carrots and cook the broth over low heat for another 2 and a half hours.
Remove the fat from the broth, put it in a frying pan.
On this fat, put out the beets, cut into strips. Add vinegar, sugar and tomato paste to the beetroot.
In another frying pan, fry the chopped onion and carrot in butter, cut into strips.
Cut the bell pepper into small cubes and add to the carrots and onions.
Chop tomatoes, add to overcooking. Simmer until the liquid evaporates.
Add diced potatoes to the broth. After 5 minutes, add the chopped cabbage.
15 minutes after laying the cabbage, add stewed beetroot and tomato roasting to the broth. Cook for another 10-15 minutes.
Add finely chopped boiled beef.
Then add spices. Cook for 5 minutes.
Grind garlic with parsley and season borscht. Add salt.
After 2 minutes, turn off the stove and leave the borscht under the lid to infuse.
Cook buckwheat porridge of medium density from buckwheat groats and mix it with finely chopped passioned onions.
Knead the dough from flour, water, eggs and salt and, having rolled it thinly, cut it into lozenges about 8x5 cm in size. Grease the edges of the dough with egg, then put the minced porridge with onions in the middle and connect the edges.
Put the ears on a greased frying pan, sprinkle with oil and bake in a frying pan.
When serving, put ears, sour cream and dill in a plate with borscht.
Next, add beef, whole onions and peeled carrots and cook the broth over low heat for another 2 and a half hours.
Remove the fat from the broth, put it in a frying pan.
On this fat, put out the beets, cut into strips. Add vinegar, sugar and tomato paste to the beetroot.
In another frying pan, fry the chopped onion and carrot in butter, cut into strips.
Cut the bell pepper into small cubes and add to the carrots and onions.
Chop tomatoes, add to overcooking. Simmer until the liquid evaporates.
Add diced potatoes to the broth. After 5 minutes, add the chopped cabbage.
15 minutes after laying the cabbage, add stewed beetroot and tomato roasting to the broth. Cook for another 10-15 minutes.
Add finely chopped boiled beef.
Then add spices. Cook for 5 minutes.
Grind garlic with parsley and season borscht. Add salt.
After 2 minutes, turn off the stove and leave the borscht under the lid to infuse.
Cook buckwheat porridge of medium density from buckwheat groats and mix it with finely chopped passioned onions.
Knead the dough from flour, water, eggs and salt and, having rolled it thinly, cut it into lozenges about 8x5 cm in size. Grease the edges of the dough with egg, then put the minced porridge with onions in the middle and connect the edges.
Put the ears on a greased frying pan, sprinkle with oil and bake in a frying pan.
When serving, put ears, sour cream and dill in a plate with borscht.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sour cream of 30 % fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine Vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
