The recipe for Poltava borscht with dumplings is made by a gypsy woman. How to cook traditional borscht with dumplings

One of the most popular recipes Ukrainian cuisine is of course borscht, because this is the kind of dish that just can't have bad taste. And the Poltava borscht with dumplings is simple cooking masterpiece, which conquered the whole world. The real Poltava borschtcooked in meat broth poultry and served with soft dumplings. It is very home-like and delicious!

Lord, darling, Koschey,
a hero chained in medals,
and genius - never eaten
such thoroughbred borscht.

Only the kind will be treated
only a friend will appreciate this dish,
and if there is a Judas among us, -
-Let him choke on borscht! ..

Steam swirls in the spirit of the groves,
salt shines, dishes clink ...
A blissful miracle is happening -
After all, I cook borscht today ...

Ingredients:

• chicken or duck (about 500-700gr.)
• 2 medium beets
• salt
• ground black pepper
• 2 tbsp. tablespoons of butter
• 4-5 st. tablespoons of tomato paste
• teaspoon of vinegar
• 1 tsp Sahara
• large onion
• small carrot
• 3-4 potatoes
• 500 gr. white cabbage
• 3 bay leaves
• 5-6 peas of black pepper
• 4-5 cloves of garlic
• 1/2 cup sour cream
• 2 tbsp. finely chopped parsley

For dumplings:

• 1 cup buckwheat or wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 7 tablespoons of sour cream or kefir, or just on an egg, without soda.

Preparation:

Rinse the bird, cover with cold water and cook until tender, removing the foam. Add whole carrots and whole onions to the broth. When the meat is cooked, remove it from the broth, cool a little and cut into pieces.

Grate the carrots and stew a little in butter. Wash, peel, cut into thin strips or coarsely grate the beets, season with salt and pepper. Add the beets to the carrots, add a little broth and simmer until soft for about 10 minutes, adding water or broth. At the end add tomato paste, sugar and vinegar, heat for another 5 minutes.

Peel the potatoes, cut into slices. Chop the cabbage into strips.

Add potatoes and cabbage to the boiling broth. After 10 minutes, browned vegetables, after another 5 minutes bay leaf.

Prepare dumplings:

From a glass of flour and kefir, knead a soft, not tough dough with all the other ingredients. Form a sausage, cut into 1 cm pieces.

Peel the garlic, crush and add to the borscht 1 minute before the end of cooking, we send all the dumplings there. We wait for all the dumplings to float up and turn off the stove. When serving, put a spoonful of sour cream in each plate and add the herbs.

Poltava borsch with dumplings delicious and satisfying.

Delicious to all of you!

There are no other recipes for borscht. Officially collected descriptions of this dish have more than seventy recipes! The most difficult is "Kiev borscht", for the preparation of only one broth, it requires three types of meat (pork, beef and lamb), and among other ingredients familiar to borscht is natural bread kvass.

But these are already delights that are feasible for eminent chefs, and in an average kitchen you can cook one of the options for hearty borscht with dumplings, which will add variety to daily menu or, very possibly, will surprise the household.

Ukrainian borscht recipe

Every Ukrainian hostess has her own correct recipe borscht with dumplings, and all of them can differ significantly not only in different regions of Ukraine, but also in two bosom gossips.

Therefore, the proposed version of this dish is just someone's "correct" recipe that has the right to exist, but in which you can safely make your own amendments, focusing on your preferences and ideas about borscht.

Cooking step by step:

Poltava borsch with dumplings

The recipe for Poltava borscht with dumplings differs from classic recipe cutting vegetables. You cannot find vegetable straws familiar to the eye in it. Everything is shredded into thin square dies or cubes. This version of borscht is prepared exclusively on poultry broth. It can be either chicken or duck.

In the cooking process, you will need the following products:

• 300 g of poultry meat (duck, chicken);
• 3500 ml of prepared purified water;
• 450 g potatoes;
• 300 g red beets;
• 150 g onions;
• 200 g carrots;
• 300 g white cabbage;
• 400 g fresh tomatoes (can be replaced with a few tablespoons of tomato paste diluted with water);
• 50 g celery root;
• 50 g parsley root;
• 50 g of bird fat;
• 5 ml vinegar or lemon juice;
• 10 g sugar;
• 160 g flour (you can take wheat or buckwheat);
• 1 chicken egg;
• 200 ml of boiling water;
• salt and black pepper to taste.

Cooking delicious borscht with dumplings in Poltava style will take about 1 hour and 20-30 minutes.

The energy value (or calorie content) of such a first course, calculated per one hundred grams, will be 68.2 kilocalories.

How to cook:

1. Cook the stock in a large saucepan. For him, pour the washed poultry meat with the prescription amount cold water and bring to a boil. Remove the foam that appears and send celery, parsley root and a whole onion (or part of it), weighing 50 g, to a saucepan and cook until tender. A couple of black peppercorns and a pinch of salt will not be superfluous here. Parsley and celery will help rid the broth of the specific aroma of duck meat;
2. The cooking time of the meat will be enough to prepare the rest of the vegetables. Cut the beets into thin circles, each of which is divided into quarters. In a frying pan in melted fat, fry the beets, add vinegar and sugar in it, simmer for a few minutes. Then add half of the total amount of tomatoes by grating or cutting into small cubes. Simmer the contents of the pan until the beets are cooked;
3. Chop the onions and carrots in the same way as the beets. Also sauté in melted fat and stew with grated tomatoes;
4. If the meat is already ready, then it must be removed from the broth along with the vegetables that were cooked with it, and potatoes cut into medium cubes should be sent to the broth. When it is half-cooked, it should be followed by cabbage, chopped into small square dice;
5. After the potatoes are completely boiled, beetroot and onion-carrot frying is placed in the pan, if necessary, add salt. For some time, let the borscht boil, then turn off the fire, cover the pan with a lid and insist still under the lid;
6. While the finished borscht is infused, it is necessary to do dumplings. Pour half of the flour with steep salted boiling water and quickly stir everything with a spoon, brewing the dough. Then add the egg and the remaining flour. Form and boil small dumplings from the resulting dough in salted water until tender;
7. The Poltava borscht is served in the following way: in each plate they put a little meat on which the broth was prepared, then pour the borscht, and then put the dumplings into it. Complement the dish with sour cream and fresh herbs... Garlic is not served with this version of borscht.

Kuban borsch with dumplings

Kuban borsch with dumplings differs from Ukrainian borscht in that it is prepared on chicken broth... The second feature of the Kuban borscht lies in the beets. For him, only light with light, almost white stripes, which in the Kuban is called borscht, is suitable. This variety does not have a sweet taste, therefore, borscht is obtained from it without the beetroot sweetness and is rather orange rather than red.

For the Kuban-style borscht with dumplings, you need to take:

• 1000-1500 g of chicken (one whole carcass);
• 4000-4500 ml of drinking water;
• 400 g potato tubers;
• 200 g of cabbage;
• 150 g bell pepper;
• 150 g carrots;
• 200 g of onions;
• 200 g of light borsch beet;
• 200 g ripe fresh tomatoes (depending on their acid, more or less may be required);
• 50 g minced bacon;
• 50 g of chicken fat;
• 20-30 g of dill;
• 150 g of fatty homemade sour cream;
• 4 chicken eggs;
• 300-400 g of wheat flour;
• salt and spices (bay leaves, hot pepper, allspice peas) to taste.

Cooking borscht, and even more so with dumplings in any of its variants (Poltava or Kuban), is quite troublesome, so you need to be prepared for the fact that the hostess will have to fuss at the stove for at least 2 hours in the kitchen.

The calorie content of ready-made borscht and dumplings on average will be 122.0 kcal / 100 g.

Sequence of work:

1. The longest process in preparing borscht will be boiling chicken carcasses, so it is the first thing to wash, dry with a towel, cut into smaller pieces, put in a saucepan, pour cold water and, after boiling, simmer until cooked. So that the meat is not bland, the broth must be salted and spices must be added to it, which should then be removed along with the finished meat;
2. While the chicken is slowly simmering on the fire, the vegetables need to be washed, if necessary, remove the peel (husk) from them and chop. Carrots, potatoes, bell pepper, cabbage and beets are chopped into strips, one half of the onion is cut into half rings, and the second is pounded in a mortar along with ground pork lard;
3. Melt the chicken fat in a deep frying pan (if it is not there, then you can replace this product with cow butter). Fry onions, carrots and beets in melted fat. When the vegetables are ready, add the coarsely grated tomatoes to them. Simmer the frying until the moisture almost completely evaporates;
4. When the meat is cooked, transfer the chicken from the pan to a bowl so that it cools slightly, and send the prepared potatoes to the broth and cook until half cooked;
5. After that, add frying, crushed lard with onions and you can start dumplings. Combine sour cream with eggs, salt and add flour to a consistency when the dough can be laid out with a spoon (as for dumplings);
6. Put dumplings in boiling borsch with a wet tablespoon and cook until tender over low heat;
7. In the meantime, remove the bones from the meat and tear it into smaller pieces with your hands. Put ready-made dumplings in a bowl of meat, having previously cut each into two parts;
8. After that, put the remaining ingredients in the borscht: cabbage, sweet bell pepper and chopped dill. Bring to a boil and remove from heat. Now borscht and dumplings can be served to the table, generously seasoning with sour cream.

Enjoy your meal!

Borscht is a dish that simply cannot have bad taste. And the Poltava borscht with dumplings is just a culinary masterpiece that has conquered the whole world. Traditionally, this dish was cooked in goose broth, which distinguishes Poltava borscht from real Ukrainian borscht, which is cooked in pork broth. But not every house has goose meat, so today such borscht is made from chicken meat.
Chicken makes a very "soft" broth, and dumplings make the borscht incredibly satisfying. Such a dish can hardly be called dietary, but its great taste will not leave anyone indifferent.

Ingredients

• two or three raw potatoes;
• carrots (80 grams);
• onion;
• raw beets (100 grams);
• head of garlic;
• white cabbage (150 grams);
• tomato paste (40 grams);
• egg and flour (for making dumplings);
• spices, salt and vegetable oil.

How to cook Poltava borsch with dumplings

The first step is to wash the chicken leg well, and then put it in a three-liter saucepan and fill it with cold water. From the listed ingredients, you need to cook the broth, constantly removing the foam from it. You can also add bay leaves to the broth. After that, the finished chicken leg must be removed from the pan and continue cooking the borscht.
Raw potatoes should be cut into long strips and sent to the boiling broth.


Then you need to finely chop one onion, and cut the carrots in half. Grate half of the carrots on a coarse grater, and cut the remaining part into thin slices.


After that, chop the garlic cloves very finely and grate the raw beets using a coarse grater.


Then you need to cut into thin slices white cabbage and send it to the pot.


Now it's time to prepare a dressing for Poltava borscht. Put beets and garlic in the pan, season them with a little oil and vinegar. Beets with garlic should be fried over low heat (3-4 minutes). After that, the contents of the pan must be sent to the pan.

Onions and carrots also need to be fried a little over low heat. The vegetables should take on a golden hue.


Then add forty grams of tomato paste to the vegetables. The entire contents of the pan must be thoroughly mixed and stewed a little. After that, the vegetables with tomato paste should be transferred to a saucepan.


Field of this you need to knead the dough for dumplings from one egg, flour and water. The consistency of the dough should resemble thick sour cream, the dough should be like pancakes. Take a teaspoon, moisten with water, scoop up some dough. After that, the dough should be sent to the boiling broth. In this way, you need to cook all the dumplings.


The chicken leg should be divided into several parts. Separate the meat from the bones and cut into small pieces. Then the meat must be sent to the pan.

• For borscht

1.5 l poultry stock

chicken, goose, duck

1 - 2 medium beets, thinly sliced

1 medium carrot, diced or thinly sliced

4 medium potatoes, diced

1 medium onion, finely diced

250 g cabbage, diced

3-4 medium tomatoes

or 2 tablespoons of tomato paste, diluted with water until creamy

1 tsp sugar

Salt

1-2 teaspoons 9% vinegar

or lemon juice

parsley, dill

ghee for frying vegetables

lard and onions for borscht dressing

• For dumplings

150 g flour

200 g water or milk

1 egg

Salt

Description

Poltava borscht is cooked in poultry broth and served with soft dumplings. It's very home-like and delicious! Try to cook!

COOKING:
Poltava borscht is traditionally cooked in poultry broth. For broth, pour chicken, duck or goose (whole or parts) with cold water and put on fire.

Before boiling, remove the foam, salt, add a few peas allspice and / or peppercorns, you can also put a whole onion, a couple of carrots, you can celery root or parsley root, in general, everything to taste and availability, and cook at a very slow boil for about 1 hour or more, depending on the type of bird ( homemade chicken, for example, requires 2-3 hours of cooking, and in this case, the roots and spices are not added immediately, but about 1 hour before the end of cooking the broth). 5-10 minutes before the end of cooking, you can put a few bay leaves in the broth. Remove the meat from the finished broth, disassemble. Strain the broth and use to prepare borscht.
Chop the vegetables you need for borscht.

Cut the beets into thin slices and drizzle immediately lemon juice or vinegar. Melt a little lard in a skillet (if there is no lard, you can take any fat, for example vegetable oil), put the chopped beets, add 2-3 chopped tomatoes, sugar and fry until the tomatoes give juice, and then pour in a little broth, cover with a lid and simmer over low heat until the beets are cooked through.

In another skillet, melt a little fat, put the chopped onion and fry until transparent for 1-2 minutes. Add chopped carrots and sauté everything together until the vegetables are just starting to fry, then add chopped tomato or tomato paste diluted with water and sauté everything together for another 2-3 minutes.

Put the chopped potatoes in the boiling broth, cook for 2-3 minutes, then add the chopped cabbage and simmer for 10-15 minutes with a very slow boil until the potatoes are half cooked.

Add the sautéed onions and carrots and, with a very slow boil, cook the borscht until almost fully cooked (until the cabbage is ready and the potatoes are fully cooked). At the very end, add beets stewed with tomatoes to the borscht, add salt, acidify if necessary, add a little more sugar, in general, even out the taste for yourself. Let the borscht boil again, and then remove from heat, cover with a lid and leave to brew for 20-30 minutes.

Season the finished borsch with crushed bacon and onions. To do this, take a piece of fresh or salted bacon (the size of your choice) and grind it in a mortar along with the onion, or grate the bacon and onion on a fine grater, or scroll it in a meat grinder. Alternatively, borscht can be seasoned with bacon at the end of cooking.

For dumplings, take about 1/3 of all the flour required for the recipe and brew with boiling water.

Stir until smooth and batter and cool until warm. Beat in an egg, add salt, remaining flour and knead a very soft dough.

Use two spoons to form a dough out of the dough and place in boiling salted water.

Form all the other dumplings in the same way. Boil the dumplings until tender (time depends on the size, on average it is 3-5 minutes).

When serving, put some disassembled meat in a plate, pour borscht, lay out dumplings, add a spoonful of good sour cream, sprinkle with chopped fresh herbs and good appetite!