Borsch with ears
Recipe information
Recipe Icon - Master recipes
Cooking:
2 hour
Recipe Icon - Master recipes
Servings per container:
0
Recipe Icon - Master recipes
Source:

Ingredients for - Borsch with ears

1. Salt - taste
2. Black pepper - taste
3. Beet - 2 kg
4. Vegetable oil - for frying
5. Bay leaf - 2 PC.
6. Sugar - 1 Tsp
7. Garlic - 1 clove
8. Bulb onions - 2 PC.
9. Carrot - 1 PC.
10. Petiole celery - 1 PC.
11. Dried mushrooms - 60 gram
12. Rye bread - 1 a piece
Dough
1. Salt taste
2. Black pepper taste
3. Bulb onions 2 PC.
4. Vegetable oil 2 tbsp
5. Dried mushrooms 100 gram
6. Boiling water 1 tbsp
7. Egg yolk 1 PC.
8. Flour 500 gram

How to cook deliciously - Borsch with ears

1. Stage

First you need to cook beet kvass, peel the beets, leave one for borsch, grate, put in a jar with bread and pour warm water, cover with gauze and leave for several days in a warm place.

1. Stage. Borsch with ears: First you need to cook beet kvass, peel the beets, leave one for borsch, grate, put in a jar with bread and pour warm water, cover with gauze and leave for several days in a warm place.

2. Stage

In 5 liters. put carrots, one onion, bay leaf and cook until ready, we should get a fragrant vegetable broth. Strain the broth.

1. Stage. Borsch with ears: In 5 liters. put carrots, one onion, bay leaf and cook until ready, we should get a fragrant vegetable broth. Strain the broth.

3. Stage

Boil dried mushrooms until tender.

1. Stage. Borsch with ears: Boil dried mushrooms until tender.

4. Stage

Mix the vegetable broth with beet kvass. Grate boiled carrots, chop the onion, grate the remaining beets and fry everything in vegetable oil for about 10 minutes, add sugar.

1. Stage. Borsch with ears: Mix the vegetable broth with beet kvass. Grate boiled carrots, chop the onion, grate the remaining beets and fry everything in vegetable oil for about 10 minutes, add sugar.

5. Stage

Bring the broth with kvass to a boil and add vegetables, cook for 5 minutes, then add the garlic passed through the press. Salt and pepper to taste.

1. Stage. Borsch with ears: Bring the broth with kvass to a boil and add vegetables, cook for 5 minutes, then add the garlic passed through the press. Salt and pepper to taste.

6. Stage

For the ears, boil the mushrooms, pass through a meat grinder and fry in vegetable oil with chopped onions, season to taste.

1. Stage. Borsch with ears: For the ears, boil the mushrooms, pass through a meat grinder and fry in vegetable oil with chopped onions, season to taste.

7. Stage

Knead the dough by mixing flour, yolk and boiling water. Roll out the dough, cut out the squares and put the filling in the middle. Make the ears blind by the edges. Boil in salted water until tender, about 5-10 minutes after boiling.

1. Stage. Borsch with ears: Knead the dough by mixing flour, yolk and boiling water. Roll out the dough, cut out the squares and put the filling in the middle. Make the ears blind by the edges. Boil in salted water until tender, about 5-10 minutes after boiling.

8. Stage

Serve borsch with ears, sour cream and chopped herbs.

1. Stage. Borsch with ears: Serve borsch with ears, sour cream and chopped herbs.

9. Stage

Bon Appetit!!!