Borscht with galushka

1 . Stage

The first thing we put to boil the broth. We put pork, chicken, 1 carrot, 1 onion, laurel and pepper. Cook for 1.5 hours, do not forget to remove the noise.

2 . Stage

While the broth is boiling, let's do the jaggery and galushka. Chop carrots, beets, bell peppers, parsnips, diced onions. Roast by laying in turns: onion-carrot-parsnip-pepper-beetroot, pour tomato, salt, sugar and stew until the tomato has changed color to darker.

3 . Stage

We make a galushka. Add salt and pepper to the flour, beat an egg and pour water in, knead the dough so thick that you can roll it out. Finely chop the giblets, add them to the dough, press out two cloves of garlic.

4 . Stage

We mold a galushka and give it a rest.

5 . Stage

Peel the potatoes, pour water on them. We'll put them in whole!

6 . Stage

Cut the cabbage, I have a winter cabbage, so we'll put it after the potatoes.

7 . Stage

Once the broth has boiled, remove the onion, carrots, bay, pepper and meat. Separate the meat from the bone and return it to the broth. Put the potatoes, followed 10 minutes later by the cabbage. Almost boiled, put jaggery, salt, then beans, herbs, squeeze garlic and throw the whole hot pepper, turn off!

8 . Stage

Cook the galushka in a separate pot for about 40 minutes, then transfer it to the borscht and let it infuse. There galushka soaks, and before serving cut into pieces and serve in a plate with the borscht.

9 . Stage

Our magic borscht is ready, enjoy your meal!!!