Ingredients for - Borscht with galushka
How to cook deliciously - 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!!!
