Ukrainian borsch with donuts

1 . Stage

For cooking borsch we need 5 liters. water. Boil the meat until cooked, take any meat. Strain the broth.

2 . Stage

Cut the beets into strips, put in a pan, add vinegar, sugar, fat, a little broth, salt and simmer over low heat until cooked. Then add the grated carrots, parsley and stew for another 10 minutes, then add the tomato paste and cook for another 5 minutes.

3 . Stage

Add chopped potatoes and chopped cabbage to the broth, cook for 15 minutes, then add beets with tomato and carrots, chopped raw onions, bay leaf.

4 . Stage

Fry the flour in a dry pan, then dilute with broth and add to the pan. Cook for 5 minutes.

5 . Stage

Chop the fat and grind with the garlic and chopped herbs, passed through the press, or just pass everything through a meat grinder, add to the borsch, add salt and pepper if necessary. Boil another 10-15 minutes and the borsch is ready.

6 . Stage

Pampushki Dissolve yeast, sugar and salt in warm water. Add half the flour and knead the dough. Let it come up, then add vegetable oil and the rest of the flour, let it go again.

7 . Stage

Make small balls from the finished dough, put them in a saucepan and bake at 180 degrees until golden brown, about 30-40 minutes.

8 . Stage

Garlic dressing Rub the garlic with salt, add chopped herbs, vegetable oil and boiled warm water. Mix everything well and pour the filling on still hot donuts.

9 . Stage

Before serving, put sliced pieces of cooked meat, sour cream and chopped greens into a borsch, serve with donuts.