Borsch with pampushkas is a visiting card of Ukrainian national cuisine.

For the whole world borsch, along with lard and vareniki, is a visiting card of Ukrainian national cuisine. This generous dish, saturated with the aromas of vegetables grown in Ukrainian gardens, has an exquisite taste. Borsch refers to meat and vegetable first courses and is prepared from twenty different products. One ingredient of borscht is always required - it is beet.

Ukrainian borsch with pampushkas with a polished garlic sauce is known and loved all over the world, but, according to many, it's really good to cook it only in Ukraine. The process of borscht cooking is quite long, so at the same time you can have time to cook pampushki and serve them in a hot form to a fresh borsch. Borsch with pampushkas or without them is a very high-calorie dish. It is not dietary, but, thanks to a large number of used vegetables, it is very useful. To cook borsch, you need to cook meat broth. It can be prepared from various kinds of meat, the main thing is that the meat should be of high quality. Borsch with pampushkas usually cook on broth, cooked on lean pork or young beef on the bone. Meat consumption for three liters of water is about 400 grams. Approximate time of broth cooking is two hours. To make it tasty and clear, do not forget to remove the foam and add the whole peeled bulb for twenty minutes before the end of cooking, which should be discarded.

While broth is being prepared, it is necessary to prepare vegetables separately. Three liters of broth will be needed: beets -350 g, cabbage - 400 g, carrots -150 g, potatoes - 300 g, onions -150 g, fresh tomatoes - 300 grams. Beet, cut with straw, it is necessary to put in a saucepan, add a small amount of sunflower oil and a spoonful of vinegar, then add freshly squeezed tomato juice, which can be replaced with tomato paste, and put the beet out until ready. Borsch with pampushkami, cooked with tomato paste, will have a more intense taste. Cut the onions and carrots should be fried in sunflower oil separately from the beets.

To borsch with dumplings was the right consistency, you need to prepare a flour filling. To do this, a tablespoon of flour must be fried in a small amount of sunflower oil and diluted with broth.

Next, in the finished broth, you must put the diced potatoes, then chopped cabbage and boil for about a quarter of an hour. Only after that, stewed beets, fried onions and carrots, bell peppers, bay leaf, flour filling, finally add salt to taste and cook for about fifteen minutes.

Ukrainian borsch with pampushkami means cooking pampushkas from yeast dough. To do this, you can buy a ready-made yeast dough, but it's certainly tastier to cook the dough on your own. To do this, in a glass of warm milk, you need to dilute 10 grams of yeast and add a tablespoon of sugar to improve the fermentation process. When the opara starts to bubble, knead the dough from 300 grams of flour, adding half a teaspoon of salt. When the dough is suitable, you can start to form dumplings and spread them on a greased baking sheet. After they come up on the baking sheet, you need to grease them with whipped yolk and bake in the oven at a temperature of 180 ° C.

When borsch is cooked, they must be poured with garlic sauce. The sauce is prepared very simply, just need to squeeze the garlic with a scabbard into a small amount of kvass, add a spoonful of sunflower oil and salt. The mixture should be whipped and poured over ready-made pampushki.

Borsch Ukrainian with pampushkami is served to the table with sour cream. And, since any borsch is a creative dish, then at its preparation any improvisation with addition of greens and seasonings is possible.