|2.||Salt Dumplings||1/2 Tsp|
|3.||Water Dumplings||100 Ml|
|4.||Chicken egg Dumplings||1 PC.|
|5.||Buckwheat flour Dumplings||400 Column|
|7.||Bay leaf||1 PC.|
|8.||Tomato paste||150 Column|
|10.||A hen||500 Column|
|11.||White cabbage||250 Column|
|13.||Parsley (greens)||20 Column|
|15.||Bulb onions||50 Column|
|17.||Vinegar 9%||30 Column|
1 . Stage
Boil chicken until cooked in 5 l. water.
2 . Stage
Grate the beets and put stewed in a pan, add vinegar, sugar and a little broth.
3 . Stage
Chop the onion, grate the carrots and fry in vegetable oil until soft, add chopped parsley. Then add the tomato paste and cook for a few more minutes.
4 . Stage
Strain the broth and put in it peeled and chopped potatoes, chopped cabbage and cook until half-ready vegetables.
5 . Stage
Then add onions with carrots and beets, chopped lard, salt to taste and cook until the potatoes are ready.
6 . Stage
For dumplings, beat the egg and mix with water and salt, add a little flour while mixing well. Roll out the finished dough and cut into small pieces, boil in salted water until tender.
7 . Stage
Serve borsch with boiled chicken, dumplings, sour cream and herbs.