|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|
Boil chicken until cooked in 5 l. water.
Grate the beets and put stewed in a pan, add vinegar, sugar and a little broth.
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.
Strain the broth and put in it peeled and chopped potatoes, chopped cabbage and cook until half-ready vegetables.
Then add onions with carrots and beets, chopped lard, salt to taste and cook until the potatoes are ready.
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.
Serve borsch with boiled chicken, dumplings, sour cream and herbs.