20.05.2020
28
Recipe information
Cooking:
8 hour 40 min.
Complexity:
Middle
Calorie content:
3225.01
Carbohydrates:
426.17
Fats:
501.65
Squirrels:
176.25
Water:
1097.27

Ingredients

Title Value
1. Fat 50 Column
2. Salt Dumplings 1/2 Tsp
3. Water Dumplings 100 Ml
4. Chicken egg Dumplings 1 PC.
5. Buckwheat flour Dumplings 400 Column
6. Salt taste
7. Bay leaf 1 PC.
8. Tomato paste 150 Column
9. Garlic 30 Column
10. A hen 500 Column
11. White cabbage 250 Column
12. Potatoes 250 Column
13. Parsley (greens) 20 Column
14. Carrot 50 Column
15. Bulb onions 50 Column
16. Sugar 15 Column
17. Vinegar 9% 30 Column
18. Beet 250 Column

Cooking

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.