|3.||Black pepper Dough||taste|
|4.||Bulb onions Dough||2 PC.|
|5.||Vegetable oil Dough||2 art. l|
|6.||Dried mushrooms Dough||100 Column|
|7.||Boiling water Dough||1 art. l|
|8.||Egg yolk Dough||1 PC.|
|9.||Flour Dough||500 Column|
|12.||Vegetable oil||for frying|
|13.||Bay leaf||2 PC.|
|16.||Bulb onions||2 PC.|
|18.||Petiole celery||1 PC.|
|19.||Dried mushrooms||60 Column|
|20.||Rye bread||1 a piece|
First you need to cook beet kvass, peel the beets, leave one for borsch, grate, put in a jar with bread and pour warm water, cover with gauze and leave for several days in a warm place.
In 5 liters. put carrots, one onion, bay leaf and cook until ready, we should get a fragrant vegetable broth. Strain the broth.
Boil dried mushrooms until tender.
Mix the vegetable broth with beet kvass. Grate boiled carrots, chop the onion, grate the remaining beets and fry everything in vegetable oil for about 10 minutes, add sugar.
Bring the broth with kvass to a boil and add vegetables, cook for 5 minutes, then add the garlic passed through the press. Salt and pepper to taste.
For the ears, boil the mushrooms, pass through a meat grinder and fry in vegetable oil with chopped onions, season to taste.
Knead the dough by mixing flour, yolk and boiling water. Roll out the dough, cut out the squares and put the filling in the middle. Make the ears blind by the edges. Boil in salted water until tender, about 5-10 minutes after boiling.
Serve borsch with ears, sour cream and chopped herbs.