Borsch with pampushkas

Borscht is a national Ukrainian dish. Instead of regular bread, small buns are often served to him, sprinkled with garlic sauce - pampushki. How to prepare borsch with pampushkas, we now tell you.

Recipe for borsch with pampushkas

Ingredients:

For borsch:

For pampushkas:

Preparation

Consider a simple way how to make pampushki to borscht. First heat the milk. It is important that it is warm, but not hot. We brew yeast in it, add vegetable oil (20 ml), sugar, salt and about 3 tablespoons of flour. We leave until the yeast begins to bubble. After that we begin to knead the dough - in a deep bowl we pour out the remaining flour, pour out the yeast mass, mix and knead the dough with your hands. We remove it in a warm place.

Now let's start cooking borsch. Beetroot rubbed on a large grater and put it in a frying pan with vegetable oil. First, lightly fry it, and then add a ladle of broth, lemon juice and stew on small fire almost until cooked. In a separate saucepan, we set to cook the pre-soaked beans. In broth we spread the potatoes, cut by large brusochkami, after 10 minutes we add the chopped cabbage. Now we prepare the roast: put the vegetables in the following order on the frying pan with sunflower oil: chopped onions, grated carrots, crushed roots and chopped sweet peppers. After about 10 minutes, add the tomato paste and about 100 ml of broth to the frying pan. We mix everything thoroughly and blow it out for another 10 minutes. When all the vegetables are ready, put the beans in bean broth, fry, beets, add salt and pepper to taste. Cook all together for another 10 minutes.

A real Ukrainian borsch with pampushkas is cooked with bacon, added at the very end of cooking. We rub the fat on a large grater or let it through a meat grinder and mix with chopped garlic. Add to borsch and mix.

We return to the pampushkas: we approached and increased about 2 times the dough and form small balls of it. We put them on a baking sheet, oiled, and leave to go. Lubricate the top of the pampushki with beaten egg. Bake them at a temperature of 180 degrees 20-25 minutes before blushing. We prepare sauce for pampushki: garlic, passed through the press, grind with a pinch of salt, add a teaspoon of vegetable oil and water, mix. Before serving, each pampushka is dipped in the resulting mixture. Very delicious pampushki to borscht are ready.

Before serving on the borsch table, it is advisable to stand for 20 minutes under the closed lid. And then we pour it on plates, sprinkle with herbs, add sour cream and enjoy its taste together with garlic dumplings .

Recipe of garlic pampushkas for borscht in the multivark

Ingredients:

Preparation

Yeast is mixed with sugar and diluted in warm water. Leave the minutes for 10 to swell. After that, add salt, sunflower oil (2 tablespoons), stir and gradually introduce flour. We knead the dough and leave it for an hour to go. After that, we form 7-8 small balls from the dough and spread them into the bowl of the multivarka, previously lubricated with vegetable oil. Bake buns in the "Baking" mode 60 minutes on one side and 20 minutes on the other. While preparing the pampushki, cook garlic sauce: let the garlic through the press and rub it with vegetable oil, add a little chopped dill and mix.

We serve borsch with pampushkas cooked in the multivarquet to the table, watering them with sauce.