Galushki is a national and very popular Ukrainian dish that is served alone with sour cream or with soup. There are a lot of different recipes for cooking this dish, but consider with you some of them.
How to cook borsch with dumplings?
Ingredients:
- chicken - 1 kg;
- potatoes - 2 kg;
- cabbage - 1 head;
- carrots - 3 pieces;
- beets - 1,5 kg;
- bulb - 3 pieces;
- vegetable oil - 100 ml;
- lard salted - 100 g;
- sugar - 30 g;
- tomato paste - 2 tbsp. spoons;
- vinegar - to taste;
- spice.
For dumplings:
- water - 1 l;
- egg - 2 pieces;
- buckwheat flour - 500 g;
- salt.
For submission:
- sour cream - to taste;
- greenery.
Preparation
Now tell you how to prepare borsch with Ukrainian dumplings . We take a small chicken carcass, cut it into small portions, wash it, put it in a large saucepan. Then pour about 5 liters of water, add salt to taste and put on medium fire. When the soup boils, reduce the flame, remove the foam formed on the surface, throw the laurel leaf and spices to taste.
Cook the broth until the meat is ready. And by this time we are preparing vegetables. Potatoes are cleaned, washed, cut into pieces. Cabbage shred, beets, carrots and onions are cleaned and washed. We chop the beets into thin strips, carrots rub on a large grater, and chop the onion and parsley root with a knife.
Now we are preparing the roast: we add sugar beet, mix it with sugar, sprinkle with a little vinegar, put it into a frying pan, pour a little chicken broth and stew until soft.
In another frying pan we pass on vegetable oil carrots, onions and parsley root. Ready chicken broth filter, pour into a clean pan and again bring to a boil.
We shift the chicken into a separate dish and for a while we set aside. We leave the salty fat through the meat grinder. In the boiling broth throw the sliced potatoes and white cabbage shredded cabbage.
After 15 minutes, spread the vegetable roast, put the tomato paste, chopped lard, salt and black ground pepper to taste. Stir well the food and cook for no more than 5 minutes. Then turn off the fire, cover the borscht lid and leave to infuse. Now tell you how to properly cook dumplings. In a saucepan pour 1 liter of water, a little podsalivaem, bring to a boil and gently pour half a bucket of flour. Stir thoroughly so that no lumps remain, remove the pan from the fire and when the mixture cools down, break it into 2 eggs and pour out the remaining buckwheat flour. Again thoroughly mix the dough. In a large saucepan boil the salted water and spread the dough with a tablespoon, form dumplings. Minutes through 3 we throw them back to the colander, and then lay them on plates, pour borscht, season with sour cream, sprinkle with finely chopped herbs and immediately serve.
How to cook soup with dumplings?
Ingredients:
For soup:
- chicken - 500 g;
- potatoes - 4 pcs .;
- bulb - 2 pieces;
- carrots - 1 piece;
- celery root - 0.5 pcs .;
- fat pork - 50 g;
- spices, herbs.
For dumplings:
- flour - 250 g;
- egg - 1 piece;
- butter - 50 g;
- water 50 ml;
- salt.
Preparation
We offer one more recipe, how to make soup with dumplings in Poltava. We wash the chicken, fill it with cold water and put it on medium heat. Cook the meat 25-30 minutes after boiling broth. The bulb is cleaned and thrown entirely into the pan. Remove the foam from the broth.
Potatoes are cleaned and cut into small pieces. We also grind carrots and celery. Salo we cut into small pieces and fry in a pan so that all the fat is melted, and then we pass the vegetables on it.
Now go to the next stage: how to cook delicious dumplings. We sift the flour, make a deepening in it, pour in water, put soft butter, eggs and salt. Mix everything, roll the dough into a flagellum and cut the dumplings 2 cm thick. Cook the chicken out of the broth, add potatoes to it and cook for 10-15 minutes. Then we put roasted vegetables with bacon, dumplings, podsalivaem soup, poured into portions and served to the table.