Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Ukrainian borsch with pampushkas

Ukrainian borsch with pampushkas

Ukrainian borsch with pampushkas
Beef 600 g, 1 beet, 1 carrot, 1 onion, 4 potatoes medium, 200 g of cabbage, 1 tbs. tomato paste, 1 tsp. sugar, 1 tsp. vinegar, 20 g of bacon, 1 tsp. flour; For pampushkas: 1 cup flour, ½ cup water, 1 tsp. sugar, 10 g of yeast, 1 tsp. vegetable oils, egg for lubricants.

Cook the meat with bone and meat broth boil in 2 liters of water, tastier beef. Prepare the vegetables: Cut the beets into strips, sliced potatoes, carrots and onions finely shredded cabbage.
Beetroot stew with vinegar, so as not to lose color, oil, tomato paste and sugar.
Carrots and onions fry in fat with the addition of flour. In the boiling broth, first put the cabbage, then potatoes, and cook for about 15 minutes. Then put the fry carrots and onions and braised beets. Cook until done. Before the end of cooking, add pounded garlic and herbs.

For pampushkas cook yeast dough, make him small balls weighing 30 g and bake. When serving pour the garlic sauce.

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