Borscht with "ears"
Description
Perfect for lunch. I want to show you not only. Pour into bowls and serve.
Instructions
- 1
Step 1
1. Wash and dry the beet and pepper. Place them on a baking sheet and put in the oven. Roast the pepper at 200 degrees Celsius for about an hour, and the beet for approximately 2 hours.
- 2
Step 2
2. Pour water over the mushrooms and let them sit for about an hour. Then pour them into a saucepan, add another 2–2.5 liters of water, and place over heat. While the broth is cooking, sauté the chopped onion and grated carrot in vegetable oil. Pass the tomatoes through a meat grinder or blend them into a puree using a blender. Add to the skillet and simmer the sauté over medium heat for about 10 minutes.
- 3
Step 3
3. Let the baked vegetables cool, peel, and mash into a puree.
- 4
Step 4
4. Carefully remove the mushrooms from the broth using a slotted spoon. Add the pureed vegetables to the pot, pour in the beet kvass. Add salt and spices to taste. Simmer the borscht for about 20 minutes over low heat.
- 5
Step 5
5. Remove the finished borscht from heat and leave it covered. Now you can prepare the filling for the dumplings. Chop the mushrooms from the broth into a puree and sauté them with onions in a frying pan.
- 6
Step 6
6. Mix a stiff dough from warm water, flour, and a pinch of salt. Let it rest for about 30 minutes, then roll it out thinly and cut into small squares.
- 7
Step 7
7. Place the filling in the center of the dough piece, carefully shape it into a triangle, and seal the edges together. These are the little "ears" you'll get. Before serving the borscht, boil them in salted water for about 5 minutes.
- 8
Step 8
8. I'd like to separately show how to prepare beet kvass. Cut a small peeled beet into cubes, add a slice of rye bread, and pour water over it. Let it steep for about 5 days before using it in borscht.
- 9
Step 9
9. This is what our borscht looks like when served. Add a few dumplings to each bowl and, if desired, a spoonful of sour cream.