Ukrainian borscht with pampushkas

Great borscht from Ukraine.

Ingredients:

300 g of beef

. 500 g of potatoes 400 g fresh cabbage 200 g fat 50 g pork fat 1 pk of lard 1 pk carrots 1 pcs petrels 1 pcs onion 4 pcs garlic cloves 5 pcs of fresh tomatoes 1 tbsp flour 1 tbsp sugar 1/2 glass cream juice from half a lemon curly parsley

/tr>

ground pepper red pepper bean leaf For pampers: 360 g of flour 80 g 20 g of sugar 30 g 30 gvegetable oil 10 g of yeast 3 pcs garlic cloves 3/4 cups of milk

Procedure:

1. Cook the meat until it is tender
2. Cut the cleaned and washed beetroot into noodles, sprinkle with salt, drizzle with lemon juice, mix everything together, put it in a casserole or deep pan, add the fat collected from the meat broth, tomato paste, sugar and simmer until semi-soft
3. Cut the cleaned and rinsed root Vegetable Recipes and onion into noodles and sauté with the fat
4. Drain the broth, cut the meat into pieces
5. Add the potatoes cut into pieces to the strained broth, bring to the boil, add the fresh cabbage cut into noodles and cook for 10 – 15 minutes, then add the passiré Vegetable Recipes, flour starter, paprika cut into noodles, spices and finish cooking
6. Thicken the finished borscht with lard, grated garlic and parsley, bring to the boil and set aside for 20 – 25 minutes
7. Serve with cream, meat and green leaf
8. 9. In warm milk, let the yeast, salt, sugar, vegetable oil and flour rise, work the dough and let it rise
10. Divide the risen dough into pieces weighing about 25 g, roll them into balls, place them on a baking tray brushed with oil, let them rise for a while and then bake at 180-
210 °C.

The garlic topping is prepared as follows.