Cooking description:
You can use any other meat instead of chicken. Bone-in beef or pork is great. Also, many housewives make borscht from ribs, although then it turns out to be more fatty and high-calorie. To learn how to cook Poltava borsch with dumplings, read this recipe.
Purpose: For lunch
Main Ingredient: Poultry / Chicken / Flour
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
Ingredients:
- Chicken - 300 Grams
- Carrots - 1 Piece
- Onion - 1 Piece
- Potatoes - 3 Pieces
- White cabbage - 300 Grams
- Tomato paste - 1 tbsp. the spoon
- Water - 1.5 Liters
- Chicken egg - 1 Piece
- Wheat flour - 100 grams (premium grade)
- Sweet red pepper - 120 Grams
- Vegetable oil, salt, herbs - To taste
Servings: 8
How to cook "Poltava borsch with dumplings"
Peel the onions and carrots. Wash the vegetables along with the peppers. Grate the carrots, cut the onion into cubes and the bell peppers into strips.
Wash the chicken fillet, dry it and peel off unnecessary films and fat. Cut the fillets into random sized portions.
Peel the potatoes and rinse with plenty of water. Then cut it into small cubes or cubes.
Pour a couple of tablespoons of vegetable oil into the multicooker bowl, fry the vegetables in it. Then add chicken and tomato paste to them. Fry again.
Pour the contents of the multicooker bowl with water, add salt, pepper, bay leaf to it. Bring to a boil and place potatoes in it. Then finely chop the cabbage, add it to the rest of the ingredients and cook on the Soup mode for 50 minutes.
Now you need to prepare dumplings dough. To do this, sift flour, beat eggs into it, add a pinch of salt and knead a pliable dough.
Form small dumplings from the dough. Then boil the water in a separate saucepan. Boil dumplings in it until cooked.
Pour the prepared borscht into plates, season with garlic, herbs and sour cream as desired. Add dumplings and serve.