Poltava Borscht with Dumplings
Poltava-style borscht made with poultry, served with small wheat dumplings
Ingredienti
- pollo o anatra900 g
- barbabietola2 pz
- cavolo250 g
- patata3 pz
- carota1 pz
- cipolla1 pz
- concentrato di pomodoro2 cucchiaio
- farina120 g
- uovo1 pz
- acqua (per l'impasto)50 ml
- aglio3 spicchi
- panna acida100 g
- sale1 a piacere
- pepe nero1 a piacere
- foglia di alloro2 pz
- zucchero1 cucchiaino
- aceto1 cucchiaio
- olio2 cucchiaio
Istruzioni
Cover the chicken or duck with 2.5 l of water, add a bay leaf and cook until tender, 60–80 min.
Grate or julienne the beetroot and braise it with tomato paste, vinegar and sugar for 12–15 min.
Sauté the onion and carrot in oil or lard.
Add the potato to the broth, after 8 min add the cabbage, then the braised beetroot and the sautéed vegetables.
Mix flour, egg, water and salt into a soft dough; pinch off small dumplings and cook them in the borscht for 5–7 min.
Add the pieces of poultry, garlic, herbs, salt and pepper; leave to rest for 10 min before serving.
Altre ricette
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