In warm water (40-60 0 C) dilute the yeast with sugar and leave for a couple of minutes so that the yeast begins to “work”. During this time, you can sift the wheat flour. This way, you will enrich the flour with oxygen, and the donuts will turn out fluffy and tender.
Then add salt and vegetable oil. Mix well.
Combine sifted wheat flour with liquid ingredients.
Knead a soft and elastic dough that easily comes off your hands.
Divide the resulting dough into 10-12 balls.
Grease the baking dish with vegetable or butter. Place the dough balls into the pan, leaving a small space between them; they will expand during baking. Place the mold with the blanks in an oven preheated to 180 0 C. Bake until golden brown, about 15 minutes.
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While the donuts are baking, prepare the garlic dressing. To do this, peel and rinse the garlic cloves, cut into slices. Transfer to a mortar and add salt, chop the garlic, then grind, add vegetable oil and cold water. Combine the chopped dill with the garlic mass and mix thoroughly. Tip: you can also pass the garlic through a press, then grind it with vegetable oil and water. But there is an opinion that when crushed in a mortar, garlic retains all its “juices.”
Remove the finished donuts from the oven and while hot, pour (or brush with) garlic dressing.
Serve the donuts with the borscht while they are still warm. Amazing taste guaranteed. Bon appetit!
Hello to all my blog readers and subscribers! As promised, I am publishing an article about donuts. And of course, I’m sharing another recipe for rich, tasty, real red Ukrainian borscht with meat and lard.
The article will be short, but very exciting and informative. By the way, how do you prepare this soup? Do you have your own secrets for this dish? Write comments, if possible, share with everyone 😮
Ukrainian borscht with pampushki - the most delicious classic recipe
The most delicious option that you can easily prepare at home quickly and easily. And most importantly it is accessible. By following these step-by-step steps, you will easily learn how to properly prepare, how to cook, so that it is beautiful.
We will need:
- pork or beef, or chicken - 500 g
- potatoes - 2 pcs.
- beets - 200 g
- carrots - 150 g
- vinegar - 0.5 tsp
- cabbage - 100 g
- onion - 1 pc.
- garlic - 2 cloves
- tomato paste - 2 tbsp
- lard - 50 g
- lard -30 g
- pepper and salt to taste
- bay leaf, parsley and dill to taste
Cooking method:
1. Cut any meat (beef or pork) that you have in your house into cubes and separate from the bone. Boil meat broth from meat and bones. At the very end of cooking, remove the bone and leave the pieces. Usually the meat is cooked for 1.5 hours. At the end of cooking, throw in the onion, of course, remove the skin from it in advance. More fragrant is the burgundy onion.
2. Chop the beets finely with a knife into these bars, you can grate them or put them through a food processor, whichever you prefer. Stew the beets in a frying pan, add a little vegetable oil and water. At the very end of frying, sprinkle it with vinegar essence to fix the bright burgundy color.
Important! Simmer over low heat.
Finely chop the carrots and onions. It is best to grate the carrots on a coarse grater and chop the onion into cubes. Fry the vegetables in another frying pan with refined vegetable oil. Once the onions and carrots become soft, add finely chopped pieces of lard, stir and simmer for another 5 minutes. Next, remove the pan from the stove. And add this roast to the soup.
3. Cut the potatoes into even cubes and throw them into the boiling broth to cook.
4. After beets, scarlet purple color. Beauty!!!
5. Chop fresh white cabbage and add it to the pan after the beets.
6. Add tomato paste or homemade ketchup. Stir.
7. Squeeze a clove of garlic using a garlic press, this will add flavor to the soup.
Important! You need to add the laurel at the very end of cooking, about 1 minute before turning it off, so that this leaf does not give off some bitterness.
Serve the soup with pampushki or you can add dumplings to this dish. Find the recipe for these soft lumps below in this post.
9. Salt and pepper. Well, bon appetit! Season the borscht with sour cream in a plate.
If you are a fan of watching and listening, then this video from YouTube will help you:
Real Ukrainian borscht in a slow cooker
With this miracle helper, your first dish will turn out just like in the oven, it’s worth a try, it’s very tasty! Which mode should I choose? Read the instructions and find out everything, I’m happy to share the information with you. 🙂
We will need:
- chicken fillet – 600 g
- carrots - 1-2 pcs.
- fresh cabbage - 600 g
- beets - 1 pc.
- potatoes - 4-6 pcs.
- onion - 1 pc.
- sweet pepper - 1 pc.
- tomato paste - 2-3 tbsp
- vegetable oil and herbs
- salt and pepper to taste
Cooking method:
1. Peel the vegetables, grate the carrots on a coarse grater, and chop the onion into cubes.
3. As soon as the onion becomes soft, add carrots to it. I forgot to say that you need to fry in vegetable oil, but you probably guessed it yourself.
4. Wash sweet bell peppers under running water. Remove the core and seeds. Using a kitchen knife, cut into long slices.
5. Add it to vegetables.
6. Chop all your favorite greens.
7. Chop the beets into bars as shown in the picture.
8. Add greens to the vegetable mixture as well.
9. Well, then the beets and tomato paste. Mix everything and simmer for a while.
10. The chicken meat will also need to be lightly fried; to do this, first cut it into pieces.
11. Add to vegetables, stir. The meat is placed in the bowl at about 18 minutes.
12. Then turn off the “Frying” mode and fill the dish with water.
13. As the water boils, add the cabbage, which will first need to be washed and chopped.
14. This is what it looks like.
15. Now it’s time for the potatoes, cut them into cubes.
16. And add to the cup, add salt.
17. Turn on the “Soup” mode and cook for 1 hour; for some, the cooking time may be 2 hours, depending on the model of this multi-miracle.
The borscht in the slow cooker is ready, ask for it to be served. Delicious stories!
Garlic dumplings in 20 minutes in a frying pan
You're probably wondering how to prepare these? So, pampushki in a frying pan with garlic are fragrant and delicious buns that will disappear from your table in a moment. And this description will help you do everything correctly and correctly, bake them in the oven and treat your loved ones to your loved ones.
We will need:
Dough
- water - 0.5 tbsp.
- sugar - 1 tsp
- vegetable oil - 1 tbsp
- dry yeast - 5 g (half a sachet)
- flour - 1.5 tbsp.
- garlic - 2 heads
Refueling:
- garlic - 2 cloves
- salt - 0.5 tsp
- vegetable oil - 1 tsp
- water - 30 ml
- dill to taste
Cooking method:
1. Take a clean bowl and pour the yeast into it. Pour warm water and add salt. Move the bowl aside for 5 minutes. After the time has passed, stir the yeast; it should have formed a cap. Add vegetable oil, sugar, and then sifted flour. Knead the dough, it should be soft and elastic.
2. Tear pieces from the dough and turn them into small lumps. Move aside and let it sit for a while, if you have time, about 40 minutes.
Important! Cover the pampukhs with paper napkins to prevent them from drying out on top!
3. Prepare garlic sauce: grind peeled garlic, oil, water with a mortar in a bowl, and then add finely chopped dill and remember too. What a wonderful smell!
4. Bake the donuts in a preheated oven at 180 degrees until a shiny brown crust. Then brush them with garlic sauce. Serve them with soup. Bon appetit!
Beetroot delicacies on kefir with garlic in the oven
There is another option, you will get very unusual tasty and bright burgundy koloboks. And the whole point is that we will use beets. This species also does not contain eggs. And the pampukhs are fried in a frying pan, quickly and easily!
We will need:
- Beetroot (boiled) – 150 g
- Garlic – 1 clove
- Sour cream (or full-fat kefir) – 50 ml
- Sugar - 1 tbsp.
- Sunflower oil – 50 ml
- Salt – 1 tsp.
- Dry yeast – 0.5 tsp
- Flour – 3000 g
Cooking method:
1. Make a dough. To do this, dissolve the yeast in warm kefir or sour cream. Add sugar and salt and 1 tbsp. l flour. Stir and let stand for a while.
2. Finely chop the garlic into a bowl and pour vegetable oil over it. Can be passed through a press. This solution should stand and infuse.
3. Grind the boiled beets in a blender.
4. Add chopped beets to the prepared dough and mix. This is this beautiful color!
5. Add sifted flour. Knead the dough with a spoon; as soon as it becomes inconvenient to knead, transfer it to the table. And knead it well there.
6. Once the dough is ready, transfer it from the counter to a bowl and let it rise (resting time is 40 minutes). This is how it turned out. Form little balls out of it, dip them in garlic dressing and place them in a frying pan lined with special paper, or simply grease the frying pan with oil.
6. Cover the pampukhs with a napkin and let them rise in the pan one more time. Afterwards, bake in a preheated oven at 180 degrees for about 30 minutes.
7. After you take these beauties out of the oven, you will need to brush them with garlic sauce again. That's it, they are ready, serve them with fresh soup. Bon appetit!
Recipe for dumplings for soup
Dumplings can be made to go with any soup you like most.
We will need:
- egg - 1 pc.
- water - 3 tbsp
- flour - 0.5 tbsp.
- salt to taste
Cooking method:
1. Combine water with egg and salt. Mix with a whisk. Add some salt.
2. Add flour and make the dough similar in consistency to pancakes.
3. Drop half a spoonful of dough into the soup, carefully removing it with your fingers.
Important! Do this procedure at the very end of cooking, not long before turning off the pan.
4. You define readiness as follows: if the dumplings float up, then they are ready. This is how beautiful and delicious it turned out!
You can prepare dumplings in another way, if you want to know how, read this article:
These are the magically aromatic dishes you can prepare; they are especially loved when it’s cold or raining outside, or there’s a terrible frost outside.
I hope my selection will be useful to you and you will bake delicious garlic dumplings to accompany your rich, fragrant borscht.
Pour warm, almost hot water into a bowl with high walls.
Add salt and sugar. The sweetness level can be adjusted depending on your preference. But for the yeast to “work” well, you need to put at least a tablespoon. Add oil. It is advisable to use refined so that the bright aroma of sunflower does not spoil the finished dish. Lightly mix the ingredients.
If you use live yeast, you can immediately add flour. Dry yeast should be allowed to sit for literally 10 minutes. Add flour in small portions, sifting and immediately kneading the dough. It is more convenient to start kneading with a spoon, and when the dough becomes thicker, we work with our hands.
The finished product for donuts should only slightly stick to your hands and be soft.
Using a brush with butter, coat the bottom and sides of the mold in which the buns will be baked. Pinch off small pieces of dough (about the size of 2 walnuts), give the buns a round shape and place them in the mold. Only after this do we turn on the oven to heat up. And while it is heating up, we place the mold on the stove, there will be heat from the oven. Until the temperature reaches 200 degrees, the donuts will have time to rise a little.
Place the pan in the oven for 20 minutes.
After taking the donuts out of the oven, prepare the dressing: pour butter or vegetable oil into a small bowl and put garlic in it, previously finely chopped with a knife or passed through a garlic press. Mix the components. Coat the slightly cooled donuts with the garlic-butter mixture.
You can sprinkle them on top with herbs, which you need to chop very finely with a knife. Have a delicious lunch and good appetite!
If you prefer to serve it the traditional way, with donuts and garlic butter, then this recipe will be a lifesaver for you. You can start preparing these donuts while the borscht is still bubbling on the stove, because baking and proofing take no more than 20 minutes. The end result is tender and fluffy donuts, the dough recipe for which, if desired, can be adapted for sweet buns.
Dumplings without yeast for borscht in 20 minutes - recipe
It is known that proofing yeast dough, as a rule, takes a lot of time, and therefore many housewives simply refuse to repeat the classic recipe for donuts and take on newfangled variations like this one. The main “lifting force” in yeast-free donuts is ordinary baking powder.
Ingredients:
- flour - 115 g;
- baking powder - 7 g;
- milk - 135 ml;
- - 25 g.
Preparation
After passing the dry ingredients through a sieve, mix them together with a whisk so that the baking powder is distributed as evenly as possible in the future dough. Pour milk into the dry mixture and add mayonnaise; the latter in our recipe is a simple replacement for butter. By combining all the ingredients together you will get a soft, slightly sticky dough, which should be divided into portions with oiled palms. Transfer the donuts into a muffin tin and leave to bake at 175 degrees for 12 minutes. The finished baked goods can be poured with a mixture of melted butter, garlic and herbs.
Dumplings with garlic for borscht without yeast
In this recipe, the buns also rise entirely due to the baking powder, but the main difference will be the addition of garlic not to the butter, which is usually used to pour over hot baked goods, but to the dough itself.
Ingredients:
- flour - 375 g;
- baking powder - 10 g;
- kefir - 235 ml;
- egg yolk - 1 pc.;
- garlic cloves - 3 pcs.
Preparation
Warm the kefir slightly or leave it at room temperature long before starting. Mix the dry ingredients together, pour in the kefir and, without stirring, proceed to the garlic paste. To prepare it, peeled garlic cloves are ground into a paste with a large pinch of salt. After adding garlic paste, knead into a soft dough and divide into desired size portions. Cover each donut with yolk and add a pinch of coarse sea salt. Leave the buns to bake at 190 degrees until browned.
Dumplings in 20 minutes - recipe
This recipe, although made with yeast, is a complete exception to the usual rules that state that it is necessary to give the dough a long time to double in size. We undertake to prove that with the correct proportions, 20 minutes is enough to prepare fluffy buns.
Ingredients:
Preparation
The cooking scheme fully complies with all standards, excluding those related to time. Mix warm water with milk and sweeten the resulting mixture slightly. Pour a standard small sachet of instant yeast onto the surface (usually it contains about 10 g). Dissolve the yeast in the warm liquid and set aside. Add garlic granules and parsley to the flour passed through a sieve. Pour the yeast solution into the flour and knead the dough. Leave the finished lump in a warm place for 5 minutes, divide into portions of your preferred size and shape in any convenient way. Place the buns on a baking sheet and preheat the oven to 170 degrees. Quick donuts for borscht are baked for no more than 15 minutes (the time is determined by their size), they are greased with melted butter while hot, and then allowed to cool slightly.
Borscht is a national dish, for which you can find hundreds of recipes. Cooks are sophisticated in their choice of ingredients, trying to present borscht beautifully and prepare delicious pampushki for lunch. The preparation time for juicy airy dumplings with garlic is only 20 minutes. At the same time, you can prepare borscht and pampushki, and everything will be ready by lunchtime!
In order not to spend a lot of time on baking, but to pay more attention to the richness of the first course, we offer you an easy, proven recipe for donuts. If you follow the recipe, the donuts will turn out quite appetizing and will perfectly complement the taste of homemade borscht.
Ingredients needed for cooking:
- 1 glass of warm water;
- 1 tablespoon sugar;
- 3 tablespoons sunflower oil;
- a pinch of salt (to taste);
- 1 packet of dry yeast;
- 3 cups premium flour.
Life hack: how to quickly prepare donuts
For the dough, you need to mix water, butter, sugar, salt, yeast and flour (the quantities are indicated in the list of ingredients). You should initially knead the dough for donuts using a spoon, and then knead thoroughly with your hands. The dough is of medium viscosity and should not spread under any circumstances. After that, put it in a warm place for 20 minutes. If necessary, you can add a little more flour. Make a roll of dough and cut into equal sized pieces.
Pre-grease a baking tray or baking dish with vegetable oil. The donuts can be given any shape, but the best option is the size of a small apple. Place the balls at a distance of 0.5 - 1 centimeter. Preheat the oven to 170-200 degrees. The preparation time for donuts is 20-30 minutes, it depends on the power of the oven.
To make it more presentable, you can grease the donuts with a solution of sugar and water. The result is a beautiful crust that makes the dish even more appetizing. Garlic sauce is also very easy to make: mix 3-4 cloves of garlic with spices (to taste) and add a little water. Lubricate the donuts with sauce when ready. Enjoy the exquisite taste of baked goods that goes well with rich borscht!
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