Poltava borsch with dumplings

Ingredients:

600 g Goose yl chicken

2.5 l water

400 g beet

250 g cabbage

400 g potato

100 g carrot

80 g parsley root

2 bow - head

30 g speck

40 g melted lard

4 Art. l. tomato puree

1 Art. l. sugar

2 Art. l. vinegar

4 Art. l. sour cream

pepper, salt, bay leaf to taste

Goose or chicken boil, remove from broth, cut into pieces and broth.

Beets cut into strips and fry in lard parts, add vinegar, sugar, tomato puree, a little broth and simmer until tender. Bacon and chop the remaining onion and rub with salt. In the boiling broth put diced potatoes, shredded cabbage and cook for 15 minutes, add the beets, roots, onion, bacon, spices and cook until done.

For the dumplings in 270 g of boiling water or broth to pour 3 tablespoons flour and stir, cook for 1-2 minutes. Slightly cooled, add 1 egg, 4 tablespoons of flour and knead the dough uncool. Dropping the spoon into the boiling salted water and cook until tender.

Serve the soup with slices of goose or chicken, dumplings, sour cream and chopped herbs.