Borsch Poltava (2)

Ingredients:

100-150 g goose or chicken

700 g broth

1 pcs. potato

40 g Cabbage

120 g beet

40 g onion

30 g carrot

20 g parsley root

10 g pork fat

15 g speck

80 g beet kvass or diluted citric acid broth

30 g tomato paste

20 g sour cream

sugar, salt, spices, dill

60 g wheat flour
some flour to choose? we'll show

1/2 pcs. egg

90 g water or broth

Poultry cook, cut into pieces, broth.

Dice potatoes, cabbage - checkers, beets, onions, roots - julienne. Simmer until cooked beet kvass. Carrots, onions, saut on fat roots with the addition of tomato.

In the boiling broth to put the potatoes and cabbage. After 10-15 minutes, enter beets, spasserovat roots, crushed dill fat, sugar, salt, spices. Before serving soup should infuse for 15-20 minutes.

For the dumplings into boiling water, pour 2 dried flour and warm, stirring; remove from heat, cool. Add the remaining flour, eggs, salt and knead the dough uncool. Roll out to a thickness of 4-5 mm, cut squares and boil them in salted water.

When serving in a bowl put the dumplings, poultry pieces, pour soup, season with sour cream, sprinkle with chopped herbs.