Ukrainian borsch with donuts

250 g beef with bone

150 g on cabbage and beets

50 g carrots

200 g potatoes

3 garlic cloves

1/2 bulbs

20 g fat

1 the buffet. spoon flour
what kind of flour should I choose? we'll show

10 g tomato paste

dill, root and parsley

Bay leaf, sour cream

vinegar, vegetable oil

For the dough:

160 g flour

10 g sugar

5 g in yeast and vegetable oil

1 egg, salt

Cook the meat until almost cooked. Remove, cut into 4 portions and put back into the boiling broth with julienne cabbage and potatoes. Add salt and cook on a slow fire.

Simmer the broth with vegetable oil and vinegar julienne beets. To mix with the flour and tomato paste, spices and onions and add all together with beet soup (15 minutes after the laying of the cabbage).

Cut the fat, RUB it with garlic and together with seasonings to add to the soup for 5 minutes until tender.

Knead the dough, bake 16 donuts and drench them in sauce. To prepare the sauce, RUB with salt, garlic, adding vegetable oil and a little water.

Pour into soup bowls, fill with sour cream. Sprinkle with chopped herbs. To make dumplings.