I cook Ukrainian borscht in bread, I add cherry borscht or prunes to my mood.

Better Ukrainian wrestler can only be Ukrainian borscht in bread! I prepare it according to the recipe of the winner of the TV show “MasterChef-5”, the author of books about food and culinary expert Evgeny Klopotenko. So hearty and strider You can easily eat with a plate and eat with a lid!

Today's edition. "Site" share instructions bread-making from Yevgeny Klopotenko. All the details of cooking!



Borscht in Bread Ingredients

• 300g pork ribs
• 1 beet
• 1 carrot
• 2 bulbs
• 4 potatoes
• 150g cabbage
• 150g eggplant
• 3 teeth. Garlic
• 150g beans
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 2 bay leaves
• 3 dried pears
• 3 liters of water
• salt, pepper to taste

Preparation

1. Soak the beans in cold water for 60 minutes. Peel the carrots, eggplant and onions. Sod the carrots on a large grater. Cut the onions in little cubes. Eggplant also cut into small cubes.
   
   
   
   
2. Bake the beets in the oven, then cool, clean and cut with straw. On a frying pan with vegetable oil, roast the onions with carrots for 2-3 minutes, then add eggplant and beets, roast for another 2 minutes. Add tomato paste, sugar. Stir the carcasses for a few more minutes.
   
   
   
   
3. Pork ribs with spices (bay leaf, cloves of garlic, salt and pepper) bake in a preheated to 180 degrees oven for 20-25 minutes. Cut the baked ribs into pieces.
   
   
   
   
4. Peel the potatoes and cut into medium cubes. Pour water into the pan, add ribs, dried pears and bring to a boil. Cook broth on a small heat for 5-7 minutes. Add the vegetable roast and cook for another 5 minutes.
   
   
   
   
5. Slice the cabbage and pour it into the borscht as well. Cook for 15 minutes until the cabbage is ready. At the end of cooking, add salt and pepper to taste and crushed garlic (2 cloves).
   
   
   
   
6. While the soup is infused, prepare the bread plates. Take a loaf of Borodino bread (or any other), cut off the top and remove the pulp. Dry the bread plate in the oven for a few minutes. Pour the hot borscht into the completely cooled bread. Serve. borschtgarlic and fresh greens. Bon appetit!
   
   
   
   
   
   

I also propose to learn how to prepare the national dish of Polish cuisine - a thick soup of beef scars in bread. Exquisite taste at a pleasant price!



I warn you, borscht in bread is addictive: try once and cook constantly! Under the mood add cherry borscht or prunes, comes out deliciouslyI highly recommend it.