Borscht with Meat and Pampushka

Borscht with meat and donuts in this recipe is based on a 5 liter saucepan. First, you need to prepare the meat broth. Meat for borscht is taken with a small bone and soaked in cold water for 2 hours. This is done to ensure that all the blood has come down and to preserve the protein. After the meat is soaked for the prescribed time in water, you can cook the broth. The broth is simmered until the meat pulls away from the bone. Remove the meat and strain the broth.

Peel potatoes, wash. Boil half of the potatoes whole in the broth, and cut the other half into cubes. Melt 30 grams of bacon in a preheated pan, add chopped onion and simmer until slightly golden. Add finely chopped sweet peppers, chopped or grated beets and carrots to the onion. After the beets are well stewed, add the tomato paste and mix.

Remove whole boiled potato tubers from the broth into a frying pan and crush, adding a little meat broth. Pour chopped raw potatoes into the boiling broth, after 10 minutes add chopped cabbage. After the cabbage is cooked, add the roast with crushed potatoes. Salt, pepper, cover and cook for 10 minutes. Chop the remaining fat with 4 cloves of garlic so that the mass looks like a spread. Add lard with garlic and bay leaf to borscht, cover, remove from heat and let it brew for 15-20 minutes.

For pampushka, you don't need much time. Dissolve yeast in warm water, add sugar, flour, salt. Knead the dough and let rise. After dividing into small buns, put on a baking sheet greased with vegetable oil. Let the pampushka come up a little, and then bake at a temperature of 180°С (355°F) for 20 minutes. After the pampushka are ready, dip or brush them in the garlic dressing. Pampushka are served with borscht instead of bread.

For the garlic dressing, the garlic must be finely minced or pressed in a garlic press. Combine garlic with water, vegetable oil and mix well.