Borscht with “ears” from Yaroslavsky, which is ideal for fasting

Recipe for delicious borscht with “ears”/Depositphotos

We continue to find recipes for delicious and interesting dishes for you. This time we offer to prepare borscht with “ears” from Volodymyr Yaroslavskyi.

As the chef noted, this lean borscht comes from Western Ukraine. And it was traditionally prepared for Christmas, but it will also be delicious for Lent. He shared the recipe of the dish on his Instagram.

How to cook borscht with “ears”

Prepare the beet kvass in advance:

• 3-liter jar
• 5 large beets and water.

Wash the beet, cut into a jar, pour water, for a successful result you can add a little water from sauerkraut or pickles, a pinch of salt, cover with gauze, and in a warm place in 7-9 days the kvass will be ready.

For Borscht:< /strong>

< strong>Preparing the dish

First, soak the mushrooms in water, then cook them with vegetables for half an hour. Remove the mushrooms and cool them, strain the broth.

Cook the abalone:

• Add salt to the boiling water and pour in the flour, knead the dough and let it stand for 30 minutes.
• Minced meat – fry the chopped onion in oil, add finely chopped champignons and finally chopped boiled porcini mushrooms, salt and black and fragrant pepper on taste. Divide the dough and form the products – thin dumplings.

Borscht:

• Pre-bake unpeeled beets in foil, but leave them a little raw. When it cools down, cut it into strips.
• Cut the onion and carrot into strips and fry them in oil, add beets, kvass and bring to a boil. Add the whole mixture to the mushroom broth. Next, add chopped prunes, dried oregano, salt and black pepper. Volodymyr Yaroslavskyi likes a little bit of rolled paprika.
• Kvass tastes different, so if it is very sour, add it carefully. If, on the contrary, there is not enough acid, add a few drops of lemon juice or apple cider vinegar.
• Bring to taste, bring to a boil, add boiled “ears” and serve with green onions
• Delicious!< /li>