Borscht with Nughili
⏳ Time
2 hours 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Poultry - 1 piece
- Yellow Beets - 2 pieces
- White Cabbage - 21.2 oz
- Tomatoes - 3 pieces
- Turnips - 2 pieces
- Onion - 1 head
- Parsley - 1 piece
- Chopped Green Onions - 3 tablespoons
- Wheat Flour - 2 tablespoons
- Butter - 2.8 oz
- Sour Cream - 7.1 oz
- 9% Vinegar - 2 tablespoons
- Spices - to taste
- Salt - to taste
- Unleavened dough - 14.1 oz
Step by Step guide
Step 1
Wash the chicken, place it in a deep pot, cover with cold salted water, and boil until cooked (1–1.5 hours), periodically skimming off the foam.
Step 2
Strain the finished broth.
Step 3
Prepare the nughili. For this, knead the yeast dough without pre-fermentation and let it rest.
Step 4
Then roll it into thin ropes and cut them into strips 6–7 cm long and 4–5 mm thick.
Step 5
Peel the beets, wash them, cut into small strips, and sauté until cooked in a saucepan with heated butter (40 g), vinegar, and a small amount of chicken broth.
Step 6
Wash, peel, and finely chop the carrots, parsley root, onion, and tomatoes.
Step 7
Sauté in the remaining heated butter.
Step 8
Wash the cabbage, shred it finely, and add it to the gently boiling broth.
Step 9
After 5–7 minutes, add the prepared nughili.
Step 10
At the end of cooking, add the beets, sautéed carrots, parsley, onion, tomatoes, and allspice to the borscht.
Step 11
Season with salt and pepper to taste and bring to a boil.
Step 12
When serving, place 2–3 pieces of chicken meat, sour cream, and dill in each bowl.
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