Hot beetroot with donuts

Category: First meal

Kitchen: ukrainian

Ingredients
a piece of pork on the bone	750 gr.
beets (boil or bake in the oven), peel and cut into pieces	500 gr.
medium onions (cut one into pieces)	2
garlic (press)	4-5 teeth
vegetable oil	4-5 st. l.
tomato paste	3 tbsp. l.
red bell pepper (cut into chunks)	200 gr.
lemon dressing or juice of 1.5 lemon	50 ml
Red beans	200 gr.
medium-sized potatoes (peeled and cut into slices)	5-6 pcs.
salt. peppercorns. ground black pepper. celery. dill. parsley. Bay leaf
for donuts:
sour cream 18%	200 gr.
warm water	100 ml.
dry yeast	1 tsp
sugar	1 tsp with a slide
salt	1 tsp not complete
vegetable oil	30 ml
flour - the dough should be very soft and not stick to your hands (we have different flours, so be guided by your flour!)	approximately 500 g
egg	1
yolk + a few drops of ice water for lubrication
for garlic sauce:
head of garlic, peel and grate on a carrot grater
vegetable oil (preferably aromatic)	50 ml
water	100 ml.
parsley	1 tbsp. l.
salt, black pepper from the mill to taste

Cooking method

She cooked the beetroot and donuts herself, but with great love for her loved ones, for you, dear one-site residents, and, of course, for the wonderful and unique - UKRAINIAN CUISINE!
Beetroot:
Boil the broth by adding the peeled whole onion and 4-5 cloves of garlic.
In parallel with the broth, we set to cook in a separate saucepan, the beans that were previously soaked overnight, keeping the water in which it was cooked.
Wash the beets well and wrap them in foil without peeling, bake in the oven until tender and peel (I do this under running cold running water, then grate on a coarse grater.
Remove the onion and garlic from the broth, put the meat and cut into pieces.
Add the chopped potatoes, after 10 minutes, the beans along with the broth in which it was cooked and the pieces of meat, cook for another 10 minutes.
Heat oil in a saucepan and simmer onion, garlic and red pepper in it.
after 3-4 minutes. add tomato paste and simmer for another 5 minutes.
then add grated beets, lemon juice and simmer for 10-15 minutes, this will be a dressing for the beetroot.
Then add dressing to the broth, it should not boil, but simmer, add all the spices, add greens 2 minutes before the end of cooking, and after removing the bay leaf from the fire, let it infuse. (Do not cover the hot beetroot with a lid, it will lose your color !!!)
Pampushki:
Dilute the sour cream with warm water, add oil and heat to 30 ° C.
Add yeast, egg, sugar, salt and mix well, gradually adding flour to knead soft and not sticky dough. Grease a bowl with butter, place the dough in it and cover the bowl with cling film or place in a bag. Put in a warm place for 40 minutes.
Knead the matched dough.
Divide into 20 pieces and shape the donuts.
Place the donuts on a baking sheet lined with baking paper.
Leave to proof for 15-20 minutes in a warm place.
Then brush with yolk and bake at 190 ° C for 25 minutes until golden brown.
Cover the finished donuts with a towel and let them rest, cover with garlic sauce
Sauce:
Mix all the ingredients and let the sauce sit for 20-30 minutes.