Borscht With Ricotta - IV Options

Borscht With Ricotta - V Options


Broth Ingredients:


½ pound of raw unpeeled beets
1 grated onion
1 tablespoon butter
1 teaspoon salt tea or broth
1 pinch of grated ginger
1 pinch of nutmeg
2 liters of cold water

Ricotta Balls:

½ pound of fresh ricotta
2 whole eggs
2 tablespoons full of shredded cheese
½ cup of cow's milk or cream
flour needed to give point Scrolls
1 pinch of salt


How to Prepare the broth:

Place the water has washed beets in a pressure cooker with a pinch of sugar.
Leave cooking for 1 hour on low heat
After the cooked beets, hit the blender with water


Put the beet broth in a pot, add the onion, salt, ginger, nutmeg, butter without frying, let the fire until it boils, put about 15 minutes. book
If you prefer to fry the onion in butter.

In a bowl mash the ricotta, place the eggs, cheese, salt, milk and flour until Gradually point to curl.
To find the point, get some pasta press stand firm in the hand that's the point of rolling.

Make very small balls the size of a quail egg, or even lower.

Place the balls to cook for 10 minutes.

Serve piping hot, deep dish in a shallow dish with trimmer

Note;

Can substitute beet put tomatoes, carrots or spinach.

You can cook with ricotta ball of lean meat or broth

Stewed chicken without skin and fat, meat or tablet