Adding tomatoes to borscht or limiting yourself to tomato paste is a matter of personal preferences of each hostess. In my opinion, both options are good in their own way. So I suggest experimenting and trying!
Ingredients
- Chicken - 600 g
- Potatoes - 4 pieces
- Young cabbage - 1 head
- Carrots - 2 pieces
- Onion - 1 piece
- Tomatoes - 2 pieces
- Beetroot - 1 piece
- Garlic - 1 clove
- Spices and seasonings - 1 tsp.
- Apple cider vinegar - 1 tsp.
Step-by-step cooking recipe
Coarsely chop the chicken, cover with water and boil until tender.
Chop cabbage, dice potatoes, chop onions and grate beets with carrots on a grater. Cut the tomatoes into slices.
Lightly fry the beetroot and pour 2 cups of broth into it. Add vinegar and simmer for 15-20 minutes.
Put potatoes in a pot with boiling broth, and after 5 minutes cabbage.
Separately fry the onion and carrot until soft.
Put the beetroot, roast and tomatoes in a saucepan, season and cook until the vegetables are ready.
Season the borscht with crushed garlic.
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