Ukrainian borscht is good because the main list of ingredients is easy to adjust and supplement. And at the same time, the result will still be predictable, recognizable and very tasty. For example, here is a borscht with Peking cabbage and cherry tomatoes.
Ingredients
- Chicken fillet - 1 piece
- Potatoes - 4 pieces
- Peking cabbage - 250 g
- Cherry tomatoes - 200 g
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add potatoes to the boiling broth and cook for 10-15 minutes.
Grate the carrots and beets, chop the onion and pepper, finely chop the cherry and chop the Peking cabbage.
Fry the onion and carrot. After 5 minutes, add the pepper. After another 5 – cherry, and simmer for a couple of minutes under the lid.
Separately fry the beets until soft.
Send the pekinka and both roasts to the broth, cook the borscht for 10 minutes, season and remove from the heat.
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