If you prefer first courses with a distinct sourness, try this borscht with sauerkraut and beetroot. Despite the fact that only one ingredient is different, and externally it does not change at all – the taste will be completely different.
Ingredients
- Chicken - 300 g
- Sauerkraut - 230 g
- Potatoes - 4 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Beetroot - 2 pieces
- Tomato sauce - 200 g
- Tomatoes - 1 piece
- Garlic - 4 clove
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender, removing the foam in the process.
Grate the carrots and beets on a coarse grater, chop the onion and chop the potatoes.
Put the potatoes in the broth and cook for about 20 minutes.
Fry the onion, carrot and beetroot for 2-3 minutes on high heat. Add chopped tomatoes, tomato sauce and chopped garlic. Simmer for a couple of minutes under the lid.
Add the washed sauerkraut to the vegetables, stir, pour in a glass of broth and simmer under the lid for another 7-10 minutes.
Send the roast to the broth, season everything together, mix and boil for another 5 minutes.
