One day there were some Korean carrots left at home, and I added them to the borscht for the sake of experiment. Who would have thought that it would turn out so well. And even more piquancy and an unusual spicy aftertaste will give the dish a couple of handfuls of sauerkraut.
Ingredients
- Chicken fillet - 1 piece
- Korean carrots - 100 g
- Sauerkraut - 250 g
- Potatoes - 4 pieces
- Beetroot - 2 pieces
- Onion - 1 piece
- Tomato paste - 2 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender.
Grate the beetroot, slice the potatoes and send them to the boiling broth. Cook for 15 minutes.
Rinse and squeeze the sauerkraut.
Chop the onion and fry until golden. Add tomato paste and sauerkraut, stir and fry for another 5 minutes.
Add the Korean carrots and spices, mix again and send the roast to the broth.
Cook the borscht until tender and season at the end.
Did you like the recipe?
0 comments