In my family it has always been customary to add Bulgarian pepper to Ukrainian borscht. After all, it fits like a native into the classic onion-carrot roast. And if you like spicy and spicy dishes, add another chili pod or two.
Ingredients
- Chicken fillet - 1 piece
- Beetroot - 1 piece
- Tomatoes - 2 pieces
- Potatoes - 4 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Cabbage - 150 g
- Sauerkraut - 150 g
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add the sliced potatoes. After 10 minutes, add fresh cabbage.
Cut all the vegetables into strips. Fry the onion, carrot and pepper until soft for 5 minutes.
Add the beets and fry the same amount more. After that, add sauerkraut, tomatoes, a little broth, spices, and simmer everything under the lid for another 7 minutes.
Send the roast to the borscht and cook together for another 5 minutes.
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