Ukrainian borscht without beetroot turns out not so bright and saturated, without a characteristic purple hue. But it's still borscht, and it definitely deserves attention! And you can get a beautiful color thanks to tomatoes.
Ingredients
- Chicken fillet - 1 piece
- Potatoes - 300 g
- Cabbage - 300 g
- Carrots - 2 pieces
- Onion - 1 piece
- Tomatoes - 2 pieces
- Tomato paste - 2 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Chop the cabbage, chop the potatoes, grate the carrots and chop the onion. Peel the tomatoes and finely chop them.
Boil the chicken until tender. Add potatoes and cabbage.
Immediately fry the onion and carrot for 5 minutes. Add the tomatoes and after another 3 minutes – the tomato.
Fry everything together for a couple more minutes, send it to borscht and cook until the potatoes and cabbage are ready.
At the very end, season the dish to taste.
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