For such a bright and saturated color, I add a lot of tomato to the homemade red borscht. And also – sauerkraut, which gives the dish a more original taste. And if it turns out sour – just take a spoonful of sugar.
Ingredients
- Chicken - 300 g
- Sauerkraut - 300 g
- Potatoes - 300 g
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Mushrooms - 100 g
- Tomato sauce - 100 g
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Boil the chicken until tender.
Grate beets, carrots and onions. Fry until soft and mix with tomato sauce.
Separately finely chop and fry the mushrooms until the liquid evaporates.
Rinse and squeeze the sauerkraut.
Add potatoes to the boiling broth and cook until half cooked.
Add the roast, mushrooms and cabbage, and cook for another 10-15 minutes.
At the very end, season the borscht to taste.
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