I share one of the classic recipes of Ukrainian red borscht, which has been passed down in our family for several generations. The secret is that instead of the usual cabbage, sauerkraut comes here. Therefore, the taste turns out to be new and not quite ordinary.
Ingredients
- Chicken fillet - 1 piece
- Sauerkraut - 200 g
- Carrots - 2 pieces
- Beetroot - 2 pieces
- Onion - 1 piece
- Tomato paste - 2 tbsp.l.
- Potatoes - 400 g
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender and send the chopped potatoes to the boiling broth.
Arbitrarily chop the remaining vegetables, squeeze the cabbage.
Fry the beets, add a little broth and simmer on low heat under the lid for 7 minutes.
Separately fry the carrots in a bowl. Add the tomato and cabbage, stir and simmer for 7 minutes under the lid.
When the potatoes are cooked, send both roasts and spices to the borscht, and cook for another 5 minutes.
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