Beetroot gives a beautiful purple hue to borscht. But what if she wasn't at hand? Or do you just want something new? In this case, I suggest cooking Ukrainian borscht with tomatoes. It will still turn out beautiful and bright.
Ingredients
- Chicken fillet - 1 piece
- Tomatoes - 3 pieces
- Tomato juice - 200 ml
- Potatoes - 300 g
- Sauerkraut - 200 g
- Carrots - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add the sliced potatoes and cook.
Chop carrots, onions and peppers. Fry for 5 minutes, stirring.
Add the peeled and finely chopped tomatoes. Fry for another 2-3 minutes.
Add the washed and squeezed cabbage. Keep frying.
Pour tomato juice into the vegetables and bring to a boil. Send the roast to the broth.
Season the borscht and cook until the potatoes are ready.
Did you like the recipe?
0 comments