To prepare this borscht, I use dried beans, so be sure to soak it overnight in advance. Otherwise, it takes too long to cook, and it will take even more time. And white or red – choose at your discretion.
Ingredients
- Chicken fillet - 300 g
- Beans - 100 g
- Sauerkraut - 200 g
- Potatoes - 300 g
- Beetroot - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Tomato paste - 2 art.l.
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Soak the beans in advance and boil them until tender for about an hour.
Separately boil the chicken until tender.
Add potatoes to the boiling broth.
Cut into strips or grate carrots and beets, chop the onion and fry it all until soft.
Add sauerkraut and tomato, and fry for another 5 minutes.
A couple of minutes before the potatoes are ready, add the boiled beans and roast to the broth. Cook for another 7-10 minutes and season at the very end.
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