This recipe differs not in the composition, but in the method of preparation. In particular, the method of cooking beetroot, which does not have to be fried or stewed in advance. I tell you how to do everything correctly and beautifully to preserve the taste and rich color of the dish.
Ingredients
- Chicken fillet - 1 piece
- Beetroot - 3 pieces
- Potatoes - 5 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Spices and seasonings - 1 tbsp.l.
- Tomato sauce - 100 g
- Sauerkraut - 200 g
Step-by-step cooking recipe
Boil the chicken until tender. Add the chopped potatoes and cook for 10 minutes.
Chop the carrots and onions and fry until soft.
Squeeze the sauerkraut, add to the roast, and fry for another 5 minutes.
Add tomato sauce and broth, simmer for 5 minutes under the lid.
When the potatoes are almost ready, send the grated beetroot to the borscht. And after 5 minutes – frying and spices.
Cook everything together for another 7 minutes and remove from heat.
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