Every housewife has her own secrets of cooking borscht. Someone adds mushrooms, peppers or beans, someone experiments with spices. And I suggest adding some fresh juicy tomatoes and accentuating the sourness even more with sauerkraut.
Ingredients
- Chicken fillet - 300 g
- Sauerkraut - 200 g
- Tomatoes - 2 pieces
- Beetroot - 1 piece
- Onion - 1 piece
- Carrots - 1 piece
- Champignons - 100 g
- Spices and seasonings - 1 art.l.
- Potatoes - 300 g
Step-by-step cooking recipe
Fill the chicken with water and boil until tender. Add the chopped potatoes and cook for another 10 minutes.
Finely chop all the vegetables, squeeze the sauerkraut.
Fry the onion until soft. Add mushrooms, carrots, beets and tomatoes at intervals of a couple of minutes.
Pour in a little broth and simmer the vegetables under the lid for 10 minutes on low heat.
Put them in a saucepan with the chicken, season and boil the borscht for another 5 minutes.
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