Cauliflower easily decorates borscht not only in taste, but also in appearance. Small inflorescences are colored pink with beet juice and look very impressive in a plate. This time, let's do without greasy frying.
Ingredients
- Chicken fillet - 1 piece
- Cauliflower - 200 g
- Potatoes - 4 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Beetroot - 1 piece
- Bell pepper - 1 piece
- Garlic - 4 cloves
- Tomato paste - 2 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add chopped potatoes and grated beets. Cook for another 15-20 minutes.
Randomly chop the remaining vegetables into pieces of approximately the same size. Send it to the broth.
Cook everything together for another 15 minutes. Add tomato, spices and garlic. Stir and after 2-3 minutes remove the borscht from the stove.
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