The secret of this borscht is a dressing based on fresh tomatoes and garlic. It turns out to be very bright and fragrant, with a rich piquant taste. In addition, you can do without store-bought tomato paste with an incomprehensible composition.
Ingredients
- Chicken fillet - 1 piece
- Sauerkraut - 150 g
- Cabbage - 150 g
- Beetroot - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Tomatoes - 4 pieces
- Garlic - 4 cloves
- Greenery - 4 twigs
- Spices and seasonings - 1 art.l.
- Potatoes - 300 g
- Bell pepper - 1 piece
- Chili pepper - 1 piece
Step-by-step cooking recipe
Boil the chicken fillet. After half an hour, add the potatoes and fresh cabbage, and cook for 20 minutes.
Cut the beets, carrots, onions and peppers into strips, and fry until soft. Cut one tomato into the same place and add sauerkraut.
Stir the roast, pour in a little broth and simmer for 10 minutes under the lid.
Peel and chop the remaining tomatoes in a blender. Add garlic, chili, herbs and spices to them, and chop again.
Simmer the sauce a little so that it boils. Mix with the roast and put everything in a saucepan.
Boil everything together for another 7 minutes and remove the borscht from the heat.
