I always cook such Ukrainian borscht at the dacha, literally from what grew in the garden. It will be tastiest if you fill it with fatty homemade sour cream, fresh herbs and young fragrant garlic.
Ingredients
- Chicken - 300 g
- Young potatoes - 250 g
- Young cabbage - 250 g
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Tomatoes - 1 piece
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Fill the chicken with water and boil until tender.
Grate carrots and beets, chop onions. Fry everything together for 5 minutes.
Peel the tomato from the skin and rub it too. Send it to the vegetables and fry for another 5 minutes.
Add chopped cabbage and potatoes, roast and spices to the boiling broth.
Cook the borscht until the vegetables are ready.
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