A very original way of cooking borscht is borscht with tomato juice. It gives an even brighter red hue and a characteristic taste. You can take the juice from the store or prepare it yourself, but there should be no additives in it.
Ingredients
- Chicken fillet - 1 piece
- Potatoes - 4 pieces
- Beetroot - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Sauerkraut - 200 g
- Tomato juice - 250 ml
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add the chopped potatoes and one grated beetroot.
Cut the second beetroot and carrot into thin strips, chop the onion and fry everything until soft.
Rinse and squeeze the cabbage. Add to the vegetables and fry for another 5 minutes.
Pour in the tomato juice and simmer the roast under the lid for 7 minutes.
Send the roast to the borscht, cook for 10 minutes, season and remove from heat.
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