For such a light, but hearty and fragrant borscht, I use chicken. Fillet or any other part will do – as you like. In addition, I suggest adding sauerkraut this time. Serve it traditionally – with herbs and sour cream.
Ingredients
- Chicken fillet - 1 piece
- Sauerkraut - 200 g
- Carrots - 2 pieces
- Beetroot - 2 pieces
- Bell pepper - 1 piece
- Potatoes - 300 g
- Spices and seasonings - 1 art.l.
- Tomatoes - 1 piece
- Tomato paste - 2 tbsp.l.
Step-by-step cooking recipe
Boil the chicken until tender. Add potatoes to the boiling broth and cook for 15 minutes.
Grate the beetroot and fry until soft. Add the tomato paste, stir and simmer for a couple of minutes.
Cut carrots and peppers into strips, fry until soft, too. Add the peeled grated tomatoes, simmer for 5 minutes and season.
Add both roasts to the broth and cook the borscht for another 5-7 minutes.
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