Borsch
140kcal
42gram
99gram
140gram
20mpreparing time
1hcooking time
10madditional time
1h 30mtotal time
Borscht is a traditional Slavic soup that is especially popular in Ukraine and Russia. The main ingredient of borscht is beets, which gives it its characteristic rich red color.
chicken
300 g
sauerkraut
230 g
Potato
700 g
onion
1 pc
carrot
1 pc
beet
1 pc
tomato
2 pc
garlic
2 clove
sunflower oil
4 tbsp
bay leaf
1 pc
Green
bunch
salt
to taste
ground pepper
to taste
Steps
1.Making the broth
Place the chicken in a pan of water and simmer the broth for about 40-50 minutes. After boiling, skim off the foam or pour off the first water to clear the broth. Peel the carrots and beets, grate the beets, and chop the carrots finely. Peel the potatoes and cut them into cubes.
2.Boiling potatoes
Add the chopped potatoes to the chicken broth and simmer until tender (20-25 minutes). While the potatoes are cooking, start frying.
3.Preparing the roast
Place onions and carrots in a heated frying pan with vegetable oil and fry them for 2 minutes. Then add the beets and fry for another 3 minutes. Pour in the chopped tomatoes and tomato paste, simmer the vegetables under the lid for a couple of minutes.
4.To
If the sauerkraut is sour, rinse it under water. Add cabbage to the frying pan. Pour in a few ladles of hot broth from the pan and simmer the vegetables for another 10 minutes under the lid. Add grated garlic at the end.
5.ne
When the potatoes are soft, add the bay leaf and fry to the pan. Cook the borscht for another 5 minutes. At the very end, add spices and herbs to avoid oversalting, since sauerkraut already contains salt.