It is believed that it was the Cossacks who first invented borscht in ancient times. At the moment, borscht has become a popular dish, a cultural value of the nation. It is cooked in almost every family
. In cooking there are a huge number of different ways to prepare this soup. Most hostesses have their own recipe, according to which they prepare this soup constantly.
Let’s discover another delicious variant of cooking borscht
.
Borscht turns out not greasy and perfectly quenches thirst and hunger even in a cold version.
Ingredients:
- Chicken – 500 g;
- Potatoes – 250 g;
- Onions – 130 g;
- Carrots – 120 g;
- Beet – 300 g;
- White cabbage – 200 g;
- Tomato paste – 2 tbsp;
- Sweet pepper – 120 g;
- Vegetable oil – 2 tbsp;
- Garlic – 4 cloves;
- Laurel leaf – 1 pc;
- Water – 2.2 liters;
- Ground black pepper – 1/2 tsp;
- Salt – to taste.
Preparation:
Put the chicken in a pot with one liter of water, cook until boiling, and then cook for a couple more minutes. Cut potatoes into medium cubes, and carrots, cabbage, onions and peppers into straws. Rub the beets on a fine grater, chop the garlic as finely as possible.
After boiling, drain the water and rinse the chicken. Again put the chicken meat in a pot, pour a couple of liters of water and bring to a boil. Remove the foam, cover with a lid and cook on low heat for about 20-25 minutes.
At this time in a frying pan with heated oil fry onions on medium heat for 3 minutes, stirring constantly. Add carrots to the onions and continue to fry for 4 minutes on low heat.
Add tomato paste to the fried vegetables and cook the mixture for a minute, stirring constantly. Add beets to the vegetables, pour sugar, vinegar and 200 ml of water. Stir all the components, bring to a boil. After boiling, cover the pan with a lid and continue to stew over moderate heat for 20 minutes.
In the pan put potatoes, salt to taste. After boiling cook the potatoes for 15 minutes on low heat under a lid.
Take the chicken out of the boiling water, separate from the bones, cut into small pieces. And in the pot we put sweet pepper, cabbage, black pepper and bay leaf. Wait for boiling and cook on low heat for 10 minutes under a lid.
Return back to the pot chicken meat and fried vegetables from the frying pan, mix everything. The components in the pot should boil, after which we cook them on low heat under a lid for 5 minutes.
The ideal serving of such borscht is considered the addition of herbs and sour cream.
However, even without additional ingredients, it will become a hearty and delicious lunch.
