Borscht Recipe
And today we have borscht. And you? Yes, the most ordinary borscht, a standard set of products, but there is something unusual in it. I've tried a lot of borscht recipes, but I always come back to it. Of course, the set of products varies, that is, paprika, celery, beans, tomatoes, eggplants are added... Invariably one thing: mashed potatoes, lemon juice and sugar.
Servings 8
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
- 2 liters Water
- 2 pieces Chicken legs
- 3 pieces Potatoes
- 250 gram Cabbage
- 1 piece Carrot
- 2 pieces Beetroot
- 1 piece Onion
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- Sugar
- Salt
- Bay leaf
- Dill
- Lemon juice
Instructions
- Cut the chicken legs into 2-3 pieces (they cook quickly), pour 2 liters of water; peel the potatoes and carrots, wash them, and put them in a saucepan entirely.
- Chop the cabbage. After about 20 minutes, take out the carrots and potatoes (they must not be ready), chop the potatoes slightly.
- Send everything back to the pan, add salt well.
- Finely chop the onion, carrot and beetroot.
- Fry everything in vegetable oil, add 2 tablespoons of tomato (I didn't have it, I added 2 tomatoes) and 2 tablespoons of lemon juice. At this stage, you can add other vegetables.
- We send our casserole to cabbage with potatoes, level to taste, add 1/2 tbsp. l. sugar, black and allspice, bay leaf.
- On a very low heat, the borscht is stewed for another 10-15 minutes.
- At this time, prepare garlic "bread" rolls. In the original recipe, crushed garlic is added to the plate when serving. When serving, sprinkle with herbs, season with sour cream or mayonnaise.