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 Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Chop the cabbage. After about 20 minutes, take out the carrots and potatoes (they must not be ready), chop the potatoes slightly.
  3. Send everything back to the pan, add salt well.
  4. Finely chop the onion, carrot and beetroot.
  5. 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.
  6. We send our casserole to cabbage with potatoes, level to taste, add 1/2 tbsp. l. sugar, black and allspice, bay leaf.
  7. On a very low heat, the borscht is stewed for another 10-15 minutes.
  8. 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.
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