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Borscht Recipe
In this recipe we will use chicken meat. The soup turns out very tender and tasty. It can be eaten in the morning, in the afternoon and in the evening. Just enjoy the taste.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Put on to cook the chicken (you can do any meat. But I confess honestly, it is such borscht is obtained only with chicken. He has his own special taste). I had wings and necks that I collected on purpose.The water take 3 liters.
    Put on to cook the chicken (you can do any meat. But I confess honestly, it is such borscht is obtained only with chicken. He has his own special taste). I had wings and necks that I collected on purpose.The water take 3 liters.
  2. While everything is cooking, I cut the peeled beets with a straw and immediately sprinkle it with vinegar. Quite a bit. This is to ensure that it has not lost color, and the borscht was not brown, and rich beet color.
    While everything is cooking, I cut the peeled beets with a straw and immediately sprinkle it with vinegar. Quite a bit. This is to ensure that it has not lost color, and the borscht was not brown, and rich beet color.
  3. Fry the beets in a small amount of vegetable oil (odorless).
    Fry the beets in a small amount of vegetable oil (odorless).
  4. Adding to it sugar.
    Adding to it sugar.
  5. And dried apricots washed and chopped into strips.
    And dried apricots washed and chopped into strips.
  6. Now I do roasting. Cut peeled celeriac cut into strips. Celery is responsible for the spicy taste of our borscht. Fry it in vegetable oil (in very small quantities).
    Now I do roasting. Cut peeled celeriac cut into strips. Celery is responsible for the spicy taste of our borscht. Fry it in vegetable oil (in very small quantities).
  7. Add carrots, cut into small strips.
    Add carrots, cut into small strips.
  8. And diced onions.
    And diced onions.
  9. Now let's add tomato paste. Ideally, of course, to use homemade tomatoes, which is harvested from summer, with pepper.
    Now let's add tomato paste. Ideally, of course, to use homemade tomatoes, which is harvested from summer, with pepper.
  10. Give the tomato a little fry and pour a little broth from the saucepan.
    Give the tomato a little fry and pour a little broth from the saucepan.
  11. Garlic cut into thin rings, add and remove from heat.
    Garlic cut into thin rings, add and remove from heat.
  12. The chicken is still cooking. An hour after the second boil (after the first had been drained), add the beets.
    The chicken is still cooking. An hour after the second boil (after the first had been drained), add the beets.
  13. Cut the mushrooms and send them (half an hour after the beet) in a pot. Add salt to taste. Cook another half hour.
    Cut the mushrooms and send them (half an hour after the beet) in a pot. Add salt to taste. Cook another half hour.
  14. Potatoes clean, wash, cut into large pieces. Put it in the borscht.
    Potatoes clean, wash, cut into large pieces. Put it in the borscht.
  15. When potatoes are cooked until tender, send the borscht roast.
    When potatoes are cooked until tender, send the borscht roast.
  16. Cook for 5 minutes. During this time we will cut the cabbage thinly. Put the cabbage in the borscht. Cook for 5 minutes. Add the chopped herbs and some more garlic, but it is not for everybody. The borscht is ready!
    Cook for 5 minutes. During this time we will cut the cabbage thinly.
Put the cabbage in the borscht. Cook for 5 minutes.
Add the chopped herbs and some more garlic, but it is not for everybody. The borscht is ready!

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