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 Borscht Recipe
In this recipe we will use chicken meat. The soup turns out to be very tender and delicious. It can be eaten in the morning, afternoon and evening. Just enjoy the taste.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Put the chicken to cook (you can use any meat. But to be honest, it is this kind of borscht that is obtained only with chicken. He has his own special taste). I had wings and necks that I had specially assembled.Take 3 liters of water.
    Put the chicken to cook (you can use any meat. But to be honest, it is this kind of borscht that is obtained only with chicken. He has his own special taste). I had wings and necks that I had specially assembled.Take 3 liters of water.
  2. While everything is cooking, I cut the peeled beets into strips and immediately sprinkle it with vinegar. Quite a bit. This is done so that it does not lose color, and the borscht was not brown, but a rich beet color.
    While everything is cooking, I cut the peeled beets into strips and immediately sprinkle it with vinegar. Quite a bit. This is done so that it does not lose color, and the borscht was not brown, but a 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. Add sugar to it.
    Add sugar to it.
  5. And wash the dried apricots and cut into strips.
    And wash the dried apricots and cut into strips.
  6. Now I'm roasting. Cut the peeled celery into strips. Celery is responsible for the spicy taste of our borscht. Fry it in vegetable oil (in very small quantities).
    Now I'm roasting. Cut the peeled celery into strips. Celery is responsible for the spicy taste of our borscht. Fry it in vegetable oil (in very small quantities).
  7. Add the carrots, cut into small strips.
    Add the carrots, cut into small strips.
  8. And diced onions.
    And diced onions.
  9. Now let's add tomato paste. It is ideal, of course, to use homemade tomatoes, which are harvested from the summer, with pepper.
    Now let's add tomato paste. It is ideal, of course, to use homemade tomatoes, which are harvested from the summer, with pepper.
  10. Let the tomatoes fry a little and pour in some broth from the pan.
    Let the tomatoes fry a little and pour in some broth from the pan.
  11. Cut the garlic into thin rings, add and remove from the heat.
    Cut the garlic into thin rings, add and remove from the heat.
  12. The chicken is still cooking. An hour after the second boiling (after the water is drained from the first one), add the beets.
    The chicken is still cooking. An hour after the second boiling (after the water is drained from the first one), add the beets.
  13. Chop the mushrooms and send them (half an hour after the beetroot) to the pot. Add salt to taste. Cook for another half hour.
    Chop the mushrooms and send them (half an hour after the beetroot) to the pot. Add salt to taste. Cook for another half hour.
  14. Peel the potatoes, wash them, and cut them into large pieces. Put it in the soup.
    Peel the potatoes, wash them, and cut them into large pieces. Put it in the soup.
  15. When the potatoes are cooked to readiness, send the borscht to fry.
    When the potatoes are cooked to readiness, send the borscht to fry.
  16. Cook for 5 minutes. During this time, we will thinly slice the cabbage. Put the cabbage in the borscht. Cook for 5 minutes. Add chopped herbs and some more garlic, but it's not for everyone. Borscht is ready!
    Cook for 5 minutes. During this time, we will thinly slice the cabbage. Put the cabbage in the borscht. Cook for 5 minutes. Add chopped herbs and some more garlic, but it's not for everyone. Borscht is ready!
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