Borscht with Pickled Beet “Abroad” Recipe
Borscht abroad… Borsch, borsch, vorsjtj, .. Many people have heard, but only a few have tried. And everyone will definitely want to try it! In order for the tasting to be worthy, depending on the country of residence, I begin to think what to exclude (pork, pork skins), how to cut vegetables (I prefer mashed soups) and what to add to give the usual note (hot pepper, olives)… But the very first problem is beetroot! Vegetables are not always and not everywhere available, often seasonal or tasteless in vacuum packaging… So I came to my own version of borscht, which everyone always eats with pleasure, regardless of nationality and territorial affiliation!
Servings Prep Time
10 5minutes
Cook Time
80minutes
Servings Prep Time
10 5minutes
Cook Time
80minutes
Ingredients
Instructions
  1. Fill the chicken with water so that it is covered. Add onion, carrot, parsley and dill. Let it boil, remove the foam and simmer on low heat under the lid until ready, which takes about an hour.
  2. Take out the finished chicken, strain the broth into another container. I once again wash the frying pan where the chicken was cooked so that there were no flakes on it. Put the pan on the fire. I let the chicken cool down, remove the skin and divide the meat into small fibers. Sprinkle the broth a little so that it does not dry out.
  3. Finely chop the potatoes. Add to the broth.
  4. Finely chop the cabbage with a thin knife.
  5. I put the cabbage in a separate saucepan, pour boiling water, put it on the fire, let it boil, take it out and after 5 minutes I throw it into a colander. Put the cabbage in the broth.
  6. I chop the pepper, remove the seeds and put it in the microwave for 10 minutes.
  7. So the skin is very easily removed from them, and the taste of peppers becomes more saturated.
  8. Tomatoes in their own juice are a great alternative to traditional tomatoes, especially out of season. I grind them lightly with a blender.
  9. Grate the carrots. In a frying pan on a piece of butter, lightly fry the carrots so that the fat is absorbed. Then add the chopped tomatoes and cook over low heat for 2-3 minutes, stirring occasionally.
  10. The beetroot I bought in the marinade. Remove it from the jar and grate it on a coarse grater (if whole) or cut into thin strips (if slices). The marinade will be useful to us in the future.
  11. Take the canned beans, drain the liquid, and put them in a colander.
  12. Put the cabbage, fried, finely chopped peeled pepper, beans into the broth. I add chopped chicken, bay leaf, garlic, hot red pepper, salt, pepper to taste. Then pour in 100 grams of beetroot marinade. I mix everything and taste it. If it is sour, then add a tablespoon of honey or brown sugar. Bring to a boil. I turn down the heat and cook for 5-10 minutes. I turn it off and leave “stay”.
  13. Sometimes I add olives.
  14. Serve with sour cream.
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