Borscht with Pickled Cabbage Recipe
This borscht is very much loved in our family. I hope that the cooks will also like the recipe. Pickled cabbage gives a special taste to this borscht. Try to cook.
Servings Prep Time
7 5minutes
Cook Time
120minutes
Servings Prep Time
7 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Here are our essential products.
  2. Cut chicken (or any other) meat into small pieces and cook broth from it. Be sure not to forget to remove the foam from the broth. Cut the onion into small cubes.
  3. Cut the carrots into strips. If time is short, you can grate it on a coarse grater, but I like it better when it is sliced.
  4. Also, cut the beets into strips or grate on a coarse grater (at your request).
  5. Fry onions, carrots and beets in sunflower oil.
  6. Dilute the tomato paste with a small amount of boiled water and mix until smooth.
  7. During the baking of vegetables, potatoes are peeled and cut into strips.
  8. Add tomato paste diluted with water to the fried vegetables and leave on the stove for 5-7 minutes.
  9. We send the broth to the sliced potatoes. As soon as the contents of our pan boils again, we send millet groats washed and pre-soaked in water into it. And cook until the potatoes and cereals are ready.
  10. Meanwhile, finely chop the greens.
  11. Put the pickled cabbage in a colander. If your cabbage is too sour, you can rinse it with water.
  12. As soon as the potatoes and millet are cooked, we send the vegetables browned with tomato puree to our borscht. Let the borscht boil for a couple of minutes and send the cabbage into it. Let the borscht boil again over low heat for a few minutes and add the herbs, salt, spices for borscht and bay leaf. Leave on low heat for a few more minutes, our borscht is ready.
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