Borscht with sauerkraut, beetroot, and chicken
Description
Perfect for lunch. Chicken borscht cooks much faster than borscht made with other types of meat. Boiling the beets together with the meat helps the borscht stay bright even after boiling. Adding tomato paste and sauerkraut eliminates the need for vinegar or lemon juice. Serve the borscht with sour cream and fresh herbs.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making borscht with sauerkraut and chicken. Wash and peel the vegetables.
- 2
Step 2
Place the chicken cut into large pieces and one peeled beet into a saucepan, then pour in water. Simmer over medium heat for 40–45 minutes, skimming off the foam.
- 3
Step 3
Strain the broth, remove the chicken; the boiled beet is no longer needed. It has already done its job.
- 4
Step 4
Bring the broth to a boil over medium heat. Peel the potatoes, cut them into thin strips, and add to the broth. Cook for 20 minutes.
- 5
Step 5
Pour vegetable oil into a frying pan and heat over medium heat. Chop the onion, grate the carrot on a coarse grater, and grate the beet on a medium grater. Add the vegetables to the pan and sauté over medium heat for 7 minutes.
- 6
Step 6
Add the chopped tomatoes and tomato paste to the pan. Simmer the vegetables over low heat for 2 minutes, stirring.
- 7
Step 7
Squeeze the sauerkraut and add it to the vegetables in the pan. Mix and simmer, covered, for 15 minutes.
- 8
Step 8
Place the chopped chicken meat into the broth with the cooked potatoes.
- 9
Step 9
Place the sautéed vegetables, finely chopped herbs, and minced garlic into the pot. Add the bay leaf and simmer for 5 minutes. Remove the borscht from heat, season with salt and sugar to taste, and let it steep for 10 minutes.
- 10
Step 10
Pour onto plates and serve.