Red borscht without cabbage
Description
Perfect for lunch. Try making borscht using this recipe; you will definitely like it. You can substitute chicken with any other meat, but make sure it has a bone. It is the bone that gives the broth its rich flavor. You may omit the vinegar, replacing it with tomato paste. To find out, serve the soup hot.
Instructions
- 1
Step 1
Remove any remaining feathers from the chicken drumsticks, wash them, and place them in a saucepan. Cover with cold water and put on the stove. Cook a strong and rich broth. Strain it, separate the meat from the bones, and return the meat to the broth.
- 2
Step 2
Peel the potatoes and wash them, then cut the tubers into small sticks. Add the potatoes to the broth, which should already be boiling again.
- 3
Step 3
Peel and wash the beet, then cut it into thin strips. Heat vegetable oil in a frying pan. Fry the beet in it for five minutes.
- 4
Step 4
Wash and clean the leek and shallot, then chop them as finely as possible. Peel and wash the carrots and parsnip, then cut them into thin strips. Sauté the vegetables in a mixture of olive and butter.
- 5
Step 5
Wash the tomatoes and make crosswise cuts on them with a sharp knife. Pour boiling water over the tomatoes and remove their skins. Cut the tomatoes into cubes and add them to the other vegetables. Simmer for another five minutes.
- 6
Step 6
Transfer the prepared beets and vegetables to a pot with broth. Add garlic, spices, salt, and wine vinegar. Bring the borscht to a boil, turn off the heat, and cover with a lid. Let the borscht steep.