The best borscht recipe
Description
Here is the best recipe for borscht with chicken and beets. I want to mention right away that in this case, cabbage is added first so that it becomes soft and well-cooked. If you prefer firmer, slightly crunchy cabbage, add it at the very end of cooking. Otherwise, everything is clear and quite simple. I recommend saving this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash the chicken (in this case, thighs), place in a pot, and cook to make broth. Strain the broth and return it to the stove. Add shredded cabbage.
- 2
Step 2
2. Peel the potatoes, cut them into cubes, and add to the pot. Season with salt to taste and simmer over low heat for about 10-15 minutes.
- 3
Step 3
3. Peel and chop the onion and carrot. Place in a frying pan with vegetable oil and sauté until soft.
- 4
Step 4
4. Sauté the grated beetroot separately. Add a pinch of sugar, vinegar, and tomato paste. Simmer over medium heat, stirring, until tender. If the beetroot is too dry, add a couple of tablespoons of broth.
- 5
Step 5
5. Place the chicken from the broth and the vegetables into a pot. Season with salt again to taste.
- 6
Step 6
6. Add garlic and pepper. Remove the finished borscht from heat and let it sit, covered, for half an hour. Before serving, add chopped herbs and sour cream to taste.