Hot borscht with meat
Description
Perfect for lunch. This hot borscht with meat will satisfy you completely. I prepared it using chicken fillet to keep the broth light, but you can use any meat. Beef makes an excellent base for this borscht. If using beef, the broth should be cooked for at least an hour and a half. This soup is delicious served with black bread. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. I suggest an unconventional hot borscht with chicken meat, which will make a great first course for the whole family's lunch. For the broth, I decided to use regular chicken fillet to make the borscht light and non-greasy. Boil the chicken fillet until cooked, remove it, and cut into small pieces.
- 2
Step 2
2. First, shred the beetroot. I use a special device to get thin, even strips. Put the beetroot into a pan to simmer in vegetable oil.
- 3
Step 3
3. Peel the onion and carrot, finely chop them. The carrot can be grated. Sauté the onion and carrot in oil, adding tomato paste at the end.
- 4
Step 4
4. Add the beet to the broth and cook for about 25 minutes. Then add the sautéed onions and carrots, season with salt and pepper to taste. After another 20 minutes, add the chopped chicken to the soup.
- 5
Step 5
5. The longer you cook the beet soup, the more it will resemble borscht. Cold beet soup doesn't change its color and remains vibrant, whereas in this case the color will become more red, as the beet color "cooks out." Add the shredded potatoes and cook until tender.
- 6
Step 6
6. When the potatoes are ready, let the borscht steep for 10–15 minutes. After that, serve it hot, garnished with herbs and sour cream.