The most delicious soup for lunch is borsch! It is very popular among first courses. And, as you know, a popular dish is constantly undergoing changes in the kitchen of every housewife. For example, adding sauerkraut instead of the usual cabbage, the original recipe is already changing. But with her, borscht is even tastier. Yes, and cook faster, because cutting cabbage saves time.
Pick your recipe
You will need
- sauerkraut
- potatoes
- carrot
- bulb onions
- beet
- chicken or chicken soup set
- tomato paste
- garlic
- Bay leaf
- salt to taste
Instruction manual
1
We wash the chicken and cut it into portions. Cook in salted broth until tender. When the broth is ready, it must be filtered.
2
We make cutting vegetables: potatoes - cubes, onions - medium-sized half rings, carrots and beets - cubes. We send sauerkraut to the very first boiling broth. Cook it for 15-20 minutes and add the potatoes. If necessary, salt the broth.
3
While cabbage and potatoes are boiled, fry onion, carrots and beets in a frying pan in vegetable oil. After 10 minutes of frying, add tomato paste, chopped garlic, a little water, close the lid, turn off the gas and leave to simmer until cooked.
4
Add the stewed vegetables in the broth to the finished cabbage and potatoes. Cook for another 3-5 minutes. Put a bay leaf and let it brew a little. Bon Appetit!
note
If sauerkraut is acidic enough, then it should be slightly washed with cold water and squeezed. If this is not necessary, then immediately send it to a boiling broth.
Useful advice
At first, the soup will be red, but in the process of cooling it will lose a little color. This is not scary. After all, the most delicious borsch is yesterday’s borsch, when it has time to brew well. And most importantly, the lost color will return.