Why acid needed in borscht? No, not only for the acquisition of characteristic acidity. But also to painted beet broth, without losing its color. And since I conceived to cook a home soup bright, as the acidity using lemon juice.
Cooking Time - 30 minutes
Number of servings - 2
Ingredients
- chicken broth - 1 liter;
- potatoes - 300 g;
- beet - 200 g;
- cabbage - 80 g;
- carrots - 70 g;
- onion - 100g;
- lemon juice - 3 tbsp .;
- tomato paste - 1 tbsp .;
- Garlic - 2 cloves;
- sugar - 1 tsp .;
- salt - to taste;
- dill - beam.
Cooking method
1. The first thing we cook based on chicken (bone side) and vegetables (onions, carrots) rich broth. Of course, it is better to use for beef basics, but in my possession was only a chicken.
2. The first ship in the broth to cook the potatoes.
3. Next - cabbage.
4. Until cooked cabbage, potatoes, onions shinkuem.
5. Fry it in a vegetable oil. We spread into a separate bowl.
6. Diced carrots.
7. She was also fried in oil. After 5 minutes the extract from the pan and laying together with onions into the pan.
8. Last on stage, but not least, vegetables - beets. It should be cut into cubes.
9. And then fry in oil first, and then add the lemon juice and sugar. This combination ensures a pleasant aftertaste and safety beet color. Beets preparedness lay in a saucepan.
10. Since the addition of beet passed 5 minutes. Add the tomato paste and stir.
11. Add garlic to taste.
12. And if desired sprinkle with chopped dill.
13. Completing preparation, lay in borsch boned chicken.
We give a borscht little to stand and serve with fresh herbs. Do not forget to add the sour cream!
Bon Appetit!
Do not miss the exciting new recipes - put 👍 and subscribe toour channel!
