Borscht with sauerkraut beetroot and chicken

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need to cook borscht. The recipe used a chicken soup set from the freezer. Rinse any parts of the chicken, send it to a saucepan, pour cold water (a little more than 2 liters.), after boiling, remove the foam, add a little salt and cook until tender. Why is it worth salting only a little? Sauerkraut will be added to the borscht during the cooking process and there is a risk that the broth will turn out to be too salty.

2. Step 2:

   

   While the broth is cooking, prepare everything else. Peel all the vegetables and wash them well in water. Rinse the herbs, bay leaf and peeled garlic.

3. Step 3:

   

   Grate carrots and beets on a coarse grater, cut onions into small pieces.

4. Step 4:

   

   Cut the potatoes arbitrarily, as you are more familiar with. I like it when potatoes are cut into large pieces in borscht, and I leave very small tubers whole.

5. Step 5:

   

   Pour water into the pan. When the chicken meat is ready, remove it from the broth, return the pan to a high heat.

6. Step 6:

   

   Put the potatoes in the broth and after boiling, cook over medium heat until tender (about 20-25 minutes). Meanwhile, prepare the roast and cabbage.

7. Step 7:

   

   Heat the vegetable oil in a frying pan. Send the grated vegetables and onions to fry on maximum heat (about 2-3 minutes). Do not forget to stir the roast so that nothing burns.

8. Step 8:

   

   The next step is to put the diced tomatoes in a frying pan, stir and cook for a few more seconds. This time I have store-bought tomatoes, almost tasteless, so I added a pinch of sugar to balance the taste.

10. Step 9:

    

    Pour in the tomato sauce, reduce the heat to moderate and simmer the vegetables under a closed lid for about a minute.

11. Step 10:

    

    Prepare sauerkraut. Cabbage can be different: very sour and not quite, soft or crispy, coarse or fine, etc. If you use very sour cabbage, then rinse it in cold water, cut it into small fragments if it is long or large.

12. Step 11:

    

    Send the cabbage to the roast, stir.

13. Step 12:

    

    Pour two or three ladles of hot broth from a saucepan with potatoes, mix and simmer all together under a closed lid on low heat for about 7-10 minutes (the recipe used soft sauerkraut, so 7 minutes in a frying pan was quite enough).

14. Step 13:

    

    Chop the greens small, pass the garlic (if you use it) through a press, or cut by hand.

15. Step 14:

    

    When the potatoes are ready, increase the heat, send the roast with cabbage and bay leaf into a saucepan, mix everything and cook for about five more minutes.

16. Step 15:

    

    At the end of cooking, try for salt, add salt, if necessary, add herbs and garlic to the borscht, after a minute of boiling, remove the pan from the heat and let the borscht brew for a while. The more borscht stands, the tastier and richer it will become!

17. Step 16:

    

    The delicious first course is ready! Serve hot with fresh sour cream. When serving, you can sprinkle with ground pepper if desired. In each plate you can put pieces of meat from which the broth was cooked.