Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for borscht. If we cook the soup in meat broth, then we will prepare the meat for borscht. Richer and tastier borscht will turn out with beef. But less caloric and easier to get borscht with chicken. Wash the meat, put it in a saucepan, fill it with water. We put it on fire. Add a pinch of salt, a few peas of black pepper and bay leaf.
Step 2:
Meanwhile, prepare the vegetables for borscht. Potatoes are washed, cleaned and cut into cubes or straws.
Step 3:
White cabbage is cleaned from the top dirty leaves, cut into thin strips.
Step 4:
Carrots are washed, cleaned and grated on a medium grater.
Step 5:
Peel and grate the beets on a medium grater.
Step 6:
Peel the onion and finely chop it with a knife.
Step 7:
When the broth in the pan boils, remove the foam formed on the surface with a slotted spoon, the bay leaf must be removed. Cook the meat for about 20 minutes. Then we send the cooked potatoes to the pot with meat. Cook them together for about 15 minutes and add the white cabbage to the pan, cook for about 5-7 minutes.
Step 8:
Pour vegetable oil into the pan. When it warms up, put chopped onions and carrots on the oil. Fry them on medium heat for about 10 minutes, stirring occasionally. Add a couple of tablespoons of tomato paste and beets. Stir and simmer for another 10 minutes under a closed lid.
Step 9:
Vegetable frying is sent to a saucepan with soup. Add spices to taste: salt and ground black pepper. If desired, you can add a pinch of sugar, then the borscht will be slightly sweetened, although carrots and tomato paste and so borscht make the taste sweet. Cook borscht over medium heat for about 15 minutes. Turn off the fire. Let it brew under the lid for about 20 minutes.
Step 10:
Take out the meat, cut it into portions, put it on plates, pour borscht. We serve it to the table with sour cream, bread and fresh herbs. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is very thick, to 1.5-2 glasses - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
