The most delicious soup for lunch is borscht! It is very popular among the 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 regular cabbage changes the original recipe. But with it, the borscht becomes even tastier. And it’s faster to cook, because cutting cabbage saves a lot of time.
It is necessary
- sauerkraut
- potatoes
- carrot
- bulb onions
- beet
- chicken or chicken soup set
- tomato paste
- garlic
- Bay leaf
- salt to taste
Instructions
Step 1
We wash the chicken and cut it into portions. Cook in salted broth until tender. When the broth is ready, strain it.
Step 2
We cut vegetables: potatoes - into cubes, onions - into medium-sized half rings, carrots and beets - into cubes. We send sauerkraut to the boiling broth very first. Cook it for 15-20 minutes and add the potatoes. Salt the broth if necessary.
Step 3
While cabbage and potatoes are boiling, fry onions, carrots and beets in vegetable oil in a pan. After 10 minutes of frying, add tomato paste, chopped garlic, a little water, cover with a lid, turn off the gas and leave to simmer until tender.
Step 4
Add the stewed vegetables to the broth to the finished cabbage and potatoes. Cook for another 3-5 minutes. Put the bay leaf and let it brew a little. Bon Appetit!
