Borscht in chicken broth with fresh cabbage and pickled tomatoes
Probably, borscht is one of the top places in the ranking of popular first courses. It is prepared according to the most diverse recipes. Each hostess focuses on something of their own, adds its own flavor and brings the final result to perfection. This recipe for borscht involves the use of pickled tomatoes. This option will avoid the use of vinegar and get the dish with the necessary spicy sourness. Canned tomatoes are quite affordable, you can use home-made products or purchase them in the store. With them you will get an original and very tasty borscht on chicken broth with fresh cabbage. The recipe from a photo perfectly will suit those who love more dense saturated dish.
Ingredients:
- 3 liters of water;
- 300-400 g of chicken and bones;
- 0.5 cups of tomato or 70 grams of tomato paste;
- 2 medium beets;
- 1 medium carrot;
- 5 medium or 10 small pickled tomatoes;
- 300-400 grams of cabbage;
- 5-6 medium potatoes;
- 1 dessert spoon with a heap of salt.
How to cook soup in chicken broth
Type a three-liter pot of water and put it on the stove. Let the water simmer for 5-10 minutes to maximize the amount of bubbles. Only then immerse the meat and bones in it. This method will help to preserve all the nutrients of chicken and the dish will be more useful. Boil meat for 20-30 minutes.
Then grate beets and carrots. Use the side of the float with which the holes are as large as possible.
Heat the pan and put chopped carrots and beets on it. The pan should be dry. Immediately pour the tomato on the vegetables or tomato paste. Mix well and leave to stew.
Then chop the onion. Add it to the boiling broth.
Cut potatoes into cubes. Also send it to the broth to the meat and onions.
While onions and potatoes were diced, the vegetables in the pan were already a little stewed. To them should now add pickled tomatoes, which are pre-peeled and grated. The resulting mixture is well mixed and left on medium heat until the moisture evaporates.
Now it is necessary to do cabbage. It needs to be shredded. Not necessarily very small, medium cut is quite suitable for borscht. Vegetable also goes to the broth.
Ready beets and carrots from the pan should be sent to the broth. The entire contents of the pan should be well mixed with a long spoon.
When borsch with tomatoes boils, it needs to be salted, stirred and left on the fire for 15 minutes.
This is how easy it is to make borscht in chicken broth. Let it stand for 15-30 minutes and serve.
It perfectly combines with traditional products - sour cream, lard, garlic, mustard, black bread, etc. This is a unique dish for those who do not want to use vinegar, but loves a rich sour borscht.
The recipe with a photo will help you prepare a delicious dish for your loved ones. Cook borsch with cabbage and tomatoes with pleasure and enjoy unsurpassed taste
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