The Reddest Borscht
4 servings
120 minutes
The reddest borscht is a bright reflection of the Ukrainian culinary soul. This borscht captivates with its rich color and flavor. Beets give it a ruby hue, while the combination of chicken, potatoes, cabbage, and sautéed vegetables creates a harmony of tastes. Added garlic adds a spicy note, and sour cream makes the texture tender. Ukrainians have been making borscht for centuries, and each home holds its unique recipe. It not only warms in the cold but also symbolizes hospitality. It is best enjoyed with rye bread and garlic pampushki. Let it sit – borscht only gets better with time!
1
Boil the chicken (you can use chicken fillet) in salted water until cooked, then remove and let it cool.
- Chicken: 500 g
2
Add chopped cabbage to the boiling broth.
- White cabbage: 200 g
3
After 10 minutes, add the diced beetroot along with the diced potatoes.
- Beetroot: 1 piece
- Potato: 4 pieces
4
After 25 minutes, we add the fried onion and carrot.
- Onion: 1 head
- Carrot: 1 piece
5
The last step is to cut the chilled boiled meat as you like and add it to the soup.
- Chicken: 500 g
6
The soup is ready!) Let it steep, add garlic and sour cream.
- Garlic: 5 clove
- Sour cream: to taste
