How to cook delicious borscht at home? A step-by-step recipe with a photo of the preparation of Hutsul red borscht from cabbage and canned beets. Video recipe.
It is no secret that the beloved borscht is considered by many to be a multinational dish. The right to supremacy of his invention is disputed by several peoples: Poles, Romanians, Lithuanians and Russians. However, the most popular and famous is Ukrainian borscht. There are a great many recipes for its preparation. At the same time, beets and cabbage always remain a mandatory ingredient. And with what they just don't cook it, and with meat, and poultry, and mushrooms, and fish, and beans, and even with turnips and apples. Each nation adjusts this dish to its taste and mood. In each region, the hostess can boast of her signature recipe for her favorite borscht. This dish is deservedly popular among all segments of the population. In this article, I propose to cook one of the many options for borscht from the Hutsul cuisine, which is a brand of Western Ukraine, namely, red borscht with cabbage and canned sauerkraut. A large number of borscht recipes allows each region of Ukraine to be proud of its own, characteristic only of this region, dish.
The peculiarity of this recipe lies in the fact that the hostesses prepare the beet blank for future use. This borsch dressing is added to the pot along with the beetroot brine, which makes the borscht very rich and incredibly tasty. Thanks to this preservation, you can prepare a complete first course for the whole family in a matter of minutes. The broth in the recipe is made from chicken, but if you want a rich and satisfying dish, use meat on the bone instead of chicken. Veal, pork, beef, lamb are ideal.
- Caloric content per 100 g - 189 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken breast on the bone - 2 pcs.
- Canned sauerkraut - 1 can 0.5 l
- White cabbage - 300 g
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Potatoes - 4-5 pcs.
- Sweet pepper - 1 pc.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Garlic - 2-3 cloves
- Tomato paste - 1 tablespoon
Step-by-step preparation of Hutsul red borscht from cabbage and canned beets, recipe with photo:
1. Wash the chicken under running water, put it in a saucepan, fill it with drinking water and place it on the stove.
2. Bring to a boil and use a slotted spoon to remove the formed foam from the surface of the water. Season with salt, heat to low and cook broth for 45 minutes. Skim off the foam periodically to keep the broth clear.
3. When the broth is ready and the meat is cooked, remove the chicken breast from the pan and cool slightly so as not to burn yourself. Then remove the meat from the bone and cut it into pieces or rip along the fibers.
4. Peel the potatoes, rinse with running water and cut into square or rectangular pieces.
5. Strain the broth through a fine sieve and pour into a clean saucepan. Put it on the stove and boil it. Then send the sliced potatoes to the pot. Stir, simmer, simmer and simmer covered for 15 minutes.
6. Wash the bell peppers, dry with a towel, cut in half, remove the seed box, cut off the partitions and cut the fruit into strips or cubes. The color of the pepper does not matter, so you can take any color: red, yellow, green.
7. Put the chopped bell peppers into a pot with potatoes.
8. Then immediately add the canned sauerkraut and pour in all the brine. For better preservation of the bright shade of borscht, add 0.5 tsp to the pan. vinegar or citric acid.
9. Boil the borscht and taste it. Add salt, black pepper, bay leaf, allspice peas.
10. Wash the white cabbage, dry it and chop it into thin strips.
11. Immediately add the cabbage to the pot and add the tomato paste. If there is sauerkraut, replace some of the fresh ones with it. Then the borsch will turn out to be especially spicy with a slight sourness.
12. Bring the contents of the saucepan to a boil, turn the heat to the minimum setting and cook for 5-7 minutes until all products are cooked. 1 minute before the end of cooking, season the Hutsul red borsch from cabbage and canned beets with garlic passed through a press and fresh herbs. Serve hot with donuts, garlic and sour cream, and decorate with herbs.
This recipe is prepared without frying in chicken broth, so the dish turns out to be moderately high in calories and not fatty. If you are a fan of rich broth, take beef on the bone instead of chicken, and if you like fatty foods, make a fry from onions, carrots and parsley root. At the end of frying, add vinegar and sugar to taste, as well as tomato paste or pureed fresh tomatoes.
