Borscht with sauerkraut and chicken, recipe

 

Borscht with sauerkraut is very aromatic and rich. Sauerkraut will help a lot if there is no fresh cabbage, but there is a jar of sauerkraut from supplies for the winter. UNIAN offers the tastiest and most aromatic recipe for Ukrainian sauerkraut borscht.

It is better to take chicken meat on the bone so that the broth is fragrant.

Ingredients:

chicken - 300 g;

sauerkraut - 230 g;

potatoes - 700 g;

onion - 1 pc.;

carrot - 1 pc.;

small beet - 1 pc.;

tomatoes - 2 pcs.;

garlic - 2 cloves;

sunflower oil - 4 tbsp. L.;

bay leaf - 1 pc.;

greens - a bunch;

salt, ground pepper to taste.

Put the chicken in a pan with water and boil the broth (about 40-50 minutes). After boiling, you need to remove the foam or drain the first water so that the broth is transparent. Peel and grate carrots and beets, finely chop carrots. Peel the potatoes and cut them into cubes.

Put the potatoes in the chicken broth and cook until ready (20-25 minutes). While the potatoes are cooking, prepare the roast.

Put onions and carrots in a pan with hot oil, fry for 2 minutes, add beets and fry for another 3 minutes. Pour chopped tomatoes and tomato paste into the pan. Stew the vegetables under the lid for a couple of minutes.

Rinse the sauerkraut under running water if it is sour. Add cabbage to the roast. Pour a few ladlefuls of hot broth from the pan into the pan and stew the vegetables for another 10 minutes under the lid. At the end, add grated garlic to the frying.

When the potatoes are ready, put a bay leaf and fry in a pan. Cook the borscht for another 5 minutes. At the very end, add spices and herbs. The borscht should be cooked at the very end so as not to oversalt, since sauerkraut itself is salty.

інформація взята з: https://www.unian.ua/recipes