Summer Borscht
Soups • Russian
Description
This borscht is eagerly eaten by children who do not like floating onions on top. It is quite light because the onions and carrots are not sautéed but added raw to the broth. It is perfect even in summer when you don't feel like having hot food.
Ingredients
- Water 5 qt
- Onion 1 head
- Salt to taste
- Yellow Beets 3 pieces
- Salad Potatoes 20 oz
- Herbs to taste
- White Cabbage 20 oz
- Carrot 1 piece
- Passata Tomato Sauce 3 tablespoons
- Poultry 20 oz
- Vegetable Oil 0 fl oz
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Wash the chicken, cover with water, and place on the stove. After boiling, add salt to taste.
Step 2
Peel the onion, carrot, potatoes, and beets.
Step 3
Grate the beets on a coarse grater, sauté in vegetable oil, add 0.5 cup of water and tomato paste. Simmer until the beets are soft (15–20 minutes).
Step 4
Cut the potatoes into cubes, shred the cabbage, and grate the carrot on a fine grater.
Step 5
Chop the onion in a blender until it becomes a paste.
Step 6
Remove the chicken from the prepared broth, separate from the bones, and cut into small pieces.
Step 7
Strain the broth, add the chopped potatoes, and place on the stove.
Step 8
Add the onion paste and grated carrot to the boiling broth.
Step 9
After 10 minutes, add the cabbage, sautéed beets, and shredded meat. Boil for another 5 minutes.
Step 10
Adjust for salt, add herbs and pepper.
Step 11
After turning off the heat, let it sit for about 20 minutes. Serve with sour cream and warm bread)))
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