Borscht in chicken broth with fresh cabbage and beets. Borscht classic recipe with chicken step by step How to cook delicious borscht with chicken meat

Iron

Borsch is the main dish of Ukrainian cuisine, and every hostess has cooked Ukrainian borscht at least once in her life. As such, the classic recipe for borscht does not exist, since each housewife makes her own adjustments to it. Someone cooks borsch with beets, and someone does without it at all. Borscht can be seasoned with tomato, or you can use tomato paste, boil the broth on beef, pork or chicken, or you can even cook lean borscht. without broth, with mushrooms and beans. It all depends on gastronomic preferences, and it seems to me that borscht. regardless of the method of preparation and ingredients, it always remains borsch - an incredibly tasty, and no less fragrant first course.

Also, borscht is inherently very useful, because the main ingredients of this dish are vegetables, which in their composition contain a huge amount of vitamins and minerals that the human body needs for normal functioning. Ukrainian borsch is a great solution for a family dinner, when the whole family gathers at the same table, please your family and friends with this special and very tasty dish.

We need 90 minutes to prepare Ukrainian borscht. We will have 6 servings.

Ingredients:

Chicken wings - 6 pieces;
Potatoes - 4 pieces;
Cabbage - 0.5 medium-sized fork;
Beets - 1 piece;
Carrots - 1 piece;
Onion - 1 piece;
Garlic - 3 cloves;
Tomato paste - 100 grams;
Dill - 15 grams;
Vegetable oil - 60 ml;
Salt - to taste;
Black ground pepper - to taste.

Chicken borscht: a classic recipe with a photo step by step

First we need to cook the broth. For the broth, I chose chicken wings, fill them with water and cook for 60 minutes. In fact, of course, if you want your borscht to be healthy, then the chicken should be homemade, there will be no particular benefit from the store, but it has its advantages - it cooks quickly and its meat is more tender than that of poultry.

So, the broth is ready. We clean the potatoes, cut them into cubes.

Put the potatoes in the broth and put on the stove over medium heat.

We clean the onion and cut it into quarter rings.

Add beets to onions and carrots and fry.

We clean the garlic, using a press, squeeze it into a pan with onions, carrots and beets.

Fry the dressing until the liquid evaporates, add the dressing to the borscht. Add salt. pepper and greens.

That's all, our wonderful Ukrainian chicken borscht is ready. Call your family and friends to the table, bon appetit)!

And for the second, you can cook chicken goulash. and get a hearty, tasty, inexpensive lunch. All this can be cooked from one small chicken, and feed a family of 5-6 people.

vtarelochke.ru

Step by step recipes with photos

Wow, what frosts came to our Central Federal District. There is almost no snow, and more than 20 degrees below zero became a very unpleasant surprise. In such weather, the soul requires hot. So, today we are warming ourselves with borscht. And I offer you a recipe for classic borscht, the same one.

Total cooking time: 1 hour, 20 minutes

- beets (2 pcs.);
- chicken legs (2 pcs.);
- carrots (1-2 pieces);
- cabbage (0.5 small head);
- potatoes (4-5 pieces);
- tomato paste (2 tablespoons);
- garlic (2 cloves);
- vinegar (1 tablespoon);
- bay leaf, salt to taste;
- greenery;
- vegetable oil.

When cooking borscht, many people have a color problem: instead of a beautiful red borscht, it turns out to be pale pink. At first, it was the same for me. Below I will reveal a couple of secrets on how to cook borscht so that it is bright red.

We cook the broth from chicken legs (it is written about this here). While the broth is cooking, prepare the vegetable dressing.

Three carrots in a grater.

When the broth is almost ready, put the cabbage in it and cook for about 10 minutes. It is important to cook the cabbage without beets, otherwise the color of the borscht will not be so beautifully red.

Carrots can also be put in borscht.

In the meantime, let's get on with the beets. We rub it on a large grater.

We put it in a frying pan, add tomato paste and simmer in vegetable oil for about 10 minutes. Important: add one tablespoon of vinegar (if necessary, dilute with water in the ratio as written on the package). This is also necessary so that our classic borscht retains a beautiful red color. Vinegar can be replaced with citric acid.

Add to soup. That's where potatoes. We cook for 10 minutes.

Add dried herbs, garlic, salt if necessary. Remove from heat and leave to sweat for another 15-20 minutes.

Our insanely delicious and beautiful borscht is ready! Bon Appetit.

33recepta.ru

Borscht recipe with chicken step by step with photo

See the recipe for the dish with a photo below.

Today we have on the menu a classic dish of Russian and Ukrainian cuisines rich red borscht with beets. Yet another yummy! Each housewife has her own secrets of making delicious borscht. So, I reveal my secrets. I described all the subtleties of the process of making borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photos should brighten up the reading process.

The recipe for delicious borscht is quite simple, but there are some subtleties, without which the soup will certainly turn out to be quite edible, but not so tasty! The recipe for borscht is simple, but the cooking process itself is quite time-consuming. It is better if your beloved husband or children, sister, brother, girlfriend or friend will help you in the kitchen.

Yes, you can cook borsch on different broth bases, pork or beef ribs, chicken, any soup set. But I prefer soup chicken borscht (not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the subtleties of preparing the broth below. And here is a set of products necessary for borscht:

½ soup chicken (this is chicken, not broiler chicken) or pre-cooked broth;
white cabbage, about a third of an average head;
potatoes, 3-5 medium pieces;
onion 1 head;
1 medium-sized carrots and the same beets;
a couple of tomatoes or tomato paste (2 tablespoons);
vegetable oil for frying;
2-3 cloves of garlic, salt and spices to taste.

Cook golden broth

First of all, you need to cook the broth. Since we will cook it from soup chicken, and as you know, she is the owner of rather tough meat, we will cook until the meat softens. Approximately 1.5 hours. Rinse frozen or chilled chicken under the tap. Place half of the chicken in a 4.5 liter pot and cover with cold water. We put on fire. As soon as the water in the pan boils for 5 minutes, turn off the heat. Take the pan off the stove and put the chicken in. And now, attention, the first secret of delicious borscht: we pour out the water from the pan, we will no longer need it. Rinse the chicken a second time and put it in the pan.

Pour cold water again and set to maximum heat. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools down a bit, the meat must be separated from the bones and cut into pieces. Strain the finished broth through a fine sieve. Do not be afraid that the process of cooking the broth is so long. The result will please you! Golden and rich broth! Thus, you can cook the broth from any meat.

Preparing vegetables

Now that the broth is ready, you can proceed to the vegetables. And here you will need the help of your favorite assistants. Decide for yourself to whom to delegate the responsible mission of chopping cabbage and peeling potatoes. Then we cut the potatoes into large pieces. First, put the cabbage in the broth and put the pan on the maximum fire.

My mother, when she cooks borscht, puts potatoes first, and only then cabbage. I know that many people do this. It's for someone who likes it. I like borsch so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself what will put first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and lay the chopped potatoes.

Cooking a roast for a delicious borscht

On our own or with the hands of tireless helpers, finely chop the onion. We put a frying pan with vegetable oil on a slow fire, put the onion. While the onion is fried to a pleasant golden color, let's take care of the carrots. It needs to be peeled and grated on a coarse grater. Add carrots to slightly golden onions.

Beets, like carrots, get rid of the skin and grind. You can grate the beets on a grater, you can cut into thin strips. This is how you like it Add beets to carrots with onions.

One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer outside, then it's a sin not to use fresh tomatoes. When it’s far from summer outside the window, I prefer to put natural tomato paste in borscht (without starch and other chemical additives, made in accordance with GOST). In a frying pan, add a couple of tablespoons of tomato paste to the fried vegetables.

And now, attention, the second secret of delicious borscht: to make borscht bright red, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will prevent the red pigments of the beets and tomatoes from being destroyed by the heat.

The last stage of cooking delicious borscht

To the vegetables that are mashed and slowly boiling in a saucepan, we add our frying from the pan and chopped chicken meat (which was separated from the chicken after preparing the broth).

Let all the ingredients of borscht boil together for about five minutes and turn off the fire. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground white peppers, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, take a sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit, you can set the table and call family assistants for dinner or lunch. Serve delicious borscht with fresh rustic sour cream! Delicious rich red borsch will not leave anyone indifferent! Bon appetit, dear readers

And if your appetite is not satisfied with borsch alone, then for the second I offer an excellent dish of classic Russian cuisine - tender homemade chicken cutlets. baked in the oven with vegetables for garnish A pleasant taste is guaranteed!

Everyone is interested in your opinion!

Other delicious recipes

First you need to wash the meat and cut it into small pieces. 5 comments on this step The meat is cut, and you can also add a step where it is put to boil for the broth - otherwise someone.

Chicken noodle soup is a very popular dish all over the world. Brazil, Jamaica, China, Korea, Australia, Russia, South Africa all these countries prepare chicken soups according to their own recipes. In Russia.

Basic recipe for chicken dumpling soup and its variations. This soup is a classic. Delicate transparent broth, fragrant meat and small, well-cooked pieces of dough - delicious! Chicken soup with

If you have any questions, suggestions or wishes, please contact us at these contacts:

Strochenovsky per., 25a, of. 35

fotorecepti.ru

Borscht classic

Ingredients

Step-by-step recipe for cooking classic borscht with a photo

Peel potatoes and cut into cubes. After 5 minutes, as the cabbage will be cooked, send potato cubes to the dish, cook everything together over low heat for 15 minutes.

Now you need to prepare the dressing.

Peel and grate the carrots, send this vegetable to the pan with onions, mix and sauté the vegetables together.

Then add tomato paste to the fried carrots with onions, pour a little broth here and simmer the vegetables for a few more minutes.

Then transfer the dressing to the borscht, salt and pepper the dish and cook for another three minutes. That's all, season the dish with fragrant fresh herbs and invite everyone to the table, the classic borscht is ready!

Classic borscht video recipe

Classic Ukrainian borscht

And we also offer you to cook a classic Ukrainian borscht. This dish is very easy and simple to prepare!

meat - 300 grams;

potatoes - 3 pieces;

beets - 1 piece;

cabbage - 200 grams;

carrots - 1 piece;

garlic - 2 cloves;

tomato paste - 3 tablespoons;

bay leaf - 3 pieces;

parsley, dill - to your taste;

salt, black ground pepper - to your liking.

Now let's get to work:

Start with the broth first. Pour water into the pan, put on fire and boil the liquid.

Wash the meat well and send it to boil in boiling water. Add here the bay leaf, salt, black pepper and chopped garlic. Boil the meat product for an hour.

When the meat is ready, take it out, put it on a clean plate and let it cool. Then divide the cooled meat product into small pieces. Send the meat pieces back to the broth.

Then you need to chop the cabbage.

Send potatoes with cabbage to the broth with meat and cook together.

Now you need to peel the carrots with beets and onions. Grate the carrots and beets, and cut the onion into slices.

Now you should put the pan on the fire and heat the vegetable oil. Send grated vegetables and onion rings to the pan with oil, season with black pepper, simmer together for 5 minutes.

Send the finished dressing to a container with future borscht. Add tomato paste here, salt and pepper the dish and cook for another 10 minutes.

Chop the dill and parsley, sprinkle the borscht with herbs and turn off the heat. That's all, such borscht is served with sour cream and slices of black bread!

There are countless fans of this Slavic dish. It is prepared in winter and summer, perhaps this is the best first course for a hearty lunch. We present a simple, step-by-step recipe with a photo according to which you can easily cook borscht with chicken, fresh cabbage and beets, and learn all the secrets of delicious borscht. The popular Slavic dish has a standard set of ingredients, by changing the proportions of which you can easily adjust the thickness of the broth.

Borscht in chicken broth is much faster to cook than classic, cooked with meat on the bone. For such a soup, both chicken fillet and breast are suitable, but borscht cooked from chicken legs is especially tasty. In our simple recipe, we will use homemade chicken meat, it cooks a little longer, but the soup is richer.

Ingredients:

Chicken (fillet, legs) - 500 gr.;
Potatoes - 5-6 pcs.;
Beets - 1 pc.;
Bow - 1 pc.;
Carrot - 1 pc.;
Pepper - 1 pc.;
Fresh cabbage - 1/2 pc.;
Garlic - 3-4 cloves;
Tomato paste - 70 gr.;
Greens (parsley, dill);
Bay leaf - 2 pcs.;
Allspice

Calorie borscht with chicken

Calorie content and nutritional value of borscht with chicken and potatoes are calculated per 100 gr. ready soup. The table shows the average data for chicken borscht with fresh vegetables.

How to cook delicious chicken borscht with fresh cabbage and beets

To cook chicken borscht deliciously, it is enough to have a simple photo recipe and the necessary products on hand, we will try to tell you in an accessible way how to cook chicken borscht at home according to classical Slavic traditions.

Step 1.

We put a pot filled with water on the fire, while it boils, we prepare the meat.
In this recipe, domestic chicken was used, it must be cut, washed with water, left in a colander so that all the liquid is gone. For borsch, chicken fillet, legs or breasts are suitable, choose at your discretion.

Step 2

We throw meat into boiling water, wait until the broth starts to boil, make the fire quieter. Remove the resulting foam with a spoon. We cook the broth for 40 minutes, in the case of young poultry, the time is reduced to half an hour.

Step 3

While the chicken broth is cooking, wash and clean all the vegetables.

Step 4

In the finished broth, we send the diced potatoes to cook over low heat.

Step 5

Separately, we do the frying. Finely chop the onion, sauté until golden brown, grate the carrots and send to the onion. We cut the pepper finely and add it to the roasting vegetables, then three beets on the smallest grater and send half of the resulting chips to the pan.

Step 6

At the very end, put the pasta, mix everything well, leave to languish until all excess water has evaporated.

Step 7

Shred the cabbage, cut the greens finely.

Step 8

Pour the roast into the broth with ready potatoes, bring to a boil, throw in fresh cabbage with herbs, laurel, allspice.

Traditional borscht is perhaps the best thing to offer for lunch. An excellent first course with a standard set of products never gets bored, quickly saturates, warms and is suitable even for a festive dinner. The density of the broth, as well as a set of spices, can easily be adjusted independently, and the standard recipe can be adjusted to your preferences.

Today we will analyze in detail how to cook borscht with chicken. The main advantage of the recipe lies in the speed of preparation compared to the analogue in meat broth. As a result, we get a rich, appetizing and untroubled first course. So, we are preparing a wonderful borscht with chicken according to a step-by-step recipe with a photo.

Ingredients per 3 liter saucepan:

chicken (soup set) - 300-400 g;
beets - 1 medium-sized;
carrots - ½ pcs.;
onion - 1 small head;
cabbage - 100-150 g;
garlic - 2-3 teeth (more possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp. a spoon;
sugar (optional) - 1 teaspoon;
vinegar 9% (optional) - 1-2 teaspoons;
fresh dill - 4-5 branches;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Chicken borscht recipe step by step with photo step by step

For cooking borscht, you can use chicken legs, wings, breast, or take a simple soup set (as in our example). Rinse and cut into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime we will prepare everything you need: three peeled carrots on a coarse grater, chop the cabbage.
We remove the husk and carefully chop a small onion with a knife. Potatoes, washed and peeled, cut into cubes. Cut off a layer of peel, three raw beets coarsely.
First of all, we load the potatoes into the boiling chicken broth.
Next, we lower the chopped cabbage into the pan (if you prefer borscht with crispy cabbage, put it in the broth towards the end of cooking). Bring the liquid to a boil again and cook without salt until the vegetables soften (about 15-20 minutes).
In parallel, we are engaged in beetroot dressing. We heat the pan with oil, sauté the onion for a couple of minutes, do not forget to stir. Next, we introduce grated carrots, continue to fry the contents of the pan for 3-5 minutes.
Next, add beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable frying and pour in the vinegar. Stir the vegetable "mix", add 1-2 ladles of chicken broth from the pan. We cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
We shift the thick beet dressing into the broth with already soft potato cubes and cabbage. We simmer borscht over low heat for about 10 minutes, do not allow rapid boiling! At the end, salt, pepper, throw a generous portion of finely chopped or squeezed garlic through a press, load the greens.
Fragrant borsch with chicken, removed from heat, insist under the lid for at least 15 minutes.

Serve with sour cream and fresh herbs. Bon Appetit!

Borscht is probably one of the most popular soups in any family, and mine is no exception. With chicken, with pork, with beef - it is equally tasty. Today we will cook the fastest borscht - with chicken, especially since we sell young cabbage and carrots.

To prepare classic chicken borscht, take the necessary products. Vegetables need to be washed and peeled.

Remove the skin from the chicken thigh, cut into small pieces, add water and put to boil for 15 minutes. After boiling, remove the foam.

While the chicken is cooking, prepare the roast. Cut the onion into small cubes, fry in vegetable oil until transparent.

Add grated carrots, fry for another 3-4 minutes.

Next, add the grated beets, fry everything together for 5 minutes.

Add your favorite tomato sauce and a little water, mix, cook the roast for about 10 minutes.

Ready vegetable frying can be lightly salted.

At this time, the chicken should be cooked, add coarsely chopped potatoes to it, cook for 10 minutes.

Then add chopped celery, cook everything together for another 5 minutes.

Finely chop the young cabbage.

Add frying and cabbage at the same time to the borscht. Salt, pepper, add bay leaf and crushed garlic clove. When it boils, remove the foam, add white wine vinegar for beet flavor and color, and add sugar to balance the taste. Cover with a lid and cook for 10 minutes over low heat. The cabbage should remain crispy.

Add chopped greens and hold the borscht on the fire for another 1 minute. Turn off the stove and let the borscht brew for at least 20 minutes.

Classic chicken borscht is best served with sour cream and chopped fresh herbs.

Content:

Borscht is an ancient first course of presumably Slavic origin. There are many recipes for this soup. So, the chicken borscht recipe, which is proposed in this article, enjoys a certain popularity. We will also tell you in detail about how this dish appeared and how most chefs and culinary specialists prepare it.

What is borscht and how did it appear?

So, how did such a dish as borscht come about? About his homeland, disputes are ongoing to this day. Ukrainians believe that it was they who invented the classic red soup, but Romanians, Poles and many other Slavic peoples think the same way. It is interesting that each nationality has its own special recipe: some prepare borscht with beets, cabbage, tomatoes and chicken, while others use completely different ingredients, such as beans, turnips and even apples. And each recipe has the right to exist and is popular in a particular area.

I would like to delve a little into the history and origin of this soup. In Poland, they first heard about it in the 18th century, and this dish was then called borschak. But in Ukraine, borsch was known earlier, in the 14th-15th centuries. Everyone liked this dish, regardless of status in society and class. So, Empress Catherine II loved red soup, Gogol often ate it, and Alexander II also respected such a dish.

Now a little about the origin of the word. Philologists believe that it can be divided into two parts: "boron" and "u". The first part is one of the word forms of the Old Slavonic "red", "brown". Because of this, one of its names was given to beets. At one time it was called "buryak". This gave the first part of the name of borscht. The second part is "u". This is cabbage soup. This is what they used to call (and to this day too) cabbage soup in meat broth.

Borscht cooking technology

Each dish has its own special cooking technology, a classic and basic recipe. Yes, there are many options: borscht with lamb, chicken, bacon and so on. But there is some foundation. We list the basic principles on which almost all recipes are based.

Any borscht is prepared on the basis of rich broth. Almost any meat can be used as its basis: lamb, beef, pork. You can cook borscht from brisket or bacon, or you can make such a soup from chicken, goose or duck. When the broth is ready, you can move on. In this case, the meat can be removed, then cut and then returned to the soup. And sometimes, not ordinary water, but kvass-sirovets is used to cook the broth.

To prepare borscht, you must first prepare vegetables, namely beets. The fact is that if you do not thermally process it in advance, then it will not weld, but will remain rigid.

As a processing method, you can choose stewing, frying, baking in the oven and even steaming. And in order for the beets to retain their rich color, especially cunning and smart cooks use some kind of acid (vinegar or lemon juice). This vegetable is always prepared separately from others. Cabbage does not need to be processed, it just needs to be chopped. But onions with carrots, it is advisable to sauté a little in vegetable oil, then they will acquire a beautiful golden hue.

After the broth is cooked, you can run vegetables into it. Usually, potatoes are started first, they are cooked a little longer than other vegetables, like beans. Then you can add chopped cabbage and everything else (beets and onions with carrots).

When the vegetables are almost ready, you can add chopped meat, on the basis of which the broth was cooked. And then you can run greens with seasonings. Almost at the very end, the soup needs to be salted.

Chicken borsch: how to cook it?

So, how to cook delicious, rich and fragrant borscht with chicken? To do this, you need some ingredients and a proven recipe. List of required:

400 grams of chicken fillet,
1 beet
2 carrots
5 potatoes
1 onion
70 ml vegetable oil,
½ head of cabbage
50 grams of tomato paste,
salt to taste
pepper to taste
dill and parsley,
2 cloves of garlic.

Now you can start the cooking process. First of all, you need to cut the chicken fillet into cubes and run it into a pot of water (it can already be on fire). In the meantime, prepare your vegetables. Potatoes need to be peeled and cut into cubes or straws. Grate carrots and beets on a coarse grater. Finely chop the cabbage, as well as the onion (do not forget to peel it).

After 10 minutes from the moment the broth boils, you can start the potatoes. While everything is cooking in a saucepan, heat the vegetable oil in a pan, and then spread the carrots and beets there. When vegetables become softer, add onions. Dilute the tomato paste with boiling water (add it quite a bit). The onion should turn golden. At this point, add the tomato paste and fry for 3-5 minutes, still. The roast is ready. From the moment the potatoes were added to the broth, about 10 minutes should have passed. It's time to add cabbage. And after 5 minutes, you can add frying. While the borscht is cooking, peel and chop the garlic (on a blender or garlic crusher), add it to the pan with the rest of the ingredients.

When the borsch is almost ready, you need to add finely chopped greens, then pepper. At the very end, salt everything, mix, wait another minute and turn off the heat. Cover the pan with a lid and leave the soup in this state for an hour so that the borscht with chicken is infused. Ready!

Secrets of cooking delicious borscht

How to cook the perfect borscht? You can weld one only if you follow certain rules.

It will be easier to cook rich borscht with chicken on a fatter broth, so it is better to use not the breast, but the other part, for example, wings or hams, they will give a stronger and fatter broth.
To keep the color of the beets, you can sprinkle them with lemon juice before cooking. And you can add a little vinegar during the frying process (1 teaspoon will be enough).
Before adding to the pan, potatoes can be lightly fried or baked in the oven, then it will not boil and crumble during the cooking process, and the borscht will be more rich and tasty.
Classical borscht has a specific golden hue, which is achieved by sautéing vegetables in vegetable oil, which results in the so-called frying. Many do without it, but it gives a special taste, color and aroma to the dish.
If desired, you can add your favorite seasonings or spices to the borscht. They will add piquancy to the finished borscht. It is not necessary to be limited only to pepper and herbs. Basil, oregano and other herbs will fit into any recipe.
If in the end the borscht turned out not as bright as we would like, then you can add beetroot infusion to it. To prepare it, grate the beets, pour boiling water (or hot broth from a saucepan with borscht), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this composition into the soup.
Even if the recipe does not contain such information, it is still worth adding all the ingredients only to boiling water (or broth), otherwise the taste will suffer, and some of the nutrients will evaporate.
From the moment cabbage was added to the borsch, you should not cover the pan with a lid, otherwise the finished dish will smell unpleasant.
To make the taste and color of borscht more saturated, it is better to fry vegetables longer and add them at the very end of the cooking process.

It remains only to add that the preparation of borscht is an art, but it can be accessible to every self-respecting hostess. You just need to know the recipe of this dish and the tricks of its preparation.