Baby – Borscht
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g chicken breasts or turkey
- 200 ml water
- 1 small potato (s)
- 1 leaf Chinese cabbage, medium-sized
- 1 teaspoon tomato paste
- salt
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast or turkey, dice finely, add to the water, salt if necessary, bring to the boil, cook for 30 minutes over low heat.
- Peel the potatoes, wash them, finely dice them and add them to the broth. When the potatoes are done (in approx. 10-15 minutes), add the Chinese cabbage cut into thin strips and tomato paste and cook for another 5 minutes - done!
- Possibly mash with a potato masher.
- I add a few more croutons, they swell and make baby borscht even more filling.
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