Red Borscht “Three Hostesses”
by Editorial Staff
Each housewife has her own recipe for borscht … And if in the summer three housewives are going to cook borscht in a country kitchen? It turned out delicious, the recipe was approved)))
Ingredients
- Homemade chicken – 300-500 g
- White beans – 1 glass
- Young beets – 2-3 pcs.
- Young carrots – 1 pc.
- Onions – 1 pc.
- Young potatoes – 300 g
- Young cabbage – 0.25-0.5 heads of cabbage
- Sweet pepper – 1 pc.
- Tomatoes – 2-3 pcs.
- Greens – 1 bunch
- Salt – 2-2.5 teaspoon
Directions
- My homemade chicken, cut into convenient pieces and set to cook in a 4-5 liter saucepan. There should be enough water in the pot to cover the meat, but not more than three quarters. When the water boils, remove the foam.
- At the same time, pour water over the white beans and set them to boil too.
- Peel the beets and place them in the boiling broth. Cook until the beets are cooked (35-40 minutes).
- Peel, wash, and cut the carrots into strips. Peel, wash, and chop the onion.
- Peel the potatoes, wash and cut into small cubes. Chop the cabbage not very thinly. Take out the finished beets and cool.
- Salt the broth. Dip onions, carrots, potatoes, and cabbage into the broth.
- During this time, peel and finely chop the bell pepper. Add pepper and beans cooked by this time (along with the liquid in which it was cooked) into the borscht.
- Wash the tomatoes. Scald them with boiling water if desired and peel them off, but this is not necessary. Cut into cubes. Add tomatoes to the borscht.
- Grate beets on a coarse grater – this way it gives off color better. We spread the beets in the borsch. We check the borscht for salinity, salt if necessary.
- Finely chop the greens. We fall asleep greens. You can add a bay leaf to red borsch with beans. And turn off the borscht. Red borsch with beans can be eaten immediately, or even better – the next day.
Enjoy your meal!
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