Borsch With Chicken And Smoked Pork Belly - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Classic borscht, but with a twist - with a light hint of smoked meats. Better to cook with lean meat (I use chicken thighs).

Ingredients

Chicken thighs - 2 pcs.

Potatoes - 3 pcs.

Beets - 1 pc.

White cabbage - 150 g

Carrots - 1 pc.

Bulb onions - 1 pc.

Smoked brisket - 150 g

Tomato paste - 1.5 tablespoons

Salt to taste

Spices to taste

Bay leaf - 2 pcs.

Vegetable oil (for frying) - 2 tbsp.

Water

Casserole 2.5 l

• 75 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

Prepare all the food you need for the chicken borscht and smoked pork belly. Wash the meat and cut off any excess. Peel and wash the vegetables. Then put the broth to boil - with chicken, bay leaves, spices.

Cut the peeled potatoes into cubes or cubes. After half an hour of cooking the broth, send the potatoes to the soup.

Thinly chop the cabbage immediately after the potatoes and place in the saucepan.

For frying, finely chop the onions, grate the carrots and beets on a coarse grater.

Fry the onions, carrots and beets in hot vegetable oil for 4-5 minutes. To prevent them from burning, you need to constantly stir and make a low heat.

After 5 minutes, add tomato paste and pour in 100-150 ml of broth. Simmer on low heat for another 7-10 minutes, then transfer the frying to a saucepan.

Add salt, seasoning to taste, and finely chopped smoked brisket. Cook the borscht for another 10 minutes, then let it brew under the lid for half an hour.

Because of the brisket, the borscht turns out to be quite fatty, so add sour cream before serving or not is at your discretion.

The dish turns out to be rich and aromatic, especially the next day.

Enjoy your meal!

Important additions to the recipe

For frying, store-bought tomato paste or homemade tomato puree, tomato sauce are suitable.

• It is better not to use fatty meat for broth. Chicken or lean beef on the bone is ideal.