Borscht with tomatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook borscht with tomatoes? Prepare the necessary ingredients for this. You can use any type of meat to cook the broth. For a richer broth, use meat on the bones. I will use chicken with bones. The proportions of vegetables can be slightly changed at your discretion. Peel the potatoes in advance and rinse them to remove dirt.

2. STEP 2

   

   Pour water over the chicken, put on the fire and bring to a boil. When heating, foam will appear - it must be removed. Boil for about 20 minutes. Then separate the meat from the bones and return it to the strained broth.

3. STEP 3

   

   Shred the cabbage. Cut the peeled potatoes into small pieces. Place the cabbage and potatoes in the pan and leave to simmer for 15 minutes.

4. STEP 4

   

   Peel the onions and carrots, rinse and chop. Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and fry the onions and carrots for 3-4 minutes. During this time, the vegetables will become softer.

5. STEP 5

   

   Wash the tomatoes, remove the stem and chop finely.

6. STEP 6

   

   Place the chopped tomatoes in the pan, stir and fry everything together for another 2-3 minutes. During this time, the tomatoes will release juice and become soft. They will be mixed into a common mass with onions and carrots.

7. STEP 7

   

   Then place the finished frying in a pan.

8. STEP 8

   

   Grate the beets and fry for 5-7 minutes. During this time, the beets will decrease slightly in volume and become soft.

9. STEP 9

   

   Add a little salt and spices to the borscht to taste. Place the fried beets and add vinegar so that the borscht does not lose color. You can add a little sugar to taste. Remove the pan from the heat, cover with a lid and leave to stand for 15-20 minutes. Pour the finished borscht into plates and serve hot. Bon appetit!

Comments on the recipe

Moderator Ksenia

18.11.2023

4.7

I usually cook borscht without fresh tomatoes. I either add tomato paste or do without such additives altogether. But it's always interesting to cook something new. The method of preparing borscht with tomatoes is not much different from the way I usually prepare it, except, of course, for adding tomatoes. I did not cut the tomatoes into pieces, but simply grated them and sent the resulting tomato grounds to the frying pan with the carrots and onions. Another difference for me was the addition of vinegar and sugar directly to the soup. I usually add them to the beets while they are stewing. I added one pinch of sugar; I don’t like it when the borscht turns out sweet. The borscht turned out tasty, rich, with a rich taste. I served it with sour cream. My daughter ate two servings at once, which, of course, was very pleasant. Thank you very much for the recipe!

Natalia M

18.11.2023

4.9

For lunch I cooked borscht with tomatoes according to this recipe. It turned out simply amazingly delicious! The borscht is rich, bright, aromatic! The broth was made from chicken thighs. Then I strained it, and removed the chicken from the bones and took it into pieces. I fried onions, carrots and tomatoes in a frying pan. This frying adds rich color to any soup. I fried the beets separately. I put potatoes and cabbage in the broth. If the cabbage is young, it is better to put it in the pan last. I replaced the vinegar with lemon juice in the same amount. I also added a bay leaf at the end for more flavor. I didn't use any other spices. Borscht cooks very quickly! And how delicious it is! Thanks for the recipe!