Borsch is perhaps the winner in the number of options and varieties. I want to offer you a recipe for borsch with celery root and beets canned in tomato. It turns out very appetizing!
Description of preparation:
Adjust the number of root vegetables and spices to your liking. The greater the variety of vegetables, the tastier the borscht. Celery successfully complements the taste, in addition, it is healthy and fragrant. Homemade dressings for borscht not only fill the dish with the taste of summer vegetables, but also greatly speed up the cooking process. Give it a try!
Purpose:
For lunch
The main ingredient:
Vegetables / Celery / Celery Root
Dish:
Soups / Borsch
Ingredients:
- Chicken - 300 Grams
- Carrots - 1 Piece
- Celery - 1 Part (half or quarter of a large root)
- Onions - 1 Piece
- Potatoes - 1-2 Pieces
- Tomato - 300 Milliliters
- Beets - 1 Piece
- Cabbage - 200 Grams
- Garlic - 2-3 Cloves
- Bay leaf - 1-2 pieces
- Salt - 2-3 pinches
- Paprika - 1 tbsp. a spoon
- Black pepper - 1 pinch
- Water - 2-2,5 Liters
Servings: 8
How to cook "Borsch with celery"
Prepare the ingredients.
Cook chicken broth. We dip the chicken in cold water, before boiling, a little foam forms, we remove it. Next, add bay leaf and salt. Cook for about an hour.
In the finished broth, add grated celery and carrots on a coarse grater.
Finely chop the onion and pour it into the pan.
Add the diced potatoes.
After 15 minutes, put in the borscht slaw and paprika. We continue to cook on low heat.
Beetroot in tomato, along with herbs and spices, is suitable for dressing. We add it before turning off with garlic. If there is no such preparation, passer the beets in sunflower oil and add the tomato and spices.
Borsch with celery is ready. Serve hot, with sour cream, sprinkled with black pepper. Bon Appetit!
Cooking tip:
After adding the dressing, bring the borsch to a boil, and turn off the fire.
Source: povar.ru