Cream borscht: how to cook a traditional Ukrainian dish in a new way

Borsch is a dish that every housewife knows how to cook. In the summer, this dish can be prepared in a lighter version, with greens, eggs – green, cold, and even cream borscht.

Cook Oksana shared a recipe for an unusual creamy borscht on Instagram, which is very simple and quick to prepare.

Ingredients:

• Water – 2-2.5 liters
• Chicken fillet – 1 pc.
• Butter – 1 pc.
• Olive oil
• Carrots – 2-3 pcs.
• Onions – 2 pcs.
• Beetroot – 3 pcs.
• Sweet paprika
• Ground pepper
• Salt
• Tomato paste – 1-2 tbsp.

Method of preparation:

1. Add chopped potatoes, whole onion and carrots, and bay leaf, if desired, to cold water.

2. Wash the chicken under cold water, add salt and spices, and fry on all sides in oil and olive oil until golden brown. Then add the fillet to the broth.

3. When the beets are slightly cooked, remove them and grate on a coarse grater. Fry in olive oil, add salt and pepper, and then tomato paste. When everything is well fried, add to the broth.

4. Cut the onion into half rings, fry until golden brown, add to the grated carrots, and when ready, add to the broth.

5. Take out the meat and chop it into pieces, you can add it to the borscht and blend it with a blender, or you can blend it without meat and add it on top.

Serve borscht hot with sour cream!

You can also find recipes on OBOZREVATEL:

• Red borscht with beef
• Borscht in a slow cooker
• Borscht without frying