Brought from Ukraine the recipe of Poltava borscht, it is not for nothing that he is called the king of all borscht, the households turn up at night looking

Every housewife claims that only she knows the secret and only she knows how to cook. bornet. This Ukrainian dish has really become multinational, as a result of which the recipe has acquired a whole border of various methods of cooking. There's cold borscht, white borscht, Romanian borscht, even Uzbek borscht!



Today’s recipe will be different from the classics. We're making Poltava borscht. It is cooked quite easily, from chicken. No brain bones, lard or other heavy foods. It'll do just about anything. Those who want to eat, and those who want to eat. A beautiful dish that can be served both hot and slightly cooled.

Real borscht Ingredients

• 3 liters of water
• 400g chicken meat without skin
• 300g potatoes
• 400g fresh cabbage
• bow
• carrot
• vegetable-oil
• 200g beets
• salt
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 tbsp vinegar
• 2 eggs
• 100g flour
• 3 teeth. Garlic
• dill

Preparation

1. We put water in the pot and throw chicken in it. It's better if it's hips. They are more expensive than fillets, and there is plenty of meat in them. After 40-50 minutes, we take out the meat, separate from the bone and tear through the fibers. In the broth we throw finely chipped potatoes. Shinky cabbage and throw immediately after the potatoes. The texture of the borscht will be soft.
   
   
   
2. We cook it all for 15 minutes and add chicken to the broth. It's shredded, it's going to go great all over the pot. Finely cut onions with carrots and roast them well in a pan with sunflower oil. We put the roast in the pan.
   
   
   
3. Beets cut straw, roast it in a pan for 5 minutes. In the process, add salt, sugar, tomato paste and vinegar. Add to the pot with future borscht. You can even grate a small amount of fresh beets directly into the boiling brew. So the borscht will have a more saturated color.
   
   
   
4. Now the secret: mix the eggs with flour and add some salt. Collect the dough in a cooking bag and add a little to the borscht. It'll make a mess! A beautiful addition to the dish. Squeeze dill and squeeze a couple cloves of garlic for flavor. Cover the whole case and sweat on low fire for another 5 minutes. That's all, actually. Our Poltava borscht is ready!
   
   
   

No extra fat, no weight in the stomach. That's the kind of wrestler we got today. The presence of pebbles relieves you of the need for bread. Just pour a plate of delicious, fragrant food and enjoy it. Foodies advise to add to the dish a couple of pieces of fresh, with a layer of fat. It's just a must for garlic.



If you have a turkey shin, for example, it will also work. But you shouldn't be too zealous. We prepare a light, appetizing dish that should not be saturated with fats, carbohydrates and everything else. Have a good appetite and celebrate the New Year!