White borscht: two options for the dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Have you ever tried white borscht? If not, then you have lost a lot. Do you want to learn how to cook this dish? The article provides detailed instructions. Good luck in the kitchen!

Polish white borsch (cucumber pickle)

So, what do you need to prepare the dish? Required Ingredients:

• medium potatoes - 2-3 pieces;
• 1 tbsp l. dry marjoram and 1 tsp. dry garlic;
• two or three eggs;
• canned horseradish - to taste;
• medium fat sour cream - ½ cup;
• 50g piece of butter;
• white sausages - 2-3 pieces;
• cucumber pickle - one glass is enough;
• lavrushka - a couple of leaves;
• 0.5 kg chicken meat;
• 1 pc. parsley root and celery root;
• wheat flour (w / c) - enough 2 tbsp. l.;
• leek - 1 pc.;
• favorite spices.

Practical part

1. We put on the table everything from which white borscht will be cooked. Let's start with processing potatoes. We wash and clean the tubers. Chop into cubes.
2. Chicken meat (you can legs or thighs) put in a saucepan. Throw in the chopped potatoes. 2/3 capacityvolume is filled with water. S alt. Bring the liquid to a boil. Remove the foam with a spoon. Let the chicken cook until done. We set the fire to a minimum. You can use more than one type of meat if you like. But in this case, the calorie content of the dish will increase.
3. White roots and leeks should be washed in running water. We cut them, and then passer in a pan, using oil. This will take 2-3 minutes.
4. Send the prepared sauteing to the pan, where the chicken parts and potatoes are.
5. Boil white sausages in broth. We take them and chicken meat out of the pan. What's next? Sausages are simply cut into slices. But with the chicken you have to tinker a little. We remove bones and cartilage. We only need a fillet that is cut into pieces.
6. Add marjoram to the broth in the right amount, and another ½ tsp. pepper. After 5 minutes, turn off the fire.
7. Transfer the entire contents of the pan to a blender for subsequent grinding. We should get vegetable puree. We return it to the pot. Add cucumber brine. Add meat and sausages. Waiting for it all to boil.



8. White borscht should be thickened. To do this, we combine flour with sour cream in a bowl. Knead with a spoon, adding cold (necessarily boiled) water. We fill our borscht with this mass through a strainer. You can pour the dish on plates. Decorate each serving with two halves of hard-boiled eggs and fresh basil. Canned horseradish (1 tsp) is suitable as a dressing for soup. In Poland, this dish is consideredfestive. It is served in bread bowls. It turns out very original and incredibly tasty.

Cooking borscht with sorrel

What ingredients are needed for this dish? Grocery set:

• medium carrot;
• sour cream of any fat content;
• sorrel and parsley - to taste;
• potato tubers - 3 pcs;
• 50g piece of butter;
• roots - to taste;
• one bulb;
• 0.4kg chicken (thighs, legs or other parts);
• lavrushka - one sheet is enough;
• two eggs;
• spices.

Detailed instructions

1. Where do we start? Place the roots, parsley, chicken parts, coarsely chopped (peeled) carrots and onion slices in a saucepan. S alt. Bouillon time is 1.5-2 hours.
2. Let's process the rest of the ingredients. Boil eggs hard boiled. When cool, remove the shell.
3. From the boiled broth we take out the roots and lavrushka. They can be thrown away. We also take out the meat. It should be separated from the bones. Fillet cut into pieces.
4. Shredded potato tubers are put into the broth. We return the meat back to the pan, but without the bones. S alt. Sprinkle with your favorite spices.
5. Wash and chop the sorrel. Boiled eggs and parsley can be simply chopped with a knife.
6. The potatoes are almost ready, which means it's time to add sorrel to the broth. Let's take 5 minutes. We send eggs and parsley to the pan. Cook the soup for another 2-3 minutes. The final touch will be the addition of a piece of butter to the borscht. We mix. After a couple of minutes, you can turn off the fire. Before serving, the first dish should be infused for 10 minutes (under a closed lid). We wish you bon appetit!

In conclusion

We have prepared a fragrant and rich white borsch together with you. The recipes given in the article are designed for Russian housewives with different culinary experience.