In summer, there is a great opportunity to diversify your menu, because there are so many vegetables and greens around. In this article we will tell you how to prepare a green borsch with tomato.
The recipe for green borscht with tomato
Ingredients:
- chicken meat - 300 g;
- water 3.5 liters;
- potatoes - 6 pcs .;
- onion - 2 pieces;
- homemade tomato - 250 g;
- tomato paste - 1 tbsp. a spoon;
- sorrel - 1 bundle;
- garlic - 2-3 cloves;
- boiled eggs - 3 pieces;
- dill - a half-pound;
- parsley - a half-batch;
- salt, sugar, black ground pepper - to taste;
- vegetable oil - 50 ml;
- sour cream for filing.
Preparation
Put the chicken in a saucepan, pour in water and put it on the fire. After boiling, remove the foam, taste the salt of the broth and cook on low heat until half cooked. Potatoes cut into small pieces and put it into broth, cook until ready.
In the meantime, we prepare the roast - chop the onion and fry it in vegetable oil, then add the tomato paste and tomato. To taste, add sugar, salt and black ground pepper. In a small fire, simmer for about 7 minutes. At the very end, add crushed garlic.
Pour the roast into a saucepan and mix. Finely chop dill, parsley and sorrel and pour out to the rest of the ingredients. We boil minutes 3. At the end we add boiled eggs cut into cubes. We mix it, let the borsch boil again and turn off the fire. When serving the table in a green borsch with chicken and tomato, add the sour cream.
Green borsch with sorrel and tomato in a multivark
Ingredients:
- chicken - 300 g;
- potatoes - 700 g;
- onion - 100 g;
- tomato paste - 1 tbsp. a spoon;
- tomato juice - 300 g;
- sorrel - 1 bundle;
- greens of dill and garlic - half a pound;
- sugar - 1 tbsp. a spoon;
- vegetable oil - 30 ml;
- salt, spices - to taste;
- eggs - 3 pieces;
- water 3.5 liters;
- sour cream.
Preparation
In the pan multivarki pour in vegetable oil and lay out the chicken, cut into pieces. In the "Frying" or "Baking" mode, we prepare 10 minutes. After that, add the chopped onion and cook
To taste, add sugar, salt, spices and boil for 3 minutes. 45 minutes after the beginning of the extinguishing process, pour tomato into the pan of the multivarquet, add crushed green dill, garlic and sorrel. 5 minutes before the end of the cooking process, we add boiled eggs to the borscht. We give green borscht with tomato to brew in the multivark for 20 minutes under the closed lid. And then we pour it on plates, add sour cream and serve it to the table.