Borscht with tomatoes

Name: Borscht with tomatoes
Total time: 1 h 10 min
Yield: 4
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Chicken leg - 300 g; Cabbage - 150 g; Potatoes - 240 g; Tomato - 180 g; Bell pepper - 150 g; Carrots - 100 g; Beetroot - 260 g; Onions - 80 g; Garlic - 15 g; Bay leaf - 2 g; Tomato paste - 60 g; Paprika - 5 g; Sugar - 4 g; Sour cream - 25 g

Cookinero 28 Mar 2025

6910

Hearty, aromatic borscht. Vegetables make it especially tasty: tomatoes, beets, cabbage, sweet bell peppers. This borscht will please you any time of the year.

How to cook Borscht with tomatoes

Step 1

Finely chop the cabbage.

Step 2

Carrots and beets need to be grated.

Step 3

Dice the onion and crush the garlic.

Step 4

Cut the potatoes into strips or cubes.

Step 5

Peel the tomatoes. To do this, make several thin cuts on the skin and pour boiling water over the tomatoes for 1-1.5 minutes. Then cut the tomatoes.

Step 6

Make a chicken leg broth. Place the meat in cold water, add bay leaf and cook for 30 minutes. Remove the meat from the bone and cut into small pieces.

Step 7

Fry the carrots and onions in a hot frying pan.

Step 8

Add beets, tomato paste and half a glass of prepared broth.

Step 9

Place the chopped tomatoes in the pan, add sugar and a teaspoon of paprika. Mix the ingredients thoroughly and simmer for 2-3 minutes.

Step 10

Bring the broth to a boil and add the chopped cabbage, meat and potatoes.

Step 11

Add the dressing, salt and ground black pepper to taste to the broth.

Step 12

Cook the borscht for about 5 more minutes and let it sit. Enjoy!

Borscht with tomatoes - FAQ About Ingredients, Baking Time and Storage

Can I use canned tomatoes instead of fresh ones in this borscht recipe?

Yes, you can substitute fresh tomatoes with canned diced tomatoes (about 14 oz). Skip the peeling step and add them directly with their juices during Step 9 for a quicker option.

How can I make this borscht vegetarian without compromising flavor?

Replace chicken broth with vegetable broth and omit the meat. Boost umami with mushrooms or a spoonful of soy sauce, and add a tablespoon of vinegar to balance flavors like the original recipe.

What's the best way to store leftover borscht, and how long does it last?

Store cooled borscht in an airtight container in the fridge for up to 4 days. The flavors often improve the next day as ingredients meld together.

Can I freeze borscht, and if so, how should I reheat it?

Yes, borscht freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. Add a splash of broth or water if needed.

Is there a low-carb alternative to potatoes in this recipe?

Swap potatoes with diced radishes, turnips, or cauliflower for a lower-carb version. These mimic the texture while reducing carbs significantly.

How can I make this borscht thicker or thinner?

For thicker borscht, simmer uncovered longer to reduce. For thinner, add more broth or water gradually until desired consistency is reached.

What are some traditional toppings or sides to serve with borscht?

Serve with a dollop of sour cream, fresh dill, crusty rye bread, or garlic-rubbed pampushky (Ukrainian bread rolls) for authenticity.

Can I use pre-shredded cabbage to save time?

Absolutely! Pre-shredded coleslaw mix works well, though it may cook slightly faster—check tenderness at the 3-minute mark in Step 10.

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The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

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