Borscht with giblets is very easy to cook at home. The dish turns out to be rich and aromatic. For the recipe, in addition to traditional vegetables, you will need chicken giblets - a set of liver, hearts and stomachs.
Purpose: For lunch
Main Ingredient: Vegetables / Poultry / Chicken
Dish: Soups / Borsch
- Water - 2.5 Liters
- Potatoes - 250 Grams
- White cabbage - 250 Grams
- Beets - 100 Grams
- Carrots - 80 Grams
- Onions - 70 Grams
- Chicken giblets - 250 Grams (liver, stomachs, hearts)
- Vegetable oil - 30-40 grams
- Tomato Paste - 40 Grams
- Dill - 2 Grams
- Salt - To taste
- Black Pepper - To taste
How to cook "Borscht with giblets"
Prepare your ingredients.
Cut the peeled potatoes into medium-sized cubes.
Place the potatoes in boiling salted water.
Pour the chopped cabbage into the pan. Cook vegetables until tender, about 12-15 minutes.
Rinse chicken giblets, peel off veins, cut into medium pieces. Fry them for 5 minutes in a little oil, add spices to taste.
Then pour in 150-180 grams of water and simmer over low heat for 15-20 minutes until soft.
Chop the peeled carrots and onions. Grate the carrots, cut the onion into cubes.
Fry the onions and carrots in the remaining oil, stirring for a couple of minutes.
Peel the beets, grate, add to the pan with vegetables, also add tomato paste and simmer all together for 5-7 minutes.
Pour the prepared giblets and vegetable frying into a saucepan.
Add finely chopped dill to the borscht, cook for another 3-4 minutes and you're done.
Serve hot to the table. Enjoy your meal!