:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/y9ciVFPMScBiljBiuRYf/b58a4cc13531134a1081aa11766c61.jpeg "Homemade Polish Easter White Borscht")
VIDEORECIPE Homemade Polish Easter White Borscht
This easy recipe teaches how to make the best homemade White Borscht, a typical Polish Easter soup. Don't miss it!
Ingredients
- 400 g chicken
- 350 g potato
- 150 g carrot
- 120 g onion
- 180 g sour cream
- 1 tablespoon vegetable oil
- 21⁄2 l water
- 10 g butter
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon salt
- 350 g pickled cucumbers
- 200 ml Cucumber brine
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Directions
Cut potatoes, carrots and onions into small cubes. Grate pickled cucumbers on a coarse grater.
Pour chicken legs into cold water, boil, drain and rinse the chicken. Pour 2,5 litres of cold water over the chicken again, bring it to a boil, remove the foam and cover the pan with a lid. Cook for 20 minutes over low heat.
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Heat a frying pan with vegetable oil and butter, add onions and fry for 2 minutes over medium heat, then add carrots and fry for another 2 minutes over medium heat.
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Add grated cucumbers to the pan and simmer over low heat for 10 minutes.
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Put potatoes in a saucepan with broth and cook for 10 minutes over low heat.
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Add the vegetables and cucumber pickle to the soup, mix, bring to a boil and cook for 10 minutes over low heat.
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Separate the chicken meat from the bones.
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Add the sour cream and chicken meat to the soup and mix. Bring to a boil and turn off the heat.
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Serve Polish White Borscht hot and sprinkle with fresh parsley. Enjoy!
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RomiHomemade Polish Easter White Borscht
This easy recipe teaches how to make the best homemade White Borscht, a typical Polish Easter soup. Don't miss it!
Cut potatoes, carrots and onions into small cubes. Grate pickled cucumbers on a coarse grater.
Pour chicken legs into cold water, boil, drain and rinse the chicken. Pour 2,5 litres of cold water over the chicken again, bring it to a boil, remove the foam and cover the pan with a lid. Cook for 20 minutes over low heat.
Heat a frying pan with vegetable oil and butter, add onions and fry for 2 minutes over medium heat, then add carrots and fry for another 2 minutes over medium heat.
Add grated cucumbers to the pan and simmer over low heat for 10 minutes.
Put potatoes in a saucepan with broth and cook for 10 minutes over low heat.
Add the vegetables and cucumber pickle to the soup, mix, bring to a boil and cook for 10 minutes over low heat.
Separate the chicken meat from the bones.
Add the sour cream and chicken meat to the soup and mix. Bring to a boil and turn off the heat.
Serve Polish White Borscht hot and sprinkle with fresh parsley. Enjoy!
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