Borscht without potatoes, beans and tomato paste: an original recipe by Hector Jimenez-Bravo
Borsch is a national Ukrainian dish that is cooked differently in each region of Ukraine: with meat and vegetable broths, as well as with and without meat. For an original flavor, borscht can be made with sun-dried tomatoes, mushrooms, beans, smoked pears, sweet paprika, and even herring and sprats.
Culinary expert Hector Jimenez-Bravo shared a recipe for a delicious borsch with meat, chickpeas and herbs, which will have a very original taste, on Instagram.
Recipe
Source: Screenshot of a chef's recipe on Instagram
Ingredients:
How to cook delicious borscht
For the broth:
- duck leg - 1 leg
- prunes - 100 g
Prunes for the dish
Source: pexels.com
- garlic - 1 clove.
- peppercorns - 4 pcs.
Spice mix
- bay leaf - 1 pc.
Dressing and additional ingredients:
- ready-made beet and tomato dressing or 1 carrot and 1 beet
Beet and carrot for roast
- canned chickpeas - 150 g
Cabbage for the dish
- cabbage - 100 g
- salt and pepper - to taste
Spices for the dish
- parsley or dill - a bunch
Method of preparation:
1. Soak raw chickpeas overnight. You can also use canned chickpeas.
Raw chickpeas
2. For the broth, cover duck leg, prunes and spices with water, and bring to a boil. Then reduce the heat and cook for another 3 hours.
Borscht with meat
Source: pexels.com
3. For the roast, grate carrots and beets and fry them in vegetable oil.
Roast for the dish
4. Add the roast to the broth. Add chopped beets, chickpeas, salt and pepper.
Borscht with meat and prunes
Source: pexels.com
Bring to a boil again and add chopped herbs!
Ready-made dish
Ievgen Klopotenko
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