LS Food
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.
Ingredients:
For the broth:
- duck leg - 1 leg
- prunes - 100 g
- garlic - 1 clove.
- peppercorns - 4 pcs.
- bay leaf - 1 pc.
Dressing and additional ingredients:
- ready-made beet and tomato dressing or 1 carrot and 1 beet
- canned chickpeas - 150 g
- cabbage - 100 g
- salt and pepper - to taste
- parsley or dill - a bunch
Method of preparation:
1. Soak raw chickpeas overnight. You can also use canned 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.
3. For the roast, grate carrots and beets and fry them in vegetable oil.
4. Add the roast to the broth. Add chopped beets, chickpeas, salt and pepper.
Bring to a boil again and add chopped herbs!