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!