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🥣 Borscht (Traditional Beet Soup) 🥣 • A hearty and vibrant Eastern European classic, Borscht is a comforting beet soup brimming with tender vegetables and rich flavors. Perfect for cozy dinners, small gatherings, or a nourishing meal any time of the year! • 🛒 Ingredients (3 Servings): • For Borscht: • Chicken: 0.5 lbs • Beets: 1 medium, peeled and grated • Olive Oil: 2 Tbsp, divided • Chicken Broth: 2.5 cups • Water: 1 cup • Yukon Potatoes: 1 medium, peeled and sliced into bite-sized pieces • Carrots: ½ large, peeled and thinly sliced • For Zazharka (Mirepoix): • Celery Ribs: ½ large, trimmed and finely chopped • Onion: 0.5 small, finely chopped • Ketchup or Tomato Sauce: 1 Tbsp tomato sauce • Additional Flavorings: • Bay Leaves: 1 leaf • White Vinegar: 3/4 Tbsp, or to taste • Sea Salt: small pinch • Black Pepper: small pinch • Garlic Clove: 1/2 large, pressed • Chopped Dill: 1 Tbsp • 👩🍳 Instructions: • 1. Peel, grate, and slice all vegetables and the chicken. Keep potatoes in cold water to prevent browning, then drain when ready to use. • 2. Heat a large soup pot over medium-high heat and add 1 Tbsp olive oil. Sauté grated beets for 10 minutes, stirring occasionally, until softened. Add 2.5 cups chicken broth, 1 cup water, sliced chicken, potatoes, and carrots. Cook for 10-15 minutes or until fork-tender. Add 1 bay leaf, ¾ Tbsp white vinegar, a pinch of sea salt and black pepper, and a pressed garlic clove. • 3. In a skillet, heat 1 Tbsp olive oil over medium-high heat. Sauté chopped onion and celery until softened and golden, about 7-8 minutes. Stir in 1 Tbsp tomato sauce and cook for 30 seconds. Transfer to the soup pot. • 4. Simmer the soup for 2-3 minutes. Adjust salt and vinegar to taste. Remove the bay leaf before serving. Garnish with chopped dill, and enjoy warm with crusty bread or sour cream! • #food #cooking #borscht #recipe #beetsoup #comfortfood #homemade #reels #foodstagram #homecooking #dinnerideas #healthy #healthyeating • Song: Sway (Quien Sera) by Dean Martin
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