Since you all know by now, that sometimes the way traditional Ukrainian food is unhealthy by the way it is cooked. So, today you will learn step-by-step how Ukrainian Borsch (or so called beet root soup) can be cooked a healthy way. Give it a try and let me know how it went.
2lbs of healthy 100% natural chicken breasts
1/2 head of cabbage
4 middle carrots
2 green peppers
2 beet heads
5 chives of garlic
spices (salt, pepper, etc)
half of lemon (or lemon juice)
1 small can of tomato sauce
Make sure you have a good size pot. I dont remember the size of the pot I have at home, but it is pretty decent size and I can feed 10 people easily with one cook off.
Fill the pot with water (half way only)
Cut your healthy chicken into small cubes and put them in cold water. Remember, to never put any meet in hot water. I will post my tips about cooking in my Tips section.
When beets are cooked (you can check it in 30 min by poking through the beet with a fork or a knife. If you can easily penetrate the beets, that means that they are cooked), then put them under cold water.
Most of the people dont realize how much goodness is in beets long stemps. You need to cut them up and use them also. You can put them straight in the pot once you cut them.
Squeeze a half of lemon (I used to add two table spoons of vinegar, in case you don’t have lemon). Vinegar, lemon, tomato sauce, preserve the color of Borsch.
Add graded beets, garlic and spices (if needed) to borscht and stir it up. Turn off the range, cover with lid, and let it sit for a little while. In about 10 minutes, you can serve it. Most of the Ukrainians eat it with sour cream and bread. You decide.
When I finished eating and borscht is cool enough to put in the refrigerator, pour it into your lunch containers. You will have approximately a week of lunches ready for your enjoyment.