Vegetable Borscht with Rooster Broth
Chicken Vegetables Soups and Stews
Invigorating and nourishing borscht with lots of green vegetables. I prepared it with some of the broth I made from a free-range rooster. I wanted something nourishing and light. Since it's so simple, I cut the vegetables julienne for an elegant presentation.
Ingredients
1 liter rooster broth
1 medium carrot
1 medium potato
4-5 broccoli florets
4 asparagus stalks
2 green onion stalks
1/2 leek
2 tablespoons peas (fresh or frozen)
100 ml borș (fermented wheat bran liquid)
salt
Servings: 4
How to prepare vegetable borscht with rooster broth
- I prepared the rooster broth a day ahead following the steps here (1-4), strained it and kept it in the refrigerator.
- Cut the carrot into julienne strips (matchsticks). The potato the same (like for shoestring fries). Cut the green onion and asparagus into segments equal to the carrot matchsticks. Cut the leek into rounds. Separate the broccoli into small florets.
- Put the broth in a pot and bring to a boil.
- Add the carrot and simmer covered, on medium-low heat, for 5 minutes.
- Add the potato, leek, and green onion and cook for just under 10 minutes. Check that the vegetables are cooked.
- Add the broccoli, asparagus, and peas. Continue cooking covered for 2 minutes.
- Add the borș (bring it to a boil first) and let it simmer together for 1 more minute. Adjust the soup for salt.
- It's better if it sits for at least an hour. Serve warm with freshly ground pepper.
