It’s not borscht, it’s just a secret weapon. 🙂 Any man cannot resist such borscht.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken (any parts) – 600 g
- Potatoes – 2-3 pcs.
- Beets – 1 pc.
- Beans – 0.5 cups
- Carrots – 1 pc.
- White cabbage – 200-300 g
- Bulb onions – 1 pc.
- Tomato paste – 1 tbsp
- Bay leaves – 2-4 pcs.
- Garlic – 2 cloves
- Vegetable oil – 4 tbsp
- Greens – 0.5 bunch
- Salt to taste
Print Recipe
Pin Recipe Instructions
- Cook the beans until tender.
- Wash the chicken. Pour 2.5 liters of water. Place the meat in the water. As it boils, remove the foam. Cook over the smallest heat under the lid.
- While the meat is cooking – peel and wash the potatoes, cut into cubes. Peel and wash the onions and carrots. Dice the onion. Grate carrots on a coarse grater.
- After 15 minutes of boiling the chicken, add potatoes, onions, and carrots to the saucepan.
- Peel and wash the beets. Grate on a coarse grater. Heat a frying pan, pour in vegetable oil, simmer the beets, stirring occasionally, over medium heat for 3-5 minutes. Add tomato paste. Mix.
- Finely chop the cabbage. Peel and chop the garlic.
- Put ready-made beans, cabbage, beets, and garlic into a saucepan. Season with salt to taste and add the bay leaf. Cover the chicken borscht with a lid and let it simmer for 10 minutes. Add greens.
- Borscht with chicken “Red-Beautiful” is ready. Serve with sour cream. Enjoy your meal!
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