Borscht with Chicken
by Editorial Staff
Borsch is a traditional Ukrainian dish. You can cook borscht in different ways. If you prefer low-calorie food, then borscht with lean chicken will be a godsend for you.
Cook: 2 hours
Servings: 8
Ingredients
- Chicken legs – 3 pcs.
- Medium beets – 2 pcs.
- White cabbage – 0.5 medium head of cabbage
- Small potatoes – 5-6 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Garlic – 1 clove
- Tomato juice – 0.5 l
- Flour – 1 tbsp
- Bay leaf – 2-3 pcs.
- Pepper to taste
- Salt to taste
- Vegetable oil – 2 tbsp
- Water – 3 l
- Parsley (for serving) – to taste
- Sour cream (for serving) – to taste
Directions
- Wash the chicken and cover with cold water (3 L). Add salt, pepper, bay leaf and put on fire. When the water boils, remove the foam with a slotted spoon. Cover and cook the chicken until tender, about 30 minutes.
- While the chicken is cooking, peel and wash the vegetables. Cut the potatoes into cubes. Cut the cabbage into thin strips. Dice the onion. Chop the garlic. Grate carrots on a coarse grater. Grate beets on a coarse grater. Can be cut into strips.
- Preheat a skillet, add vegetable oil, and add onion and garlic. Fry until golden brown. Add carrots and beets and saute for a few minutes. Then add tomato juice to the vegetables. Fry the flour (2-3 minutes) in a dry frying pan, stirring constantly, and add to the frying. Simmer for another 5 minutes.
- Add potatoes and cabbage to the broth. Cook for 20 minutes (if the cabbage is young, add after frying and cook for 4-5 minutes). Add frying and cook the borscht for another 10 minutes.
Leave to brew for 20-30 minutes. - Chicken borscht is ready. Serve borscht to the table hot, with sour cream and herbs.
Enjoy your meal!
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