Borscht with Chicken and White Cabbage
by Editorial Staff
How many housewives – so many borscht recipes. I’m right? Today I offer borscht with chicken and white cabbage. This is probably the fastest borscht after the lean version.
Cook: 1 hour
Servings: 8
Ingredients
- Chicken – 600 g
- Water – 2.5 l
- White cabbage – 300 g
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Beets – 1 pc.
- Celery root – 50 g
- Bulb onions – 1 pc.
- Tomato paste – 1-2 tbsp
- Garlic (optional) – 3 cloves
- Vegetable oil – 4 tbsp
- Flour – 1 tbsp
- Bay leaf – 2 pcs.
- Salt to taste
- Pepper to taste
Directions
- Wash the chicken. Put the chicken in a saucepan, pour 2.5 liters of water. Let it boil, removing the noise. Salt. Cook for about 20 minutes.
- While the chicken is cooking, prepare the vegetables. Peel, wash, and cut the potatoes. Peel, wash, and coarsely grate the beets (or cut into strips).
- Peel and wash onions, celery root, carrots. Cut carrots and celery into strips. Dice the onion.
- Cut the cabbage into thin strips. Wash greens and chop finely.
- Put potatoes, celery, half carrots, and onions in the broth.
- Preheat a frying pan. Pour in vegetable oil. Layout the prepared beets. Simmer, stirring occasionally, over medium heat for 7-10 minutes. Place the beets and cabbage in the broth.
- Pour vegetable oil into the pan. Place the other half of the carrots and onions. Simmer vegetables, stirring occasionally, over medium heat for 3-4 minutes. Then add 1 tablespoon. a spoonful of flour. Mix. Add tomato paste. Mix. Simmer for 1 minute.
- Put the frying in the borscht. Peel and crush the garlic in a garlic bowl. Put in borscht. Season with pepper, add the bay leaf. Let the borscht with chicken simmer for 5-10 minutes.
- Add greens to the borscht before serving. Red borscht with chicken is ready. Borscht with chicken can be served. Bon Appetit!
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