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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chicken borscht is ready. Serve borscht to the table hot, with sour cream and herbs.
    Enjoy your meal!

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