Red Borscht with Chicken and Beans
by Editorial Staff
Red borsch is good for lunch. I love different recipes. Today they cooked red borsch with chicken and beans.
Cook: 1 hour 10 mins
Servings: 8
Ingredients
- Chicken – 0.5 pcs.
- or chicken legs – 2 pcs.
- Beans – 1 glass
- Potatoes – 3 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Beets – 1 pc.
- Cabbage – 1/3 head of cabbage
- Bay leaf – 1-2 pcs.
- Tomato paste – 1-2 tbsp
- Vegetable oil – 30 ml
- Water – 2-2.5 l
- Salt to taste
- Pepper to taste
- Greens to taste
- Sour cream – to taste
Directions
- Rinse the beans, put them in a saucepan, add water and soak for 3-4 hours. Put on fire, bring to a boil. Cook over low heat, covered, until tender (about an hour).
- Wash the chicken, put it in a saucepan. Cover with cold water. Put on fire, bring to a boil (collect foam with a slotted spoon as it develops). Cook over low heat, covered, until tender (about 40 minutes).
- Meanwhile, peel and wash the beets. Cut into strips.
- Cut the cabbage into thin strips. Peel and wash potatoes. Cut into slices.
- Peel, wash onions, and carrots. Dice the onion and coarsely grate the carrots or cut into thin strips.
- The chicken is cooked, take out. Add beets to the pot. Cook for 10 minutes. Add half of the carrots and onions, potatoes, and cabbage. Cook for 15 minutes.
- Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Saute over medium heat for 2-3 minutes. Add tomato paste. Mix. Simmer for 3-5 minutes.
- Put the frying in a saucepan, salt, and pepper, add beans, bay leaf. Cook over low heat, covered for 10 minutes.
- Red borsch with chicken and beans is ready. Sprinkle with fresh herbs. Serve with sour cream. Bon Appetit!
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