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

  1. 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).
  2. 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).
  3. Meanwhile, peel and wash the beets. Cut into strips.
  4. Cut the cabbage into thin strips. Peel and wash potatoes. Cut into slices.
  5. Peel, wash onions, and carrots. Dice the onion and coarsely grate the carrots or cut into thin strips.
  6. 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.
  7. 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.
  8. Put the frying in a saucepan, salt, and pepper, add beans, bay leaf. Cook over low heat, covered for 10 minutes.
  9. Red borsch with chicken and beans is ready. Sprinkle with fresh herbs. Serve with sour cream. Bon Appetit!

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