Red Borsch with Chicken Celery and Garlic

According to this recipe, borsch on chicken broth turns out to be incredibly tasty, rich, and satisfying. Due to the fact that we boil the potatoes in the broth as a whole, then mash them in mashed potatoes and return them to the pan, the borscht turns out to be thick. Such a first course beckons with its bright color and appetizing aroma. Try it and the whole family will love it.

Cook: 1 hour 30 mins

Servings: 8

Ingredients

Directions

Rinse the celery stalks and cut them into random pieces.
We wash the chicken meat, fill it with water in a saucepan. Put bay leaf, black peppercorns, and chopped celery. Bring to a boil, remove the foam with a slotted spoon. Cook the broth for 50-60 minutes.
We peel potatoes, beets, carrots, and onions.
We take out the chicken and filter the broth. Separate the chicken meat from the bone and randomly cut or disassemble it into fibers.
Return the broth to the pan. Place the chicken and whole potatoes. Cook for 10-15 minutes.
At this time, cut the beets into strips. Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil and fry the beets for 8-10 minutes.
Cut the onions into cubes. Rub the carrots on a coarse grater. In another frying pan, heat the remaining vegetable oil and fry the onions and carrots for 5-7 minutes.
Add tomato paste to the beets, mix. We squeeze out 1-2 tablespoon. tablespoons of lemon juice and add to the pan. Stir and simmer for another 2 minutes.
We take out the potatoes from the broth and mash them in mashed potatoes.
Chop the cabbage into strips. Return the puree to the pot. Add cabbage. Cook for 5-7 minutes.
Put all the fried vegetables into the borscht. Salt and pepper.
Finely chop the bacon and pass the garlic through a press. Grind lard with garlic using an immersion blender or in a mortar. Pour 100-150 ml of broth from the pan into the lard with garlic. Stir and let stand for 2 minutes.
Chop the parsley. Put the parsley in the borscht and pour in the broth with bacon and garlic. Cook for 1-2 minutes. Turn off the heating and let the borscht brew under the lid for 15-30 minutes. Red borsch with chicken stalked celery and garlic is ready.
Enjoy your meal!

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