Red Borscht with Chicken

by Editorial Staff

And for lunch, we have red borscht πŸ™‚ What could be better?

Cook: 1 hour

Servings: 8

Ingredients

  • Chicken legs – 2 pcs.
  • Potatoes – 2-3 pcs.
  • Beets – 1 pc.
  • Carrots – 1 pc.
  • White cabbage – 200-300 g (to taste)
  • Bulb onions – 1 pc.
  • Tomato paste – 1-2 tbsp
  • Bay leaf – 2-3 pcs.
  • Pepper – 0.25 teaspoon (to taste)
  • Apple cider vinegar – 1 teaspoon
  • Vegetable oil – 4 tbsp
  • Greens – 0.5 bunch
  • Salt – 1 tbsp (to taste)

Directions

  1. Fill the legs with cold water (2-2.5 liters). Bring to a boil, skimming off the foam with a slotted spoon. Reduce heat to very low, season with salt, cover, and cook until tender, 30-40 minutes.
  2. Wash and peel the beets. Grate or cut into thin strips. Cut the cabbage into thin strips. Peel and wash potatoes, cut into cubes.
  3. Take out the cooked chicken. Put potatoes and cabbage in the broth. Cook for 15 minutes over low heat.
  4. Peel and wash the onions. Dice the onion. Peel and wash the carrots. Cut the carrots into thin strips.
  5. Preheat a frying pan, pour in vegetable oil. Layout the beets. Add 1 teaspoon of apple cider vinegar. Simmer, stirring occasionally, over medium heat for 3-4 minutes. Put in a saucepan.
  6. Add vegetable oil to the pan, put onions and carrots. Simmer, stirring occasionally, over medium heat for 3-4 minutes. Add tomato paste, stir. Simmer for 1 minute.
  7. Put the frying in the borscht. Salt to taste. Add bay leaf, pepper. Cook the red borscht over the lowest heat for 5 minutes. Remove from heat. Wash and chop the herbs. Put in borscht. Cover, let it brew for 20 minutes. Red borscht with chicken is ready. Serve red borsch with chicken and sour cream.

    Enjoy your meal!

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