Tasty borscht with chicken, potatoes and beetroot
Ingredients
- 350 g chicken
- 3 l water
- 1 kg potatoes
- 600 g cabbage
- 400 g beetroot
- 1 tomato
- 150 g carrot
- 1-2 tbsp vegetable oil
- Salt, to taste
- Garlic, to taste
- parsley, or dill, to taste
- sour cream, to serve
Utensils
- Casserole
- Frypan
- Knife
- Cut-board
- Grater
- Peeler
Instructions
- Put the chicken in a saucepan and cover with water.
- Salt the water, put on the stove on medium and bring to the boil.
- Cook the meat for about 1 hour.
- Meanwhile, peel the vegetables.
- Potatoes in Cut into pieces and chop the cabbage.
- Remove the meat from the pot.
- Add the potatoes to the chicken broth, bring to the boil and add the cabbage.
- Meanwhile, grate the beetroot, dice the tomato and carrot.
- Oil Heat in a pan, add the vegetables and fry over a medium heat for approx. 5-6 minutes.
- Then add the fried vegetables to the pot with the potatoes.
- Separate the chicken from the bones.
- Add the meat to the soup and serve Simmer for another 15-20 minutes on a low heat.
- Switch off the stove, add the chopped garlic and herbs to the finished borscht.
- Let the soup steep for 30 minutes.
- Enjoy the finished borscht with sour cream and fresh bread.
Borscht tastes even better if it sits for a while before being served.
