Chicken broth borscht
Description
A hearty first course. Here is a simple recipe for borscht made with chicken broth. Since the chicken is cooked without the skin, the borscht turns out very light and diet-friendly. The abundance of vegetables and herbs makes it filling and delicious. Be sure to serve the finished dish with sour cream and black bread. Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
Remove the skin from the chicken drumsticks, cover them with water, and place over medium heat to boil. Also add one peeled carrot and one onion. Bring to a boil, skimming off the foam, then simmer until the meat is cooked through.
- 2
Step 2
Grate the second carrot on a grater, chop the onion. Sauté the vegetables in oil until soft and golden.
- 3
Step 3
Pour in the tomato juice and simmer everything together for 10 minutes.
- 4
Step 4
The chicken drumsticks are cooked, so we take them out of the pot. Discard the whole onion and carrot into the trash. Add cubed potatoes to the broth. Season with salt to taste and cook for another 10 minutes.
- 5
Step 5
Separate the meat from the bones.
- 6
Step 6
The potatoes are almost cooked. Add the meat to the broth, along with the boiled chopped eggs and the sautéed vegetables. Cook for another 5 minutes.
- 7
Step 7
Wash all the greens, then chop them finely. Add the greens to the pot, pour in the tomato juice. Salt and pepper to taste, mix well. Remove the borscht from the heat.
- 8
Step 8
Let the borscht steep under the lid for 15 minutes. Serve at the table with sour cream.