Borscht with chicken and beans
Description
Hearty and aromatic soup. Like many, I prepare borscht my own way. Mine is not fatty or heavy, but rather, you could say, diet-friendly. I don't make the traditional sauté; instead, I just lightly simmer carrots and onions in a frying pan with a small amount of oil. I don't recommend replacing tomatoes with tomato paste—it won't taste as good. You can add any spices to taste. Serve with sour cream or without. The soup is ready to serve.
Instructions
- 1
Step 1
Wash any parts of chicken and place them in a pot, then pour fresh filtered water over them.
- 2
Step 2
Bring the pot contents to a boil, reduce the heat to a minimum, and skim off the foam. Simmer the broth until the chicken is tender. Then remove the chicken from the pot and set aside.
- 3
Step 3
Peel the beet, wash it, and grate on a grater. Add to the pot with the broth.
- 4
Step 4
While the beet is boiling, peel, wash, and dice the potatoes.
- 5
Step 5
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot. Place in a frying pan with sunflower oil.
- 6
Step 6
Sauté the carrots with the onion in a pan for 7-8 minutes.
- 7
Step 7
Add to the saucepan.
- 8
Step 8
After 10 minutes, add the potatoes and cabbage cut into thin strips to the pot.
- 9
Step 9
Chop the tomatoes any way you like and add them to the borscht. I had ready-made morse.
- 10
Step 10
Season the borscht to taste with salt and add bay leaf. Cook over the lowest heat until all ingredients are done.
- 11
Step 11
At the end, add the boiled beans.
- 12
Step 12
And also minced garlic.
- 13
Step 13
Chop parsley or dill finely and add to the ready borscht. Return the boiled chicken to the pot.
- 14
Step 14
The fragrant, hearty, and delicious borscht is ready. When serving, add boiled chicken to each bowl.