Delicious chicken borscht
Description
The recipe won't take much time. If you use broiler chicken or its parts, the borscht will cook much faster than if you prepare it with home-raised poultry. Optionally, you can add boiled beans or beans in tomato sauce, pepper paste or ground paprika. Don't forget about garlic, as it gives the dish its vibrant aroma. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables and rinse them in water; rinse the chicken fillet and remove the films from it.
- 2
Step 2
Cut the potatoes and fillet into large cubes, place them in a pot or cauldron. Add hot water, bay leaves, and boil for 15 minutes. If necessary, remove any foam that forms with a skimmer.
- 3
Step 3
In the meantime, grate the carrots and beets or chop them into small cubes, as desired. The finer the vegetable pieces, the later they should be added to the broth. Dice half an onion into small cubes and add all the chopped vegetables to a frying pan with vegetable oil. Sauté for about 4–5 minutes over medium heat, stirring occasionally.
- 4
Step 4
Add tomato sauce or tomato-pepper paste and vinegar to the sautéed vegetables, then mix. Simmer for about 1 minute. Vinegar or lemon juice is added to preserve the borscht's color.
- 5
Step 5
Slice the white cabbage into strips and place it in a cauldron.
- 6
Step 6
Then immediately add the sautéed vegetables and mix. Add salt or other seasonings and spices. Simmer the borscht over moderate heat for about 5 minutes. Then press in a peeled garlic clove and mix. Taste the dish. If the beet was not sweet, add a little sugar.
- 7
Step 7
Turn off the heat and let the borscht steep for 10 minutes to absorb the garlic aroma. If desired, you can add chopped fresh herbs at this stage.
- 8
Step 8
Pour the hot soup into deep plates and serve at the table with bread, garlic rolls.