For this borscht, I use pieces of whole chicken – so that there is both meat and bones. So the broth turns out to be more rich and fragrant, and the borscht becomes tastier and more satisfying. Further in the recipe I will tell you how to cook it correctly.
Ingredients
Step-by-step cooking recipe
Boil the chicken almost to readiness, add the chopped potatoes and cook for another 10-15 minutes.
Cut all the vegetables into strips. Fry the onion and carrot until soft.
Add beets and a couple of spoonfuls of broth, and simmer for 5 minutes.
Add tomato paste and stir.
Put the cabbage and vegetables from the frying pan into the broth, season and cook the borscht for 15 minutes on low heat.
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