Borscht with chicken and beans is a popular lunch dish that can be prepared using low–fat meat or fatter parts with a bone. Beans can be cooked a little in advance or use ready-made, canned.
Ingredients
Step-by-step cooking recipe
Put the broth to boil. Put chicken pieces in a saucepan, add celery and bay leaf. Fill with water and put on fire. After boiling, remove the foam and continue to cook for half an hour on low heat.
Peel the potatoes and cut them into small pieces. Put it in the broth after half an hour of cooking.
Wash the cabbage and finely chop it, send it to the pot after the potatoes. It is better to add young cabbage to borscht 10-15 minutes before the end of cooking.
Peel onions and carrots, chop.
Heat the oil in a frying pan. Put carrots, onions and grated beets. Fry on low heat for 5 minutes.
Add broth (100 ml), tomato paste, a little salt and spices. Stir and simmer for another 10 minutes under the lid, then transfer to a saucepan.
Add the beans to the pan. Cook the borscht for another 10 minutes. Then try it with salt, spices, if necessary – add it and turn it off after a couple of minutes.
Serve borscht with sour cream, fresh herbs, garlic or onion.
