When you don't want to overload your stomach with heavy food, it's time to cook an appetizing borscht with chicken. Such a first course perfectly invigorates and satisfies hunger. And the vitamin composition energizes for a long time. Taste a plate of hot borscht and you will feel a surge of strength!
Ingredients
- Chicken (home) – 500 g
- Beetroot (average) – 2 pieces
- Potatoes - 300 g
- Cabbage (white) – 300 g
- Onion - 1 piece
- Carrots - 1 piece
- Garlic - 2 cloves
- Green peas - half a glass
- Vegetable oil - 3 art.l.
- Tomato juice - 150 ml
- Paprika (ground) – 1 tsp.
- Black Pepper - 3 peas
- Salt - to taste
- Dill (for submission) – 4 twigs
- Water (filtered) – 3,5 l
Step-by-step cooking recipe
Cut the chicken into large pieces, rinse and boil for 10 minutes.
Change the water, add the peas of black pepper and cook for 1 hour over low heat.
Peel and slice potatoes, beets and onions. Grate the carrots on a coarse grater, chop the cabbage into strips.
Heat the oil in a frying pan and fry the onion and carrot until golden brown.
Add beetroot, ground paprika, squeeze garlic through a press and cook for another 7 minutes.
Pour in tomato juice, 250 ml of hot broth and simmer under the lid for 15 minutes.
Pour the roast, potatoes and cabbage into a saucepan with meat. Boil for 10 minutes.
Add green peas, salt and turn off after 2 minutes. Insist borscht under the lid for 15-20 minutes.
When serving, add finely chopped dill to the plate.
