For cooking borscht, you can use any part of the chicken, but it is better to use more fatty ones – for example, a thigh or a shin. You can also take a soup set. While the meat is cooking, you will just have time to prepare the vegetables and make a dressing with tomato.
Ingredients
Step-by-step cooking recipe
Wash the chicken meat for the broth, send it to a saucepan with water (about 2 liters), add the bay leaf. Cook after boiling water for 30 minutes.
Peel the potatoes and cut them into small pieces. Pour into a saucepan after half an hour of cooking the chicken. After re-boiling, add the finely chopped cabbage to the pan.
For frying, chop the peeled onion, beetroot and carrot.
Heat the frying oil in a frying pan. Transfer the onion, beetroot and carrot. Turn down the heat and stir-fry for 7 minutes.
Pour 100 ml of broth into the pan, add tomato paste and mix. Simmer for 10 minutes. Then transfer to a saucepan, add salt and spices. Boil for another 10 minutes.
Let the borscht brew under the lid for at least half an hour, then serve with sour cream or mayonnaise and fresh herbs.
