Chicken Broth Borscht with Beets

Delicious, rich borscht for the whole family. Try making delicious borscht with boiled beets.
cook time: 1h 45 min
Ruby Colston
Chicken Broth Borscht with Beets

Nutrition Facts (per serving)

53
Calories
4g
Fat
3g
Carbs
3g
Protein

Ingredients (16 portions)

Basic:

Garlic 20 g
Tomatoes 130 g
Salt 30 g
Sugar 20 g
Ground black pepper 5 g
Butter 50 g
Water 5 l
Potato 380 g
Bay leaf 3 pc
Tomato paste 140 g
Parsley 15 g
Beet 350 g
Carrot 130 g
White cabbage 300 g
Bulb onions 130 g
Table vinegar 30 ml
Vegetable oil 60 ml
bell pepper 100 g
Chicken 1000 g

Recipe instructions

Step 1

Step 1
We cut the vegetables into strips, optionally into checkers or cubes, as you prefer.

Step 2

Step 2
Fill the chicken with cold water and place on the stove. When the water boils, remove the foam from the broth and reduce the heat. While the broth is cooking, fry the vegetables.

Step 3

Step 3
Pour vegetable oil into a frying pan and add onions. Lightly fry and add carrots. Then sweet pepper, butter, tomatoes and tomato paste. We cooked the vegetables for 15 minutes.

Step 4

Step 4
The broth was cooked for 1 hour. Using a slotted spoon, remove the chicken from the broth and set aside to cool; later, we will separate the meat from the bones.

Step 5

Step 5
Add cabbage to the boiling broth. When it boils, add the potatoes. Cook for 15 minutes. Then put the fried vegetables with tomato paste into the pan and continue cooking for another 10 minutes.

Step 6

Step 6
Add beets and bring to a boil. Then sugar, vinegar, salt, bay leaf, black pepper, chicken, garlic, herbs.

Step 7

Step 7
Let it boil for 1 minute and turn it off. Let the borscht stand for 20 minutes without covering it with a lid. (otherwise the borscht will lose its color.)

Additional rubrics

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