Hearty Red Borscht with Chicken and Veggies

Light, healthy, aromatic, healthy! Borscht with chicken, carrots and beets is delicious, red and will appeal to all diet food lovers. Light and at the same time very satisfying, you can prepare it quickly and without much effort. For adults and children!
cook time: 1h
Lucas Halstead
Hearty Red Borscht with Chicken and Veggies

Nutrition Facts (per serving)

59
Calories
3g
Fat
5g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Water (Adjust the amount of water to taste) 2.3 l
Potato 6 pc
Tomato paste 1 tbsp
Beet (small size) 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Greenery to taste
Chicken 500 g
Young cabbage (half a small sized can) 300 g

Recipe instructions

Step 1

Step 1
How to cook borscht with chicken, carrots and beets? Prepare all the necessary products. You can take a whole chicken or use individual parts. I cooked borscht from a frozen chicken soup kit. You can use any white cabbage, I used young cabbage. The amount of vegetables in the soup is indicated approximately; you can change the proportions to your taste.

Step 2

Step 2
Place the chicken in a saucepan, cover with cold water and place on the stove. At the moment of boiling, foam forms. Be sure to remove it with a spoon, reduce the flame to moderate and simmer the broth covered for 30-40 minutes. Open the lid slightly to allow steam to escape.

Step 3

Step 3
At this time, take care of your vegetables. Peel and wash potatoes, carrots, onions and beets.

Step 4

Step 4
Cut the potatoes into small cubes or large strips, as you prefer. Chop the onion into small squares. Chop the carrots and beets by hand or grate them.

Step 5

Step 5
Heat a small amount of refined vegetable oil in a frying pan. Place carrots, onions and beets in a frying pan. Stirring, fry for about 5 minutes.

Step 6

Step 6
Rinse the cabbage, remove the outer spoiled leaves and chop into thin strips.

Step 7

Step 7
Add tomato paste to the pan. Instead of pasta, it is acceptable to use tomato sauce or ketchup. To make the borscht have a more balanced taste, you can add a quarter teaspoon of sugar and less than a teaspoon of 6% vinegar to the frying.

Step 8

Step 8
Mix everything and simmer over low heat for another five to seven minutes. To prevent the roast from burning, add a few tablespoons of chicken broth from the pan.

Step 9

Step 9
Rinse the greens and dry. Peel the garlic. Finely chop the garlic cloves and herbs.

Step 10

Step 10
Remove chicken from pan. Add the potatoes to the broth. Increase the stove flame, and after boiling again, reduce it to moderate. Boil the potatoes until tender (10 to 20 minutes).

Step 11

Step 11
Next, add the cabbage to the pan. Simmer on the stove for five minutes.

Step 12

Step 12
Add frying to the borscht, salt everything to taste. Turn the stove flame to maximum and let it simmer for a couple of minutes.

Step 13

Step 13
Finally, add the herbs and garlic to the pan. Turn off the stove, cover the pan with a lid and let it brew for a few minutes.

Step 14

Step 14
When serving, offer each person a bowl of ground black pepper.

Additional rubrics

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