Borscht with beans and chicken

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the necessary products.

2. STEP 2

   

   Cook the meat - bone broth: Rinse the meat, place it in a pan with cold water /except chicken fillet/. Add 1/2 onion, 1/4 carrot, 1 clove of garlic, dill and parsley.

3. STEP 3

   

   Let it boil, skim off the foam, reduce the heat to minimum, add salt and cook until the meat is fully cooked (about 1 hour).

4. STEP 4

   

   Rinse the beans and drain in a colander. Peel and cut the vegetables: Onion - fine, garlic - very small cubes. Cabbage and bell pepper into strips. I grate the beets and carrots on a Korean carrot grater, but you can also cut them into strips with a knife.

5. STEP 5

   

   While the broth is cooking, prepare the frying: Fry the onion in hot oil until transparent or a little longer.

6. STEP 6

   

   Add carrots.

7. STEP 7

   

   Beetroot, 1 tsp. sugar, add salt. If desired, you can add 1/2 tsp 6% - 9% vinegar /to preserve the intense color of the beets/.

8. STEP 8

   

   Add tomato paste, stir, let it fry, /but you can dilute the paste in the broth and then add it - I think the first option is tastier/.

9. STEP 9

   

   Add a little broth so that the vegetables simmer under the lid /1 - 2 minutes/ on low heat. Then remove from the stove - the frying is ready.

10. STEP 10

    

    Add chicken fillet to the almost cooked broth (it cooks very quickly, so there is no need to add it before).

11. STEP 11

    

    Peel and cut the potatoes into medium cubes.

12. STEP 12

    

    Remove the meat /all/ from the broth and let it cool. Then separate it from the bones and cut it into small pieces. You can leave a little meat on the shank for those who like to chew on the bone.

13. STEP 13

    

    Let the broth boil and add the potatoes. When it boils again, skim off the foam and cook until half cooked over medium heat.

14. STEP 14

    

    Taste the potatoes with a fork; if they are soft, add frying.

15. STEP 15

    

    When it boils, add the bell pepper and then the cabbage.

16. STEP 16

    

    Return the chopped meat. Taste for salt - add if necessary.

17. STEP 17

    

    Load the prepared beans.

18. STEP 18

    

    3 - 5 minutes before they are fully cooked / I usually taste the potatoes / add bay leaf, garlic and herbs. Turn off the stove (I have an electric one) and let the borscht brew under the lid for 20 - 30 minutes.

19. STEP 19

    

    Serve with sour cream, garlic donuts, and it will be delicious. Bon appetit !

Comments on the recipe

naniki

03.09.2023

4.8

The borscht turned out great! The brain bone is especially captivating!

BLUE-EYED

03.09.2023

4.5

Thanks naniki! We also like this recipe, so we cook it often.