Borscht with beans and chicken

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products.

2. Step 2:

   

   Cook meat - bone broth: Wash the meat, load it into a pan with cold water /except chicken fillet/. Add 1/2 onion, 1/4 carrot, 1 garlic clove, dill stalks and parsley.

3. Step 3:

   

   Let it boil, remove 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 put them in a colander. Peel and chop the vegetables : Onion - small, garlic - a very small cube. Cabbage and bell pepper straws. Beets and carrots I grate on a grater for Korean carrots, but you can also cut into strips with a knife.

5. Step 5:

   

   While the broth is cooking, cook the roast : 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. Optionally, you can add 1/2 tsp . 6% - 9% vinegar / to preserve the intense color of beetroot /.

8. Step 8:

   

   Add tomato paste, stir, let it fry, / but you can dilute the pasta in broth and then add - the first option seems to me tastier /.

9. Step 9:

   

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

10. Step 10:

    

    Load chicken fillet into the almost cooked broth /it cooks very quickly, so you don't need to add it earlier/.

12. Step 11:

    

    Peel and cut potatoes into medium cubes.

13. Step 12:

    

    Get the meat out of the broth / everything/ - let it cool down. Then separate it from the bones and cut it into small pieces. You can leave a little meat on the knuckle, for those who like to gnaw a bone.

14. Step 13:

    

    Let the broth boil and load the potatoes. Once it boils again - remove the foam, cook until half-cooked on medium heat.

15. Step 14:

    

    Try the potatoes with a fork, if soft - add the roast.

16. Step 15:

    

    Boiled - add Bulgarian pepper and then cabbage.

17. Step 16:

    

    We return the sliced meat. We try to add salt - if necessary.

18. Step 17:

    

    Load the prepared beans.

19. Step 18:

    

    3 - 5 minutes before full cooking / I usually try 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.

20. Step 19:

    

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