Delicious red borscht with chicken and beetroot

Light chicken borscht will delight with aroma, taste and health benefits! For sure, borscht in our country is cooked in every house without exception. But the traditional culinary recipe for red borscht requires the presence of either beef meat or sugar bone. And, meanwhile, such a dietary product as chicken, for some reason, is not taken into account. To be honest, in my house it has been a recipe for borscht with chicken for quite a long time. Moreover, I try to cut the chicken meat into small pieces so that, as they say, it gets into every plate. This is a dish of Russian cuisine, a wonderful food for lovers of dietary nutrition.

Laura

Recipe author

Delicious red borscht with chicken and beetroot

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Composition / ingredients

servings:

Chicken (fresh)

400

White cabbage

300

Potatoes (fresh)

Carrots

Beetroot (average)

Onion

Tomato paste

Garlic

Bay leaf

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 25 % 5 g

Fats 20 % 4 g

Carbohydrates 55 % 11 g

94 kcal

GI: 91 / 0 / 9

Step-by-step cooking

Cooking time: 3 h

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Pour water into a medium-sized saucepan and put the chicken to cook. After about seven minutes, salt the water to taste. While our chicken is cooking, we prepare the vegetables: wash them, peel and slice them. Potatoes and onions are diced, beets and carrots are three on a large grater, and cabbage is beautifully chopped. Potatoes are sent first to the chicken broth, then cabbage, after that – toasting from beets, carrots and onions together with tomato paste (moreover, first fry the onion until golden brown, then add other vegetables, fry, put the paste and stew). In borscht, the potatoes should be soft, and the cabbage should not boil (it is better that it slightly crunches). Last of all, add bay leaf and crushed garlic to the borscht.