Delicious borscht on chicken broth with chicken
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Peel and slice the potatoes as you like. I have bars.
Step 2:
Take the chicken thigh, peel off the skin and put it in boiling water, cook until tender. The water should be salted to taste.
Step 3:
Cut the boiled meat into portions.
Step 4:
Put raw potatoes in a saucepan with broth, cook over low heat.
Step 5:
Peel and dice the onion. Grate the carrot. And fry them in vegetable oil.
Step 6:
Add the grated beetroot, mix. Add tomato paste and fry again. Add the roast to the half-cooked potatoes. Immediately put the chicken and cook over low heat. Add salt and pepper to taste.
Step 7:
Serve borscht in chicken broth with sour cream or mayonnaise. Bon appetit!
After, we put the finished roast, boil for 3-5 minutes, seasonings. Done)
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
