Borsch with chicken and tomato

Not everyone likes beef in the classic borscht recipe. If you prefer chicken, try this recipe for borscht.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Cooking time: 35 minutes
• Prep time: 60 minutes
• Total recipe preparation time: 95 minutes

Ingredients

• Raw chicken 350 gr
• Water 3 l
• Salt to taste
• Potatoes 1 kg
• Cabbage 600 gr
• Beets 400 gr
• Tomato 1 piece
• Carrots 150 gr
• Vegetable oil 1-2 tbsp. spoons
• Garlic to taste
• Parsley or dill to taste
• Sour cream to taste

Cooking method

• Pour cold water over the chicken, place over medium heat, salt and bring to a boil.

• While the chicken is cooking, cut the potatoes into pieces and chop the cabbage.

• Remove the meat from the pot about an hour after the water has boiled.

• Place potatoes in broth, bring to a boil and add cabbage.

• Meanwhile, grate the beets, chop the tomato and carrots.

• Fry vegetables with oil over medium heat for 5-6 minutes.

• Then add the frying to the pan.

• Separate the chicken from the bones and add to the soup. Cook it over low heat for another 15–20 minutes.

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• Turn off the stove and add chopped garlic and herbs to the prepared soup.

  It is better to let the ready borscht brew, so it will be even tastier.

• Serve the borscht with sour cream.

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