Borscht with Chicken
Soups • Russian
Description
Borscht is best cooked over low heat.
Ingredients
- Beetroot 1 piece
- Poultry 20 oz
- Potato 4 pieces
- White Cabbage 5 oz
- Onion 1 head
- Carrot 2 pieces
- Garlic 4 cloves
- Sour Cream to taste
- Passata Tomato Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Thaw the chicken, cut it into pieces, and place it in a pot to boil. Add salt to the broth.
Step 2
When the water comes to a boil, add the chopped potatoes.
Step 3
Grate the large beetroot and carrot. Finely chop the onion. Crush the garlic. Sauté in sunflower oil for 5 minutes. Add the tomato paste.
Step 4
Shred the cabbage and add it to the broth.
Step 5
Once the potatoes are tender, add the dressing and let it cook for another 3–5 minutes.
Step 6
When serving, add sour cream and garnish with herbs.
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