Borscht in Chicken Broth with Boiled Beetroot

A delicious, rich borscht for the whole family. Try making a tasty borscht with boiled beetroot.

Recipe author

Servings:

Chicken

1000

Water

Carrots

130

Tomato paste

140

Bell pepper

100

Tomatoes

130

Onion

130

Beetroot

350

White cabbage

300

Potatoes

380

Ground black pepper

Salt

Bay leaf

Parsley

Garlic

Vegetable oil

Butter

Table vinegar

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

53 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Cut the vegetables into strips, or, if you prefer, into squares or cubes — whatever you like best.
Step 2:

Cover the chicken with cold water and set it on the stove. When the water boils, skim the foam off the broth and turn down the heat. While the broth cooks, fry the vegetables.
Step 3:

Pour vegetable oil into a skillet and add the onion. Fry lightly, then add the carrot. Then add the bell pepper, butter, tomatoes, and tomato paste. We cooked the vegetables for 15 minutes.
Step 4:

The broth cooked for 1 hour. Lift the chicken out of the broth with a slotted spoon and set it aside to cool; we'll separate the meat from the bones later.
Step 5:

Add the cabbage to the boiling broth. When it comes to a boil, add the potatoes. Cook for 15 minutes. Then add the fried vegetables with tomato paste to the pot and keep cooking for another 10 minutes.
Step 6:

Add the beets and bring to a boil. Then add the sugar, vinegar, salt, bay leaf, black pepper, chicken, garlic, and herbs.
Step 7:

Let it boil for 1 minute, then turn it off. Let the borscht rest for 20 minutes, uncovered (otherwise it will lose its color).