Classic borscht with chicken

Step-by-step cooking

1. Step 1:

   

   How to cook a classic chicken soup? Prepare all the products listed on the list. Take the whole chicken or its individual parts. I often cook borscht from chicken legs. From poultry, of course, borscht will turn out many times tastier. Sear the chicken to get rid of the remaining feathers, if any, and wash thoroughly. I like the taste of celery, so I add its stalks.

2. Step 2:

   

   Peel carrots, potatoes, onions, garlic and beets. Remove the external damaged leaves from the cabbage. Wash all the vegetables and the celery stalk.

3. Step 3:

   

   Remove the skin from the hams. Cut the chicken into small pieces, as in the photo.

4. Step 4:

   

   Send the meat to the pan. Bones are also used for cooking borscht. With them, the broth will turn out richer. Fill it with water and put it on the stove. Bring to a boil over high heat, remove the foam, reduce the flame and cook the broth for about 10-15 minutes.

5. Step 5:

   

   Meanwhile, take care of the vegetables. Chop the onion finely, grate the carrots and beets on a coarse grater.

6. Step 6:

   

   Heat the odorless vegetable oil in a frying pan. Fry the onion, beetroot and carrot on a high flame for about 5 minutes, stirring constantly. Add the tomato sauce.

7. Step 7:

   

   Pour in a little water, reduce the heat under the pan a little and simmer the roast for about 10 minutes, stirring occasionally.

9. Step 8:

   

   Cut the potatoes into cubes or cubes, as you like. Chop the celery into small fragments.

10. Step 9:

    

    Chop the cabbage into thin strips.

11. Step 10:

    

    Put the potatoes in the pot. I also put celery. Cook under the lid for 15-20 minutes (until the potatoes are ready).

12. Step 11:

    

    Add cabbage, roast, bay leaf and crushed garlic clove to the borscht. Add salt to taste. On high heat, wait for the moment of boiling. Pour in the vinegar, add sugar and simmer for another 3-5 minutes. Add sugar in portions, to taste (you may need less or more than indicated in the recipe).

13. Step 12:

    

    At the end of cooking, add finely chopped herbs, hold on the stove for another minute and remove the pan from the heat.

14. Step 13:

    

    Let the borscht brew for a while. You can serve!

15. Step 14:

    

    Offer everyone sour cream and a pinch of ground allspice in a plate.