1. Main Page
  2. National cuisine
  3. Classic borscht with beetroot and chicken in tomato juice

Classic Borscht with Beets and Chicken in Tomato Juice

Make an appetizing, hearty dish for lunch — so good! Borscht is a dish everyone knows, but, sadly, not everyone knows how to make it. Here's my recipe — I've been making borscht this way for a couple of years now (I'll admit I was scared to make it before I got married, but then I had to learn). It's really not as hard as it seems!

Teresa*kAuthor avatar
Recipe author
Classic borscht with beetroot and chicken in tomato juice
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 6 g
Fats 36 % 8 g
Carbohydrates 36 % 8 g
126 kcal
GI: 88 / 0 / 13
    1. Wash the chicken, put it in a pot, and add a couple of bay leaves, one peeled garlic clove, and one peeled onion. Cover with water and set it on the heat. Cook the broth for 1.5–2 hours, then remove the chicken and strain the broth. Free-range chicken makes a wonderfully tasty, rich borscht.
    1. Peel and wash the vegetables (potatoes, carrot, beet, onion). Cut the potatoes into sticks, grate the carrot, dice the onion, and cut the beet into thin strips.
    1. Add the potatoes to the broth and cook for 20 minutes. Sauté the carrot and onion in vegetable oil until golden, then sauté the beet until tender. Add the vegetables to the borscht and pour in the tomato juice.
    1. Finely shred the cabbage and add it to the borscht after the vegetables.
    1. Peel the garlic, press it into a mortar, add the pork fatback, and crush them together, then stir into the borscht.
    1. Rinse the parsley and dill, chop with a sharp knife, and add to the borscht along with the salt and ground allspice.
  • Before ladling the borscht into bowls, let it rest, covered, for about 15–20 minutes.
  • Enjoy!

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 beetroot - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Allspice - 263  kcal/100g
  • Tomato juice - 21  kcal/100g

Similar recipes

Related and additional categories: