Beetroot with tops and chicken

Cut chicken meat into portions and put it in a saucepan, fill with water. Let it boil and salt. Cook until the meat is completely cooked, periodically removing the foam.

We cut off the tops of the beetroot. Finely chop with a sharp knife. The root vegetable itself is cut into bars 0.5 cm thick. Divide the beetroot mass in half. Pour lemon juice into one part, add sugar and salt. Stir and let stand for 20 minutes. Fry the second part of the beetroot cubes in preheated oil for 10 minutes, add the onion, which we finely chop and grated carrots. Cook for another 10 minutes with constant stirring.

Remove the finished chicken pieces from the pan and separate the meat from the bones. Filter the broth mass. From the entire volume, we pour 1 glass, we will need it later. In the remaining broth, add the passioned vegetables and beets that have been marinated. Let this mass boil. Finely chop the skinless tomatoes and pour them into a frying pan with oil. Fry on high heat until the mass becomes homogeneous. Pour in the broth from a glass and pour in dill and tomato paste. Fry for 10 minutes.

To the vegetables in a saucepan, add the tomato mass, bay leaf and pepper peas and chicken meat. Cook for 10 minutes. Pour in the tops and cook everything for 15 minutes. Let the finished beetroot stand for 7 minutes and you can serve.