Borsch with chicken

Dietary recipe with tender chicken meat. A fragrant chicken broth will make it the most delicious and memorable.

Borsch with chicken
Borsch with chicken
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Time: 
120 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner

Ingredients

  • 350 g chicken fillet
  • 4-5 potatoes
  • 2 carrots
  • < li itemprop="ingredients">1 beet
  • 1 onion
  • 50 ml of vegetable oil
  • 3 tablespoons tomato paste
  • half a head of cabbage
  • a small bunch of greens (parsley, dill)
  • salt , pepper to taste

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Recipe for cooking at home

  1. Rinse the meat, cut into small cubes and add water. Put on the fire, bring to a boil and cook over medium heat for 20 minutes. Then, peel the potatoes, cut into cubes and add to the chicken for another 20 minutes.
  2. Beetroot and carrots are peeled and grated. Heat a small amount of vegetable oil in a frying pan, fry the beets and carrots on it. Onion peeled, finely chopped and added to a frying pan, mixed. Add the tomato paste with a few tablespoons of broth and add to the frying pan. Stir and simmer on low heat under the lid for another 10 minutes.
  3. While frying is stewed, chop the cabbage and add it to the borsch. After 5-10 minutes add the roast, salt, pepper and cook for about 7 minutes. Remove from heat, cover and let stand for 15-20 minutes. Spread on plates and serve, decorated with sour cream and greens.
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