Russian borsch with chicken

Russian borsch with chicken


Beetroot — 1 piece
Chicken — 600 g
Black cabbage — 200 g
Potatoes — 4 pieces
Onion — 1 head
Carrots — 2 pieces
Garlic — 4 cloves
Sour cream — to taste
Tomato paste — 1 tablespoon


1. Thaw the chicken, divide into pieces and cook. Salt the broth.
2. When the water boils, add chopped potatoes.
3. Beets (large), grate the carrots. Finely chop onion. Crush the garlic. Fry in sunflower oil for 5 minutes. Put in the tomato paste.
4. Shred cabbage and add to broth.
5. As soon as the potatoes become soft, add the dressing, leave for another 3-5 minutes.
6. When serving add sour cream, you can decorate with greens.

Bon Appetit!

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