Russian borscht

Red borscht

Red borscht should be able to cook every housewife. It is said that it is by the skill of cooking this dish that you can judge the culinary success of a woman. Borsch is a nourishing, fragrant soup with bright beet soup. And once borsch soup was cooked from edible leaves of borshchevik - that's where the name comes from. And only later this soup began to be cooked from cabbage.

Carrots 2 pcs. = 160 gr.

Onions 1 pc. = 80 г

Beets 4 pcs. = 520 g

Tinned red beans 400g

Chicken thigh 200g

Tomato paste 60 g

White cabbage 180 g

Garlic 40g

Vegetable oil 30 ml = 30 g

Salt to taste

Ground black pepper to taste

FOR GARNISH

Sour cream 80g

Rinse the vegetables, chicken and herbs thoroughly. Drain the brine from the can of beans. Pre-cook the beets and grate them.

Grate the carrots on a coarse grater and cut the onions into half rings. Fry all the vegetables in a pan with oil.

Add the beets, garlic and tomato paste to the roasted vegetables. Mix the vegetables well and stew over low heat for 5 minutes.

Make chicken broth.

In the chicken broth add sliced cabbage, roasted vegetables and dressed chicken, salt and pepper the soup to taste. Add a little garlic for flavor.

Stir everything well and let the borscht boil for 7-15 minutes. Cook the borscht on low heat with the lid on.

Serve the soup with sour cream, black bread and green onions. Also borscht is traditionally served with pampushki smeared with garlic butter and good lard.