Today, we will cook a delicious borscht with beans in chicken broth. If for some reason you don’t eat meat, then such borscht can be cooked in vegetable broth, or plain water.

By the way, the site has a recipe for classic borscht, I advise you to cook it.

Ingredients

• Water 4 l.
• Chicken thighs 500 gr. (without skin and bones).
• Beetroot 500 gr. (purified).
• Potatoes 200 gr. (purified).
• White cabbage 400 gr.
• Bulb onion 100 gr.
• Carrot 100 gr.
• Garlic 3 cloves.
• Canned beans 250 gr.
• Vegetable oil 20 ml.
• Salt and pepper to taste.
• Vinegar 9% 20 ml.
• Sugar 100 gr.
• Tomato paste 70 gr.
• Greens to taste (dill, parsley, cilantro, green onions, etc.)

Cooking borscht with beans and chicken

First of all, put the beets on the boil. Rinse it, fill it with water and cook until soft, it took me about 1.5 hours. Then peel and grate on a coarse grater.

Put the chicken broth on to boil. Pour cold water over chicken thighs, and cook over low heat, not forgetting to remove the foam. How to cook chicken broth read in this recipe. Once the broth is cooked, remove the chicken from it and chop it finely.

Peel the potatoes, cut into cubes.

Cut the onion into strips, grate the carrots on a coarse grater. Fry in vegetable oil until soft, add tomato paste, 100 ml. chicken broth, and simmer until the broth has completely evaporated.

Cut the cabbage into strips. Put in the broth, bring to a boil and simmer for 5 minutes.

Then add the potatoes and cook until they are soft. Then add vegetable passerovka (fried onions and carrots with tomato paste), canned beans. Cook for 5 more minutes.

Then add boiled beets, finely chopped garlic, 100 grams of sugar, salt and pepper to taste, and finely chopped greens. Bring to a boil and turn off the heat. Let the borscht brew for at least 2-3 hours, and then serve. Borsch can be served with sour cream, Borodino bread, lard and fresh herbs.

Bon Appetit!