Chicken borsch for the holiday

four

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 49.94kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  49.94kcal

• Rating
  

  5 out of 5

• Recipe

Borsch made from chicken legs. Fast, rich and delicious.

Let’s get started!

Ingredients

0/15 ingredients

• Chicken legs – 4 pcs.
• Cabbage-400 gr.
• Potato 5 tubers
• 1 onion
• Tomato paste-50 gr.
• Lemon 1/2
• Water-3 l.
• Garlic-3 prong
• Sugar sand-1.5-2 tbsp.
• Salt to taste
• peas – 6 pcs.
• Bay leaf – 2 pcs.
• 1 carrot
• Beets – 3 pcs.
• Butter-50 gr.

5 из 5 1 1ч 30мин1ч 30мин 49.94

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Rinse chicken thighs, cut through joints.
2. At the bottom of the pan lay a bay leaf, peppercorns.
3. Lay the cut thighs on top.
4. Add peeled, uncut potatoes and carrots.
5. Pour water, leaving 1 liter.
6. Bring to a boil and, having removed the foam, cook for about 45 minutes. To salt.
7. Rinse beets well, pour water (1 l). Cook until readiness. Pour the beetroot broth into the soup.
8. Chop cabbage.
9. Remove the potatoes from the broth and crush it on the cabbage. Everything back to the hips.
10. Chop the onion and carrots from the broth.
11. Grate boiled beets.
12. In a stewpan, melt a little and fry the onion on it first.
13. Then put carrots and beets, tomato paste on it. To water lemon juice.
14. Spasser vegetables and give them a little sweat on a slow the fire.
15. Pour lemon juice into the thighs and add sugar.
16. Put the fried vegetables and let it boil for 5 minutes.
17. Turn off the heat and let the borscht brew for 15 minutes.