Borscht with chicken and sour cream

Slavic cuisine

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Description Products Steps

Borscht is a famous dish; it is prepared everywhere using different recipes: with kefir, with fresh cucumbers, with sourdough made from rye flour and others. The borscht recipe is constantly changing. The very first borscht was prepared without potatoes; whey, berries or green apples were used to add sourness. The most complex recipe is Kiev borscht with three types of meat: beef, lamb and pork. This recipe is simplified and uses only one type of meat - chicken.

1. Calories
   126,29 kcal
2. Protein
   6,56 gram
3. Fat
   6,36 gram
4. Carbohydrates
   10,41 gram
5. ~ Time
   1 H 50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Chicken thigh

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   2 pcs. = 340 g
2. Potato

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   3 pcs. = 360 g
3. Carrot

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   1 piece = 100 g
4. Beet

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   2 pcs. = 260 g
5. Sauerkraut

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   70 g
6. Red onions

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   1 piece = 75 g
7. Canned red beans

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   200 g
8. Dried celery
   1 tsp. = 3 g
9. Sunflower oil refined

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   3 tbsp. l. = 51 g
10. Tomato paste

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    1 tbsp. l. = 30 g
11. Salt

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    1.5 tsp. = 10.5 g
12. Black pepper ground

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    0.5 tsp. = 2.5 g
13. Bay leaf

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    2 pcs. = 2 g
14. Parsley

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    1 sprig = 2 g
15. Sour cream 20% fat

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    2 tbsp. l. = 50 g
16. Rye bread

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    2 slices = 70 g

Steps:

1. 
   Rinse and dry the chicken thigh. Wash the potatoes, carrots and beets, peel and cut into strips. Peel the onion and cut into 0.5x0.5 cm cubes. Wash and squeeze the sauerkraut. For serving, rinse, dry and finely chop the parsley.
2. 
   Cook the broth. Place chicken thighs in a saucepan and add 2 liters of water, add bay leaf, salt, pepper and celery, bring to a boil, descale and cook for 20 minutes.
3. 
   Make a fry. Pour 1.5 tbsp into the pan. l. sunflower oil. Add onions, carrots and tomato paste and fry for 15 minutes. Pour the remaining oil into another frying pan, add the beets, a little water and simmer for 20-30 minutes.
4. 
   Cook borscht. Place cabbage in a saucepan, bring to a boil, add beets and roast, cook for 5 minutes, then add beans and cook for another 5 minutes. Add the potatoes, bring to a boil and cook for another 15 minutes.
5. 
   Finish cooking. Remove the chicken thighs, separate the bones from the flesh, cut the flesh into small cubes and place them in the borscht.
6. 
   Pour a portion of borscht with chicken into a soup plate, place it on a substitution plate, place sour cream and slices of bread next to it in a gravy boat. Garnish the borscht with chopped parsley.

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