Chicken borsch is a lighter version of a traditional hot dish. This is the perfect choice for a diet lunch, because it contains a whole alphabet of vitamins from vegetables, quickly absorbing protein from poultry breast and no harmful fat.
It is necessary
- - 1 chicken breast;
- - 1 small beet;
- - 1 onion;
- - 1 carrot;
- - 1 sweet pepper;
- - 2 potatoes;
- - 1/4 head of white cabbage;
- - 3 cloves of garlic;
- - 2 tbsp. tomato paste;
- - 2 tbsp. table vinegar;
- - 3 sprigs of dill and parsley;
- - 2 tsp Sahara;
- - 2 pinches of ground black pepper;
- - salt;
- - vegetable oil.
Instructions
Step 1
Rinse the breast, pour 2.5 liters of water into a saucepan and put on high heat. Bring the liquid to a boil, use a slotted spoon to remove any greasy foam and reduce the temperature to medium. Boil the chicken under the lid for an hour while simmering slowly.
Step 2
Wash all vegetables and place them in bowls, preparing them for soup. Chop the cabbage leaves finely. Peel the potatoes and cut them into wedges. Cut off the stem and remove the seeds from the bell pepper and cut into cubes.
Step 3
Remove the husk from the onion and chop finely. Grate carrots and beets. Pass the garlic through a special press. Dry the parsley and dill on a paper towel and chop with a knife.
Step 4
Remove the boiled breast from the broth and set aside on a tray or flat plate to cool. Strain the remaining fat in the saucepan through cheesecloth or a fine mesh sieve and boil again.
Step 5
Transfer the cabbage and potatoes to a saucepan. Heat vegetable oil in a skillet on a nearby burner and sauté the onions, carrots, beets, bell peppers and garlic for 10 minutes over medium heat, stirring frequently with a wooden spatula.
Step 6
Put tomato paste in a frying pan, pour in vinegar, add granulated sugar, stir everything well and simmer for another 5-7 minutes. Introduce the finished fry into the soup.
Step 7
Separate chicken meat from bones, cartilage and skin. Split it into small pieces and toss it into a saucepan. Salt the borscht to taste, season it with black pepper and fresh herbs. Mix everything thoroughly, let the soup simmer and cook for another 5 minutes.
Step 8
Set aside the pan, close it with a lid and let the chicken borscht brew for 15-20 minutes. Pour it into bowls, whiten with a spoonful of sour cream and serve with fresh rye bread or croutons.
