Homemade rich borsch with pieces of meat and beans - what could be better. Such a dish warms well in cold weather and gives a feeling of fullness for a long time.
It is necessary
- - 2 liters of water,
- - 1 chicken thigh,
- - 200 grams of chicken fillet,
- - 430 grams of pork shank,
- - 1 beet,
- - 1 carrot,
- - half of bell pepper,
- - 1 onion,
- - 150 grams of white cabbage,
- - 1 potato,
- - 300 grams of canned beans,
- - 1 tbsp. a spoonful of tomato paste,
- - 2 cloves of garlic,
- - 1 bay leaf,
- - 2 tbsp. tablespoons of chopped greens,
- - 1 teaspoon of sugar,
- - salt to taste,
- - 3 tbsp. tablespoons of vegetable oil.
Instructions
Step 1
Rinse the meat well and place in a saucepan (leave chicken fillet aside). Add half an onion, half a large carrot, a clove of garlic, and a stem of parsley. Put on fire, after boiling, remove the foam and reduce heat to low, salt to taste. Cook the meat until tender.
Step 2
Rinse the beans, discard in a colander. Cut half the onion into small cubes. Chop the garlic. Cut the cabbage and half of the bell pepper into strips. Coarsely grate the beets and carrots.
Step 3
Heat vegetable oil in a skillet and sauté the onion cubes, then add the carrots. Fry for a few minutes and add the grated beets along with a teaspoon of sugar, stir. Add a tablespoon of tomato paste, stir and fry. Then pour in a little broth and simmer the vegetables for a few minutes over low heat. Frying for borscht is ready.
Step 4
Place the chicken fillet in a saucepan of almost boiled broth. Bring the meat until tender.
Step 5
Peel the potatoes, wash, cut into medium cubes. Amount of potatoes to taste.
Step 6
Remove the meat from the finished broth and leave aside to cool. Cut the cooled meat into small pieces.
Step 7
Put the broth on the fire, after boiling, put the potatoes in it, cook until half cooked.
Step 8
Add frying to the broth. After boiling, add the bell peppers and cabbage. Add meat, taste with salt. Put in the beans.
Step 9
About five minutes before cooking, add lavrushka, chopped garlic and fresh herbs to the borscht. Remove the pot of borscht from the heat, leave for half an hour and serve.
