Chicken borsch is a lightweight version of a traditional hot dish. This is an ideal choice for a diet lunch, because it has a whole alphabet of vitamins from vegetables, quickly absorbed protein from poultry breasts and no harmful fat.
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You will need
- - 1 chicken breast;
- - 1 small beetroot;
- - 1 onion;
- - 1 carrot;
- - 1 bell pepper;
- - 2 potatoes;
- - 1/4 of a head of white cabbage;
- - 3 cloves of garlic;
- - 2 tbsp tomato paste;
- - 2 tbsp table vinegar;
- - 3 branches of dill and parsley;
- - 2 tsp Sahara;
- - 2 pinches of ground black pepper;
- - salt;
- - vegetable oil.
Instruction manual
1
Rinse the breast, fill it with 2.5 liters of water in a saucepan and put on a strong fire. Bring the liquid to a boil, remove the resulting fatty foam with a slotted spoon and reduce the temperature to an average. Cook the chicken under the lid for an hour with constant slow boiling.
2
Wash all vegetables and arrange them in bowls, preparing for soup. Thinly chop cabbage leaves. Cut the peel from the potato and cut it into small wedges. Cut the stalk and take out the seeds from the bell pepper and cut it into cubes.
3
Free the onion from the husk and chop it finely. Grate carrots and beets. Pass the garlic through a special press. Dry parsley and dill on a paper towel and chop with a knife.
4
Remove the boiled breast from the broth and leave it on a tray or flat plate to cool. Strain the remaining broth in the pan through cheesecloth or a fine-mesh sieve and boil again.
5
Transfer cabbage and potatoes to the pan. Heat vegetable oil in a frying pan on a neighboring burner and fry onions, carrots, beets, bell peppers and garlic in it over 10 minutes over medium heat, often stirring the vegetables with a wooden spatula.
6
Put the tomato paste in the pan, pour the vinegar, pour in the granulated sugar, stir everything well and simmer for another 5-7 minutes. Put the finished frying in the soup.
7
Separate chicken from bones, cartilage and skin. Split it into small pieces and drop it into the pan. Salt the borscht to taste, season it with black ground pepper and fresh herbs. Mix everything thoroughly, let the soup boil and cook it for another 5 minutes.
8
Set the pan aside, cover it with a lid and let the chicken borscht brew for 15-20 minutes. Pour it on plates, whiten with a spoon of sour cream and serve with fresh rye bread or crackers.