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Borscht from Childhood
A traditional, hearty chicken borscht with a classic vegetable sauté and aromatic garlic.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Put the chicken on to boil, skim off the foam, simmer over low heat until done, and remove it from the broth.
Cut the potatoes and cabbage. Add them to the soup.
Grate the carrots and beets on a coarse grater, and dice the onion.
Make the sauté: sauté the onion until golden, add the carrots and sauté for another 2 minutes. Add the beets, pour in the vinegar, and braise everything together until half-cooked. Add the tomato paste and fry thoroughly. Taste and adjust the acidity with sugar.
When the potatoes and cabbage are tender, add the vegetable sauté to the soup. Simmer for another 10 minutes. A minute before it's done, add the grated garlic and parsley. Boil for another 30 seconds and remove from the heat.
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