Chicken Borscht

Put two chicken thighs on to boil and season with salt right away. Be sure to skim off the foam.

While the meat is simmering, prepare the soffritto. Finely dice one onion and add it to the skillet. Grate one carrot on a coarse grater and add it to the pan. Grate the beets on a coarse grater as well, add them to the vegetables, and sauté for another 3 minutes.

Stir in a tablespoon of tomato paste and a squeeze of lemon juice. Cook for 5 more minutes.

Dice the potatoes into small cubes and finely shred the cabbage.

After the thighs have boiled for 25 minutes, remove them from the pot. Add the potatoes and cabbage straight into the broth. Separate the meat from the bones and return it to the pot. Stir in the vegetable sauté and press in a clove of garlic.