- Cabbage - 400 Grams
- Chicken - 1 piece (small)
- Bow - 1 piece
- Carrot - 1 piece
- Beetroot Cooked - 1 Piece
- Bulgarian pepper - 1 piece
- Salt - 1 To taste
- Spices - 1 To taste
- Tomatoes - 3 To taste (or tomato paste)
Cook broth from chicken for 30 minutes. Ready chicken to get from the broth, cool and cut into pieces. Add broth to the broth. After 5 minutes add the Bulgarian pepper. Add the cabbage with chopped straws and cook for 10 minutes. Fry the onions with carrots, add ground tomatoes. Stew for five minutes. In the saucepan pour the roast with onions, add chopped boiled beets. Boil. Add greens, turn off the oven and insist under the closed lid for 15 minutes. Serve borscht with chicken and sour cream. Bon Appetit!
Servings: 5-7