- Chicken - 1/2 Pieces
- Sorrel - 400 Grams
- Potatoes - 5 pieces
- Carrot - 1 piece
- Onion - 2 pieces
- Tomatoes ground - 200 Milliliters
- Dill greens, parsley - 50 grams
- Eggs - 3 pieces
- Salt - 1 st. spoon (to taste)
- Sour Cream - 100 Grams
- Black pepper powder - 2-3 Pinch
- Pork lard baked - 1-2 Art. spoons
- Water - 2 liters
We prepare broth. Chopped chicken pawn in cold water, salt and put on the stove to cook. When the soup boils, remove the foam. Clean and wash my vegetables. Dice the onion and grate the carrot. Fry it with melted lard. When the vegetables in the pan turn golden, add crushed tomatoes and simmer for another 5 minutes. We clean the potatoes and cut into small cubes. Send the potatoes to the pan with broth. After 15 minutes, add the roast. Sorrel carefully and finely chopped. We send it to the pan. Cook for 5 minutes. Cook eggs. Cool, clean and cut into cubes. Add to the borscht at the end of the cooking. You can add directly to the dish with the greens. We try borscht, add black pepper and, if necessary, salt. The dish is ready! Do not forget to add in each plate chopped greens and sour cream. I ask to the table!
Servings: 5-6