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Chicken and Pork Borscht with Vegetables
Ingredients
1
medium-sized chicken, cut into pieces
Water (to cover the chicken)
1
medium-sized onion, finely chopped
2
medium-sized carrots: 1 cut into cubes, 1 grated
1
root vegetable (e.g., parsnip), cut into cubes
1
red pepper, cut into cubes
3
tbsp
oil (for frying vegetables)
2
potatoes, peeled and cut into cubes (optional)
Salt, to taste
1
cup
borscht (fermented beet juice)
A handful of fresh parsley, chopped
Instructions
1
Cook the Chicken:
Place the
chicken pieces
in a pot and cover with water. Bring to a boil.
Skim off any foam that forms on the surface.
2
Prepare the Vegetables:
While the chicken cooks, finely chop the
onion
.
Cut one
carrot
into cubes and grate the other one for color and texture.
Cut the
root vegetable
(parsnip or other) and
red pepper
into cubes.
3
Cook the Vegetables:
In a pan, heat
3 tablespoons of oil
. Add the chopped
onion
,
carrots
,
root vegetable
, and
red pepper
. Cook for a few minutes until they soften.
4
Prepare the Soup:
Once the chicken has cooked, remove it from the pot and set it aside to cool.
After cooling,
shred the chicken
from the bones and discard the bones.
Add the sautéed vegetables into the pot with the boiling chicken broth.
Add
2 cubed potatoes
(optional) for extra heartiness, and season with
salt
to taste.
Add the shredded chicken back into the pot.
Pour in
1 cup of borscht
, or more depending on your taste preference.
5
Simmer:
Let the soup simmer for a while, ensuring everything is well-cooked.
6
Finishing Touches:
Once the soup is ready, stir in a
handful of fresh parsley
for a burst of flavor and color.
7
Serve and Enjoy:
Your hearty
Chicken and Pork Borscht
is ready to serve!
Enjoy your warm, comforting soup!
