Borscht with chicken

Step 1/20

• 100 g carrots

• grater

grate your carrots

Step 2/20

• 340 g red beets

• grater

great the beets

Step 3/20

• 250 g cabbages

• knife

shredding the cabbage

Step 4/20

• 100 g shallots

• knife

fine dicing the shallots

Step 5/20

• 450 g potatoes

• knife

peel the potatoes

Step 6/20

• knife

cut the potatoes into slices

Step 7/20

• 400 g chicken breasts

• knife

cutting chicken into cubes

Step 8/20

• 4 l water

• pot

boil the water

Step 9/20

• 2 tbsp oil
• 4 g salt
• 1 pinch pepper

• frying pan

can frying the chicken until it’s brown on the outside

Step 10/20

• pot

Throw brown chicken in the water

Step 11/20

• 1 tbsp oil

• frying pan

brown the shallots in the frying pan

Step 12/20

Mixing tomato paste into shallots

Step 13/20

• 3 tbsp tomato paste

• frying pan

Mixing shallots, beets, carrots and tomato paste together with 2 tbsp of salt. If too dry, add water from the boiling water

Step 14/20

wait until everything is tenderly cooked at least 30min turn food every 5-10 minutes

Step 15/20

• pot

Put potatoes cabbage and bay leaves into the water when cutting is finished and your beet mix is done. Add a spoon of salt

Step 16/20

• pot

add beet mixture to the pot

Step 17/20

• 1 tbsp apple cider vinegar

add 1 tablespoon favorite vinegar while mixing

Step 18/20

• pot

Stir together for a few minutes and let it sit

Step 19/20

• 2 g dill

• Tastebuds

Add dill to spice it up when you aftertaste it