How to cook soup with chicken

Classic borsch is associated with fat rich broth that is not quite suitable for the summer season. we prepared a light version of the beloved soup of all: with chicken and without frying.



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Ingredients:

• 400 g chicken fillet;
• 4 medium potato tuber;
• half a head of white cabbage;
• 1 medium carrot;
• 1 average beet;
• 1 tomato;
• 1 onion;
• 2 cloves of garlic;
• pepper;
• salt;
• greenery;
• sour cream.
  
  

Cooking

• Wash the chicken fillet, clean it from excess fat, cut into pieces.

• Finely chop the onion and garlic; cut the tomato into small cubes.

• Cut potatoes into slices, carrots into small cubes or grate.

• Cabbage finely shred. Beets rub on a medium grater.

• Put the chicken fillet in a deep pan, cover with water (2–2.5 l) and set on medium heat. Salt the broth.

• Remove the formed foam with a skimmer. Broth must be clean.

• When the water boils, reduce the heat and add sliced ​​onions and carrots to the broth.

• After 5-7 minutes, put the sliced ​​tomato in the water, and after 10 minutes add the potatoes to the broth.

• As soon as the broth with potatoes begins to boil, send the shredded cabbage into the pan. Boil for 5–10 minutes until potatoes are ready.

• Add beets.

• After 5-7 minutes, add garlic, pepper, parsley or cilantro to taste. Cover borsch with a lid and leave to infuse.

• When serving, add sour cream and garnish with herbs.

Thanks for reading. Stay Healthy.