Put on to cook the chicken (you can do any meat. But I confess honestly, it is such borscht is obtained only with chicken. He has his own special taste). I had wings and necks that I collected on purpose.The water take 3 liters.
While everything is cooking, I cut the peeled beets with a straw and immediately sprinkle it with vinegar. Quite a bit. This is to ensure that it has not lost color, and the borscht was not brown, and rich beet color.
Fry the beets in a small amount of vegetable oil (odorless).
Adding to it sugar.
And dried apricots washed and chopped into strips.
Now I do roasting. Cut peeled celeriac cut into strips. Celery is responsible for the spicy taste of our borscht. Fry it in vegetable oil (in very small quantities).
Add carrots, cut into small strips.
And diced onions.
Now let's add tomato paste. Ideally, of course, to use homemade tomatoes, which is harvested from summer, with pepper.
Give the tomato a little fry and pour a little broth from the saucepan.
Garlic cut into thin rings, add and remove from heat.
The chicken is still cooking. An hour after the second boil (after the first had been drained), add the beets.
Cut the mushrooms and send them (half an hour after the beet) in a pot. Add salt to taste. Cook another half hour.
Potatoes clean, wash, cut into large pieces. Put it in the borscht.
When potatoes are cooked until tender, send the borscht roast.
Cook for 5 minutes. During this time we will cut the cabbage thinly.
Put the cabbage in the borscht. Cook for 5 minutes.
Add the chopped herbs and some more garlic, but it is not for everybody. The borscht is ready!