Chicken (or any other) meat cut into small pieces and cook it broth. Be sure not to forget to remove the foam from the broth.
Onions cut into small cubes.
Carrots cut into strips. If time is short, you can grate it on a coarse grater, but I like it better when it's sliced.
Also beets cut into strips or grate on a coarse grater (as you wish).
Fry the onions, carrots and beets in sunflower oil.
Tomato paste diluted with a small amount of boiled water and stir until smooth.
During roasting vegetables are cleaned and cut into strips potatoes.
Add tomato paste diluted with water to the frying vegetables and leave on the stove for 5-7 minutes.
The broth is sent to the sliced potatoes. As soon as the contents of our pan again boil, send it washed and pre-soaked in water millet grits.
And cook until potatoes and cereals are ready.
Meanwhile finely chop the greens.
Pickled cabbage throw on a colander. If the cabbage You have turned too sour, you can wash it with water.
Once the potatoes and millet cooked sent to our borscht browned with tomato puree the vegetables. We give the borscht to boil for a couple of minutes and send it cabbage. Again allow the borscht to boil to simmer for a few minutes and add herbs, salt, spices for borscht and Bay leaf. Leave on low heat for another few minutes, our borscht s ready.