|Cook Time||120 minutes|
- Let's prepare our products... Instead of chicken, I took a pound and a half of thighs to speed up the cooking of the broth. Wash the chicken and remove the giblets. Put in a saucepan, cover with cold water, put on the stove and bring to a boil. Next, remove the pan from the heat, drain the water and wash both the pan and rinse the chicken. Pour again cold water, salt, put on the stove, bring to a boil and cook under a slightly open lid for about 1 hour and 15 minutes until tender. When the chicken is cooked, some part will go to the soup, and the remaining meat can be used for other dishes...
- While the broth is cooking, all the vegetables except cabbage and potatoes, RUB on a large grater. To speed up and facilitate the process, it is better to do it in a combine. Finely chop the cabbage, peel the potatoes and cut into a small cube. In a pan, heat the vegetable oil and lard, spread the beets and simmer for two minutes. Then add the carrots, stir and simmer for another two minutes.
- Remove the chicken from the broth. The meat is separated from the bones and the desired amount of meat can be added to the broth immediately, either at the end of cooking, or each individually in a plate. Pour the vegetable mixture into the broth. Add the potatoes, bring to a boil and cook for about 15 minutes until the potatoes are ready.
- Then add dill and 2 cloves of garlic, passed through the press. Stir and let stand for 15 minutes under the lid. Serve with sour cream, sprinkle with dill and add chicken meat to the plate. You can make croutons or cook dumplings. P.S. In a city apartment with a real oven-strain, so I pour boiling borscht in a clay cauldron, wrap it up and give it a good brew...