Low-Fat Borscht with Chicken Broth
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Use 7-9% vinegar.
Ingredients
- Chicken Drumstick - 1 piece
- Beetroot - 2 pieces
- Carrot - 2 pieces
- Potato - 2 pieces
- White Cabbage - ¼ pieces
- Sugar - 1 tablespoon
- 9% Vinegar - 2 spoons
- Lemon - 1 piece
- Salt - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Wash the chicken leg, place it in a pot, and cover it with cold water.
Step 2
Bring to a boil, drain the water, and rinse the leg with cold water.
Step 3
Place the ham back in a clean pot, cover with cold water, and bring to a boil.
Step 4
Season with salt and cook over medium heat for 20–25 minutes.
Step 5
Peel the potatoes and cut them into matchsticks.
Step 6
Peel the beetroot and carrot, then grate them using a coarse grater.
Step 7
Pour 1 to 2 tablespoons of vegetable oil into a skillet, add the beetroot and carrot to the oil, sprinkle with sugar, drizzle with vinegar, and stir. Sauté covered for 10 to 15 minutes.
Step 8
Finely shred the cabbage.
Step 9
Remove the chicken from the pot and place it on a plate.
Step 10
Add the potatoes to the chicken broth and cook for 5 minutes.
Step 11
Add the cabbage to the pot and cook for another 5 minutes.
Step 12
Remove the meat from the drumstick and add it to the soup.
Step 13
Add the stewed beets and carrots to the broth and cook for 10–12 minutes.
Step 14
After cooking, let it rest for about 30 minutes.
Step 15
Add a slice of lemon to each plate.
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