Borscht with Pickled Beets

Ingredients

Chicken 1100 g

Water 2500 ml

Onion 1

Carrot 3

Potatoes 300 g

Cabbage 400 g

Pickled beets 300 g

Tomatoes in their own juice 800 g

Red bell pepper 2

Canned white beans 400 g

Olives 100 g

Garlic 5 cloves

Spices to taste

Honey 1 tbsp

Butter 10 g

Red chili pepper 1

Dill

Parsley

Pour water over the chicken to cover. Add the onion, carrot, parsley, and dill. Bring to a boil, then simmer over low heat until tender.

 Remove the cooked chicken and strain the broth into another container. Finely chop the potatoes. Add them to the broth. Finely chop the cabbage. Place it in a separate saucepan, pour boiling water over it, bring to a boil, and drain through a colander after 5 minutes.

Add the cabbage to the broth. Chop the peppers and microwave for 10 minutes. Lightly puree the tomatoes in their juice using a blender.

Grate the carrots. In a preheated frying pan, sauté the carrots to absorb the fat, add the chopped tomatoes, and simmer over low heat for 2-3 minutes.

Remove the beets from the can and grate them on a coarse grater. Drain the canned beans and rinse them in a colander. Add the cabbage, sautéed vegetables, finely chopped skinless pepper, and beans to the broth.

Add the shredded chicken, bay leaf, garlic, red pepper flakes, and salt and pepper to taste. Then pour in about 100 grams of beetroot marinade. Stir everything together.

Bring to a boil. Reduce heat and simmer for 5-10 minutes.

Enjoy!