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- entrails from a chicken
- 1 onion
- 1 carrot
- 1 red bell pepper
- 1 leek stem
- 1/2 cauliflower broken into pieces
- 1 can of diced tomatoes
- 1/2 l bag
- ground black pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken borsch with leek and cauliflower:
We put the chicken meat on the fire, in a pot with enough water to cover it and exceed it. When it starts to boil, froth well and add the diced carrot, onion and pepper. After 15 minutes, add the canned mixed tomatoes and cauliflower. When the cauliflower has started to soften, add the separately boiled borscht and the leek in 1 cm thick slices. Season with salt and pepper. Boil for another 5 minutes, then add the larch and turn off the heat.