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INGREDIENTS:
1 chicken quarter
3 cups water
3 bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon white (or black)
ground pepper
1 small red cabbage head
2 medium carrots, sliced
1 green bell pepper, diced
1 celery stalk, sliced
8 small potatoes, quartered
2 scallions, chopped
1 can (15 ounces) sliced beets,
drained
1 can (15 ounces) red kidney
beans, drained
DIRECTIONS:
Place chicken quarter into large
pot. Add water.
Add bay leaves.
Add salt.
Add pepper. Bring to boil,
reduce heat to low and cook,
covered, for 30 minutes.
Meanwhile, cut cabbage head in
half.
Cut each half in half again.
Cut cabbage quarters into rough
strips, crosswise.
Remove chicken from pot (use it
for something else). Add
cabbage to pot.
Add carrots. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add celery. CLICK HERE for
instructions.
Add potatoes. CLICK HERE for
instructions.
Add scallions. CLICK HERE for
instructions.
Stir and bring to boil. Reduce
heat to medium-low. Cover and
cook 15 minutes or until
potatoes are tender (test with
fork).
Meanwhile, cut beet slices into
several strips.
Add beets to pot.
Stir. Cook for 1 minute.
Add beans. Bring to final boil.
Take pot off heat.
Serve hot.
1 chicken quarter
3 cups water
3 bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon white (or black)
ground pepper
1 small red cabbage head
2 medium carrots, sliced
1 green bell pepper, diced
1 celery stalk, sliced
8 small potatoes, quartered
2 scallions, chopped
1 can (15 ounces) sliced beets,
drained
1 can (15 ounces) red kidney
beans, drained
DIRECTIONS:
Place chicken quarter into large
pot. Add water.
Add bay leaves.
Add salt.
Add pepper. Bring to boil,
reduce heat to low and cook,
covered, for 30 minutes.
Meanwhile, cut cabbage head in
half.
Cut each half in half again.
Cut cabbage quarters into rough
strips, crosswise.
Remove chicken from pot (use it
for something else). Add
cabbage to pot.
Add carrots. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add celery. CLICK HERE for
instructions.
Add potatoes. CLICK HERE for
instructions.
Add scallions. CLICK HERE for
instructions.
Stir and bring to boil. Reduce
heat to medium-low. Cover and
cook 15 minutes or until
potatoes are tender (test with
fork).
Meanwhile, cut beet slices into
several strips.
Add beets to pot.
Stir. Cook for 1 minute.
Add beans. Bring to final boil.
Take pot off heat.
Serve hot.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Quick and easy to make, this hearty Ukrainian
dish is well-known for its dark red color and
subtle flavor.
dish is well-known for its dark red color and
subtle flavor.
Easy Borscht
Adapted from
Festive Ukrainian
Cooking
Festive Ukrainian
Cooking