Divide your chicken into several parts and place them into a pot. Cover with cold water, add salt and bring to a boil. Remove any foam that might appear when the broth starts boiling.
Cook chicken in a broth for 1-2 hours until a fork will pierce the thigh easily. Take the chicken out, separate meat from the bones and cut meat into bite sized pieces. Strain the broth to get rid of any little bone pieces and unwanted bits.
Cube the onion and shred beets and carrots. Heat vegetable oil on a skillet and add cubed onions. Cook them until they become translucent. Then add shredded carrots and cook until it softens a little. Afterwards, add beets, cook for 5 more minutes and then add tomato juice and simmer everything for 15 minutes.
Meanwhile, cube potatoes and chop up garlic. Bring the broth back to a boil, add cubed potatoes and cook them for 5 minutes. Add 1 bay leaf and ½ chopped garlic and cook for 3 more minutes. Then add stewed vegetables and 5 minutes later add shredded red cabbage.
Boil borscht for 7 minutes, then add one more bay leaf, peppercorns, chicken meat, the rest of the garlic and chopped parsley.
Boil for 7 more minutes, turn the heat off and cover with a lid. Let stand for 20-30 minutes before serving.
You will need:
For broth:
- Water – 8 cups
- Whole drawn chicken – 22 oz
- Salt – 1 ½ teaspoon
For borscht:
- Beets – 7 oz
- Red cabbage – 8 oz
- 4-5 medium potatoes
- 1 carrot
- 1 yellow onion
- ½ cup of tomato juice
- Vegetable oil – 2 tablespoons
- Garlic – 2 cloves
- 2 bay leaves
- 6-8 peppercorns
- Chopped parsley
- Salt – to taste
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