Cut chicken into several pieces and wash thoroughly. Place into a pot, cover with cold water and bring to a boil. Skim off any foam that appears when the chicken starts to boil. Turn the heat down to low, cover with a lid and simmer for 1-2 hours. The chicken is ready when you can easily pierce chicken thighs with a fork. Add salt 30 minutes before the broth is done. Take the chicken out, separate meat from bones and set the meat aside. Strain the broth.
Bring the broth to a boil again and add bite sized pieces of chicken meat. Cut green beans into strips and add to a boiling broth. Add peppercorns, bay leaves, beetroot brew, salt, if you need any, and boil for 5 minutes.
Boil eggs and peel them. Separate egg whites from egg yolks. Mix egg yolks with sour cream thoroughly and add to borscht when it cools down a little.
You will need:
For broth:
- Water – 6 cups
- Chicken OR chicken thighs OR chicken quarters – 32 oz
- Salt – 1 teaspoon
For borscht:
- Green beans – 16 oz
- Beetroot brew – 2 cups
- 5-6 peppercorns
- 2 bay leaves
- 4 eggs
- Sour cream – ½ cup
- Salt – to taste
Making beetroot brew:
Peel and wash your beetroots. Cut ⅕ of beetroot into large pieces, mix with whole beetroot and place into a clean glass or clay dish. Add cold water and leave for two days in a warm place. After the fermentation is over, transfer the brew to the fridge. The brew is ready in 13-15 days. Remove any mildew that might have appeared on top of the brew.
You will need:
- Beetroot – 2 pounds
- Water – 8 cups
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