You will need
- - 1 chicken breast;
- - 1 small beet;
- - 1 onion;
- - 1 carrot;
- - 1 sweet pepper;
- - 2 potatoes;
- - 1/4 head of white cabbage;
- - 3 cloves of garlic;
- - 2 tbsp tomato paste;
- - 2 tablespoons vinegar;
- - 3 sprigs of dill and parsley;
- - 2 tsp of sugar;
- - 2 pinches of black pepper;
- - vegetable oil.
Rinse the brisket, fill it with 2.5 liters of water in a saucepan and place on high heat. Bring the liquid to a boil, remove the foam that appears fat with a slotted spoon and lower the heat to average. Cook the chicken under the lid for one hour with constant slow swirling.
Wash all the vegetables and place them in bowls for preparing soup. Finely shred the cabbage leaves. Cut off the skin of potato and slice it into wedges. Cut the stalk and remove seeds from bell pepper and cut it into cubes.
Detach the bulb from the husk and finely chop it. Grate the carrots and beets. Skip the garlic through a press. Dry the parsley and dill on a paper towel and chop with a knife.
Remove the cooked brisket from the broth and leave it on a tray or flat dish to cool. Strain the remaining pan broth through cheesecloth or fine sieve and boil again.
Put in a pot of cabbage and potatoes. Preheat a frying pan on the next burner vegetable oil and sauté the onions, carrots, beets, peppers and garlic for 10 minutes over medium heat, frequently stirring the vegetables with a wooden spatula.
Put in a pan the tomato paste, pour in the vinegar, sprinkle in the sugar, give everything a good stir and bake for another 5-7 minutes. Enter ready zazharku in the soup.
Separate the chicken meat from the bones, hryaschikov and peel. Laminate it into small pieces and toss in the pan. Salt soup to taste, to season ground black pepper and fresh herbs. All mix thoroughly, allow the soup to boil and cook it for another 5 minutes.
Set aside the pan, close the lid and let the soup chicken for 15-20 minutes to infuse. Pour it on plates, whiten dollop of sour cream and serve with fresh rye bread or crackers.