Borsch

🥘 Ingredients

• whole chicken 1.2 kg
• potatoes 3 medium
• beetroots 3 medium
• carrots 3 medium
• olive oil 2 tbsp
• garlic 1 clove
• onion 1 medium
• bell pepper 1 medium
• chopped tomato 1 tin
• bay leaves 2 items
• salt 1 tsp
• black pepper 4 tsp
• pickled cabbage ½ cup
• dill 3 tbsp
• sour cream 1 tbsp

1. 1

   Cover whole chicken with cold water in a large 5l pot , bring to boil and set to simmer for 1 hour .
2. 2

   Wait for the timer.
3. 3

   Add potatoes then cook for 10-15 minutes or until easily pierced with a toothpick.
4. 4

   Peel and grate beetroots and carrots .
5. 5

   Place a wok over medium heat and add olive oil . Then add garlic , onion and bell pepper .
6. 6

   Transfer beets and carrots into the wok and saute stirring occasionally until softened and lightly golden for 7 minutes . Add chopped tomato and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
7. 7

   Add bay leaves , salt , black pepper . Simmer for an additional 3 minutes and add more salt to taste.
8. 8

   Add pickled cabbage and turn off the heat.
9. 9

   Serve with chopped dill and sour cream .