Low-fat borscht with chicken broth

6 servings

45 minutes

Lean borscht on chicken broth is a light and aromatic version of the classic Russian dish, gifted to us by the centuries-old traditions of Slavic cuisine. Unlike traditional fatty borscht, this recipe offers softness and refinement of flavor thanks to the delicate chicken broth. Beets and carrots give the soup natural sweetness, while vinegar adds a slight tanginess, creating a perfect balance. Cabbage combined with potatoes makes the borscht hearty yet not heavy. Lemon added to each bowl refreshes the taste with an exquisite zest. This borscht is great for everyday lunch and is especially valued for its lightness and nutritional value. It can be served with low-fat sour cream and rye bread, enjoying every sip of warm, rich yet airy flavor.

Energy value per serving

• Calories: 143.9
• Proteins: 8.6g
• Fats: 3.7g
• Carbohydrates: 19.6g

Ingredients

• Chicken legs: 1 pc
• Beet: 2 pc
• Carrot: 2 pc
• Potato: 2 pc
• White cabbage: 0.3 pc
• Sugar: 1 tbsp
• Vinegar 9%: 2 tbsp
• Lemon: 1 pc
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. Wash the chicken leg, place it in a pot, and fill it with cold water.

   Required ingredients:

   • Chicken legs: 1 piece

2. Bring to a boil, drain the water, and rinse the chicken leg with cold water.

3. Place the ham back in a clean pot, cover with cold water, and bring to a boil.

   Required ingredients:

   • Chicken legs: 1 piece

4. Salt and boil over medium heat for 20-25 minutes.

   Required ingredients:

   • Salt:  to taste

5. Peel the potatoes and cut them into strips.

   Required ingredients:

   • Potato: 2 pieces

6. Peel the beetroot and carrot, then grate them on a coarse grater.

   Required ingredients:

   • Beet: 2 pieces
   • Carrot: 2 pieces

7. Pour 1-2 tablespoons of vegetable oil into the pan, add beetroot and carrot, sprinkle with sugar, drizzle with vinegar, and mix. Sauté covered for 10-15 minutes.

   Required ingredients:

   • Vegetable oil:  to taste
   • Sugar: 1 tablespoon
   • Vinegar 9%: 2 tablespoons

8. Chop the cabbage finely.

   Required ingredients:

   • White cabbage: 0.3 piece

9. Remove the chicken from the pot and place it on a plate.

10. Add potatoes to the chicken broth and boil for 5 minutes.

    Required ingredients:

    • Potato: 2 pieces

11. Put the cabbage in the pot and boil for another 5 minutes.

    Required ingredients:

    • White cabbage: 0.3 piece

12. Remove the meat from the thigh and add it to the soup.

    Required ingredients:

    • Chicken legs: 1 piece

13. Add the stewed beetroot and carrot to the broth, and cook for 10-12 minutes.

    Required ingredients:

    • Beet: 2 pieces
    • Carrot: 2 pieces

14. After it's ready, let it sit for about 30 minutes.

15. Add a slice of lemon to each plate.

    Required ingredients:

    • Lemon: 1 piece