Borscht

1. 1 Chicken thighspack 900 g ≈ $3.81 120 g
2. 2 Beetroot≈ $2.50 per kg 80 g
3. 3 White cabbage≈ $1.60 per kg 100 g
4. 4 Potatoes≈ $2.15 per kg 120 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Sunflower oil 8 ml
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Sour cream 15%pack 300 g ≈ $1.60 30 g
11. 11 Bay leaves to taste
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse and pat dry the chicken¹ thighs, grate the beets² and carrots⁵ on a coarse grater, and finely chop the onion⁶; preheat a 4-liter pot over medium heat.

2. Pour 500 ml of water over the chicken¹, bring to a boil, skim off the foam, simmer for 30 minutes over medium heat, then add a bay leaf.

3. Sauté the onion⁶ and carrot⁵ in a small amount of broth over medium–low heat for 5 minutes; add the beets² and tomato⁷ paste, simmer 10 minutes, adding broth as needed.

4. Add the potatoes⁴ (1–2 cm cubes) and shredded cabbage to the broth; cook 15 minutes over medium heat until the vegetables are partially tender.

5. Add the sautéed vegetables to the broth, season with salt to taste; simmer another 5 minutes over medium heat, then turn off the heat and add crushed garlic⁹.

6. Cover the pot and let it steep for 15 minutes off the heat; the broth will develop flavor and aroma.

7. Serve in bowls with sour¹⁰ cream on top; accompany with bread or rye bread if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.