Kids' Borscht Without Frying

1. 1 Chicken breast filletpack 800 g ≈ $7.36 50 g
2. 2 Beetroot≈ $2.50 per kg 40 g
3. 3 White cabbage≈ $1.60 per kg 40 g
4. 4 Potatoes≈ $2.15 per kg 50 g
5. 5 Carrots≈ $1.50 per kg 25 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 15 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 breast, cut into 2 cm cubes; prepare a 2-liter pot, add 350 ml water, place on medium heat, cover, and bring to a boil.

2. Cook the chicken¹ over medium heat for 15 minutes, until the meat is white³ and the juices run clear.

3. Add vegetables: cut beets² and carrots⁵ into matchsticks, potatoes⁴ into 2 cm cubes, shred the cabbage; add to the pot and simmer over medium heat for 25 minutes until the vegetables are tender.

4. Season to taste and stir; if needed, add a little water if the broth has evaporated.

5. Remove from heat, cover, and let it rest for 2–3 minutes for flavors to marry.

6. To serve: divide into bowls, top with a spoonful of sour⁶ cream; serve hot, garnish with herbs.

In short

• A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.