Borscht

1. 1 Chicken thighsパック 900 g ≈ $3.81 120 g
2. 2 Beetroot≈ $2.50 / kg 80 g
3. 3 White cabbage≈ $1.60 / kg 100 g
4. 4 Potatoes≈ $2.15 / kg 120 g
5. 5 Carrots≈ $1.50 / kg 40 g
6. 6 Onions≈ $1.60 / kg 40 g
7. 7 Tomato pasteパック 140 g ≈ $1.00 15 g
8. 8 Sunflower oil 8 ml
9. 9 Garlic≈ $10.00 / kg 3 g
10. 10 Sour cream 15%パック 300 g ≈ $1.60 30 g
11. 11 Bay leaves お好みで
12. 12 Salt 2 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

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

2. Make the broth: pour 500 ml water over the chicken¹, bring to a boil, skim the foam, simmer 30 minutes over medium heat; add a bay leaf.

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

4. Add potatoes⁴ and cabbage: add diced potatoes (1–2 cm) and shredded cabbage to the broth; simmer 15 minutes over medium heat until the vegetables are partially tender.

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

6. Infusion: cover the pot with a lid and let it steep for 15 minutes off the heat; the broth gains flavor and aroma.

7. Serve: ladle into bowls, top with sour¹⁰ cream; serve with bread or rye bread if desired.

要点

• プランナー上ではこの料理を2日分作成します。2日目は再加熱してください。