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Hearty, aromatic borscht. Vegetables make it especially tasty: tomatoes, beets, cabbage, sweet bell peppers. This borscht will please you any time of the year.

Step 1

Finely chop the cabbage.

Step 2

Carrots and beets need to be grated.

Step 3

Dice the onion and crush the garlic.

Step 4

Cut the potatoes into strips or cubes.

Step 5

Peel the tomatoes. To do this, make several thin cuts on the skin and pour boiling water over the tomatoes for 1-1.5 minutes. Then cut the tomatoes.

Step 6

Make a chicken leg broth. Place the meat in cold water, add bay leaf and cook for 30 minutes. Remove the meat from the bone and cut into small pieces.

Step 7

Fry the carrots and onions in a hot frying pan.

Step 8

Add beets, tomato paste and half a glass of prepared broth.

Step 9

Place the chopped tomatoes in the pan, add sugar and a teaspoon of paprika. Mix the ingredients thoroughly and simmer for 2-3 minutes.

Step 10

Bring the broth to a boil and add the chopped cabbage, meat and potatoes.

Step 11

Add the dressing, salt and ground black pepper to taste to the broth.

Step 12

Cook the borscht for about 5 more minutes and let it sit. Enjoy!