Soup "Come back tomorrow"

Description

Remember the joke when the man's friend comes, and he is not very happy about it and asks: - You love borsch yesterday? - Well, Yes, but what? - Well, tomorrow we come!!! I also love soup, when it rises, will become rich like this... But waiting until tomorrow is not always desirable. So I prepared the soup, which today is as tomorrow. Long, however, being prepared, but the result lives up to expectations. This time it is chicken. I love it the most.

Ingredients

Vegetable oil
Salt
Vinegar
Sugar

1 tsp
Tomato paste

2 Tbsp
Onion

1 piece
Carrots

1 piece
Celery root

100 g
Cabbage

200 g
Potatoes

3 piece
Beets

1 piece
Offal

300 g
Chicken

400 g
Garlic

3 tooth
Greens
Dried apricots

3 piece
Mushrooms

3 piece

Cooking

Put on to cook the chicken (that I can meat, any name You like. But honestly, this soup is obtained only with chicken. He has his own special taste). I had the wings and the neck, which I specifically collected. And another important fact: these pieces were cut off me at the hen-athletes, but the home, purchased on the market. To the chicken add the chicken ventricles. They give their touch to the soup. The water in my 3 liter. Bring the whole thing to a boil... and pour water out. So still correct. All the junk we're gonna go with this water. Pour cold again and again to the fire.

While everything is cooking, I cut the peeled beets into strips and immediately sprinkled it with vinegar. Quite a bit. This is to ensure that it has not lost color, and the soup was not brown, and rich beet color.

Beet fry in small amount of vegetable oil (no smell).

Add to it the sugar.

Dried apricots, washed and cut into strips.

Now make fried. Cut peeled celeriac into strips. Celery is responsible for the spicy touch to our borscht. Fry it in vegetable oil (in very small quantities).

Add carrots, cut into strips. I am never lazy and all I cut, do not RUB on a grater. So delicious, in my opinion, as all the vegetables remain Zelenka. Dad at one time taught.

And the diced onion.

Now add the tomato paste. Ideally, of course, use homemade tomato, which is harvested in summer, with pepper. But my little man last summer did not give me to do (no blanks did not, it was impossible). Now we have to settle for store bought.

Give the tomato a little obzharitsya and pour a little broth from the pan.

Garlic cut into thin rings, add and remove from the heat. He must, in almost raw state to "make friends" with vegetables in sugarce. Then he will return and retain their flavor.

The chicken is still cooking. An hour after the second boil (after the first had been drained), add the beets.

Cut the mushrooms and put them (half an hour after the beets) in a pot. Add salt to taste. Cook for another half an hour.

Potato peel, wash, cut into large chunks. Put it in the soup.

When potatoes are cooked until tender, send the soup zazharku.

Cook for 5 minutes. During this time we will cut the cabbage thinly. So it will be better as it will cook only for 5 minutes. Perhaps now I have someone something to throw or twist somewhere finger (e.g., the temple), because I know that many of you cooked the cabbage much longer and generally put it before the potatoes, but my mother and grandmother cooked the soup that way. And, as far as I know, southern cook that way. And since I'm practically in the South, I follow the tradition. Besides, otherwise no idea. Put the cabbage in the soup.

Cook for 5 minutes. During this time, the soup has time to boil (my electric is a little "retarding" stove). Add the chopped herbs and some more garlic, but it is not for everybody. The soup is ready! Bon appetit!!!

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