Borscht with apples and chicken fillet

We cut the fillet into several pieces, fill it with cold water and send it to boil.

Cleaning and cutting vegetables

We make the frying: fry the onion in vegetable oil, after 2-3 minutes add the carrots, after a few more minutes add the pepper. Cook the roast over moderate heat, stirring occasionally. After 2-3 minutes, add a pinch of salt, tomatoes, an apple. At the end of cooking, you can add a couple of tablespoons of water or broth to the pan. The frying is ready when the tomatoes become soft (a part should generally “melt”).

When the fillet has boiled for 20 minutes, we send potatoes, bay leaves, 3-4 peppercorns, salt to the pan. If the potatoes are of those varieties that are well boiled, then after 5 minutes of cooking the potatoes we send cabbage to the pan.

After about 5 minutes, add the roast. Cook borscht for another 2-3 minutes and remove from the stove.

At the expense of cabbage: if you do not like soft cabbage, but prefer it with “crunch”, add it to the broth almost at the very end of cooking borscht (1-2 minutes before frying). Important: if the cabbage is young, it is cooked instantly, the old cabbage is cooked longer (until soft - about 10 minutes).