Composition:
Chicken – 300 gr.
Potatoes – 3 PCs.
Beets – 1 PC.
Carrot – 1 PC.
Cabbage – 150 gr.
Onion – 1 PC.
Prunes (pitted) – 7 PCs.
Tomato sauce – 2 tbsp
Salt, black pepper – to taste
Sweet bell pepper.
Bay leaf – 1 piece
Vinegar
1. Boil the chicken pieces for 40 minutes with allspice, salt and Bay leaf, if necessary removing the foam. Then extract the chicken and Bay leaf.
2. Put it into the broth medium sliced potatoes, cook on a medium heat.
3. The beets and carrots clean, RUB on a coarse grater, onion finely chop, fry for 5 minutes over high heat in vegetable oil.
4. Then add vinegar, tomato sauce and a little broth, Simmer under a lid for 10 minutes on low heat, then put in a pan with potatoes.
5. Thin strips cut the cabbage and put it into the soup for 15 minutes until tender.
6. At this time, the cooked chicken pieces until Golden color, fry in vegetable oil. This is the second dish.
7. 5 minutes before ready is sent cut into halves washed prunes.
8. The dish is ready.