Classic Red Borscht with Chicken

Method

1. Sauté onion, garlic, carrots, and beets in a pot.
2. Add cabbage and cook until softened.
3. Stir in chicken, tomato paste, and broth.
4. Simmer for 1 hour, adding dill and bay leaves.
5. Season with salt and pepper before serving.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.