Moldavian borscht

2 servings


Rinse the gutted chicken carcass, pour cold water and cook for 1 -
1. 5 hours until soft. Then remove the chicken, remove the fillet from the bones, cut it into small pieces, and use the rest of the meat to prepare second courses. Strain the ready-made broth. Wash the carrots, onions and parsley roots, clean, cut into straws, pour into a pan with melted chicken fat and fry lightly, then add the vinegar and continue to fry until the liquid evaporates. Cut the peeled and washed potatoes into cubes. Stir the flour, brown in warmed butter to a light cream shade. Put the potatoes in the chicken broth and cook for 10-15 minutes, then add the fried vegetables, flour dressing, ground red pepper, salt and continue to cook for another 15-20 minutes. When serving, put a piece of chicken fillet and sour cream in each plate with borscht.