1 whole chicken, Pambac noodle nests, 1 litre of water, 1 litre of borsch, 1 lobod, 1 onion, 1 small celery, 1 carrot, greens (chives, parsley), salt.
1 whole chicken, Pambac noodle nests, 1 litre of water, 1 litre of borsch, 1 lobod, 1 onion, 1 small celery, 1 carrot, greens (chives, parsley), salt.
Wash and clean the meat carefully and boil it in salted water. Be sure to skim off the scum often during the boiling process. You'll know the chicken has cooked when the meat falls off the bones slightly. In the meantime, you can prepare the vegetables: peel and dice or grate them. When the meat is cooked through, you can remove it from the pot onto a chopping board to remove the bones. Add the chopped vegetables (onion, carrot, celery and loboda) to the remaining juices in the pot and cook. Add the meat, cut into smaller pieces, and cook for a few more minutes. Boil the borsch in a separate pot and add it to the pot with the meat and vegetables. Add the nest noodles. After 4 minutes sprinkle fresh greens over the borscht. Enjoy!