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the chicken is portioned and boiled in salted water for about 20 minutes.
separately, fry the finely chopped onion, the grated carrot, the sliced bell pepper and the sliced eggplant. Leave it for about 5 minutes until the oil penetrates them, add the broth, thyme, peppercorns and a teaspoon of chili.
leave it to harden for another 5 minutes, then turn it over in the pot where the chicken is boiling.
add the diced potato and the noodles. Near the end add a diced spice with chicken flavor (if the chicken is not country) and let it boil
pour the borscht and let it boil for about 10 minutes, then stop and straighten with egg.
sprinkle with freshly chopped parsley.
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