Is it possible to cook borscht with chicken. Step-by-step recipe for classic chicken borscht

Red borscht with chicken - a variation of the traditional Ukrainian dish, which is the main first course national cuisine. It is generally accepted that borscht vegetable dish, which is cooked on a broth of meat, poultry, mushrooms, etc. Borsch is a complex dish, different ones can include up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no clear recipe, composition, preparation technology. Often, borscht differs from locality to locality, from village to village. And, surprisingly, the two neighbors have completely different borscht. Moreover, each is confident in her borscht as sacredly as in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago, in Ukrainian villages, due to “special” reasons, there was enough meat with a rare dish. I still remember how scarce meat was. Much more often, grandmother cooked corned beef borscht - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop the chicken and remove the skin

Remove all visible fat from chicken pieces and remove all skin. Usually the skin remains only on the wings. Remove the remnants of internal organs. Place the chicken pieces in a saucepan and cover with water to cover the chicken pieces. Factory-raised chicken feeds on compound feed with various "useful" additives. For chicken broth costs chunks chicken meat"weld". Bring the water to a boil, and as soon as the abundant formation of foam begins, the water turns cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but the measure is necessary.

Lightly boil the chicken

Put the boiled chicken pieces in a saucepan and pour 2 liters of cold water. This volume of liquid (a little water will boil away) will be enough for a family of 4 people. Bring the broth to a boil, add a pinch of salt. Boil the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating with visible boiling of the broth. Boil chicken for 45-60 minutes. The broth will turn out rich and transparent, even from store-bought chicken.

Boil clear chicken broth

Remove the pieces of boiled chicken from the broth, transfer to a plate and cover with an inverted bowl so that the meat does not dry out. Next, the borscht will be cooked on chicken broth.

Set the boiled meat pieces aside.

Add a well-washed and unpeeled parsley root, 2-3 bay leaves and a pinch of salt to the broth. Optionally, you can add a piece of celery root and a whole sweet bell pepper, which after boiling can be pulled out and eaten separately. Also add the soaked beans the day before. It is better to take white beans, they do not stain in borscht and are clearly visible. Bring the broth to a boil and simmer over low heat until the beans are half done. Throw away the parsley root and bay leaf - they have already played their role, flavoring the broth for borscht with chicken.

Add beans and parsley root

When we cook borscht with meat at home, we usually add raw and unprepared vegetables, as it happened historically. For this recipe, we will prepare vegetables by frying them a little beforehand. Peel all vegetables: beets, carrots, onions, garlic.

Vegetables for chicken borscht

Vegetables must be fried, or, as they say, sautéed. By the way, in my opinion, calling the frying of vegetables sautéing is not entirely correct. The goal of passering is to get more homogeneous mass, while frying leaves whole pieces. The sauteing process is reduced to a short-term frying of vegetables in some kind of fat. This causes the vegetable to stain the fat and soften the vegetables. When frying, a barely noticeable golden crust is formed, and the vegetables remain intact.

Peel and wash onions and carrots. Cut the onion into large strips, and the carrot into cubes - large enough. In a saucepan, heat 1 tbsp. l. vegetable oil. Many will say that it is necessary to fry on lard. It's a matter of taste, probably for borscht with pork it's necessary. It is enough to fry vegetables for borscht in vegetable oil. At the same time, put the chopped onion and carrot into the heated fat and fry for 4-5 minutes, stirring frequently. As a result, the onion will begin to blush, and the carrot cubes will soften and begin to fry.

Saute onions and carrots until soft and lightly browned

Add the fried onions and carrots to the broth. The broth should boil slowly. Peel one clove of garlic, flatten it and add to the broth. Often zazharka for borscht is cooked on lard, lard or any lard. Moreover, all the vegetables are fried at the same time, adding the pureed pulp of tomatoes or tomato paste, hot peppers. I even saw sachets for sale. seasoning complex composition with frightening ingredients - from the category of "just dilute with boiling water."

Separately, it is necessary to fry the red beets. Peel the good and darkest beets and cut into strips. How large to cut beets is a matter of taste. After frying, the size of the cut is practically not important - the borscht will be colored as it should. Fry chopped beetroot for 1 tbsp. l. vegetable oil until beets are soft and lightly browned. It is important. Add to the beets 2-3 tbsp. l. broth from the pot. If the beets are not the darkest, to improve the color of the borscht, they often add a little vinegar, kvass or a pinch citric acid. Frankly, I have not seen this for a very, very long time. Now the beets are almost black and perfectly colors the borscht without extraneous additives.

Roast red beets and stew with broth

Stew beets with liquid under the lid for 3-4 minutes over low heat. Add the prepared beets to the saucepan with the borscht and bring the liquid to a gentle boil.

Add beets to borscht

Peel the potatoes and cut them coarsely into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly in the borscht. After laying the vegetables, cook the borscht until the vegetables are almost ready.

Add coarsely chopped potatoes

In a saucepan, mix tomato paste and 2-3 tbsp. l. broth. Simmer the tomato paste for 2-3 minutes and add to the pan with borscht. If the potatoes are still noticeable raw, it is better to add tomato paste a little later - potatoes do not cook well with tomatoes. Simultaneously with the tomato, add 0.5 finely chopped pod of hot pepper, having previously cleaned it of seeds and white internal partitions. The amount of hot pepper - strictly to taste. If you are afraid, it is better to just add a pinch of chili or coarsely ground dry red pepper.

Add tomato paste with broth

After the tomato is added, the chicken borscht can be finally salted and peppered to taste. Often, at the final stage, fried and diluted with broth flour is added to borscht. This is done to increase the density of borscht. But considering a large number of vegetables, it is hardly necessary.

Add tomato to borscht

Half of a small head white cabbage chop finely. Do not chop the inner coarser parts of the head. Ideally, if only chopped top leaves fall. Add shredded cabbage to the borscht, bring to a boil and cook over low heat with a lid on.

Add shredded cabbage to borscht

Separately, about the time that you need to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils soft. Or it is advised to cook for at least 20-30 minutes. My father loved, half-cooked cabbage in borscht, which clearly stood out. We rarely cook cabbage in borscht for more than 8-10 minutes.

After the cabbage is added, cook the borscht for 7-8 minutes. If there is a need to add salt - do not deny yourself. But remember - oversalting is bad. A few minutes before being ready, quite often, borscht is seasoned with a crushed piece of old yellow bacon, which turned yellow in a wooden box and not in the cold, mixed with salt and garlic cloves. This is more suitable for borscht with meat. But who knows, you might like it.

But the chicken borscht is not ready yet. He must insist - this is important. When borscht is cooked in the oven in the villages, at the final stage, the pot or pan with borscht was simply moved to a less heated zone of the oven and left for a while. At least half an hour or more. Return the pieces of boiled chicken to the borscht and reduce the heat to a minimum. As an option, a pot with borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.

Next comes the most milestone- lunch or dinner. I don’t know why, any borscht, including chicken borscht, is served and served with extraordinary imagination and love. Put a piece of borscht chicken on each plate. Divide the first course evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give an additive later.

Pour borscht into bowls, add sour cream and greens

Add sour cream to the plates - a spoon or three, to taste. Finely chop the dill, adding a clove of garlic and red hot pepper. Add greens mixture to bowls.

It is customary to serve borscht with peppercorns, if this is acceptable for various reasons. Fresh or smoked lard, cut into thin slices, is welcome. Be sure to offer fresh green onion and a sweet onion cut into several pieces, peeled garlic. Separately, it is worth adding a little coarse salt on a saucer. Chicken borscht is impossible without bread, better or Ukrainian. If you can bake - this is aerobatics!

Homemade red borscht with chicken

At will and according to your understanding, you can always diversify borscht by adding certain ingredients, changing their quantity and the sequence of laying. Chicken borscht will never look like another, and even like you have already cooked before. Every time it's a new discovery.

Homemade red borscht with chicken is not just a first course, it's a delicacy

About the recipe

• Exit: 4 servings
• Training: 30 minutes
• Cooking: 2 hours
• Prepare for: 2 hours 30 minutes

Soups

Save the recipe for friends

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Borscht with chicken

5 (99.78%) 92

Red borscht with chicken is a kind of traditional Ukrainian dish, which is the main first course of the national cuisine. It is generally accepted that borsch is a vegetable dish that is cooked in a broth of meat, poultry, mushrooms, etc. Borsch is a complex dish, different ones can include up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no clear recipe, composition, preparation technology. Often, borscht differs from locality to locality, from village to village. And, surprisingly, the two neighbors have completely different borscht. Moreover, each is confident in her borscht as sacredly as in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago, in Ukrainian villages, due to “special” reasons, meat was a rather rare dish. I still remember how scarce meat was. Much more often, grandmother cooked corned beef borscht - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop the chicken and remove the skin

Remove all visible fat from chicken pieces and remove all skin. Usually the skin remains only on the wings. Remove the remnants of internal organs. Place the chicken pieces in a saucepan and cover with water to cover the chicken pieces. Factory-raised chicken feeds on compound feed with various "useful" additives. For chicken broth, it’s worth “boiling” the pieces of chicken meat. Bring the water to a boil, and as soon as the abundant formation of foam begins, the water turns cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but the measure is necessary.

Lightly boil the chicken

Put the boiled chicken pieces in a saucepan and pour 2 liters of cold water. This volume of liquid (a little water will boil away) will be enough for a family of 4 people. Bring the broth to a boil, add a pinch of salt. Boil the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating with visible boiling of the broth. Boil chicken for 45-60 minutes. The broth will turn out rich and transparent, even from store-bought chicken.

Boil clear chicken broth

Remove the pieces of boiled chicken from the broth, transfer to a plate and cover with an inverted bowl so that the meat does not dry out. Next, the borscht will be cooked in chicken broth.

Set the boiled meat pieces aside.

Add a well-washed and unpeeled parsley root, 2-3 bay leaves and a pinch of salt to the broth. If desired, you can add a piece of celery root and a whole sweet bell pepper, which after boiling can be pulled out and eaten separately. Also add the soaked beans the day before. It is better to take white beans, they do not stain in borscht and are clearly visible. Bring the broth to a boil and simmer over low heat until the beans are half done. Throw away the parsley root and bay leaf - they have already played their role, flavoring the broth for borscht with chicken.

Add beans and parsley root

When we cook borscht with meat at home, we usually add raw and unprepared vegetables, as it happened historically. For this recipe, we will prepare vegetables by frying them a little beforehand. Peel all vegetables: beets, carrots, onions, garlic.

Vegetables for chicken borscht

Vegetables must be fried, or, as they say, sautéed. By the way, in my opinion, calling the frying of vegetables sautéing is not entirely correct. The purpose of browning is to obtain a more homogeneous mass, while whole pieces remain during roasting. The sauteing process is reduced to a short-term frying of vegetables in some kind of fat. This causes the vegetable to stain the fat and soften the vegetables. When frying, a barely noticeable golden crust is formed, and the vegetables remain intact.

Peel and wash onions and carrots. Cut the onion into large strips, and the carrot into cubes - large enough. In a saucepan, heat 1 tbsp. l. vegetable oil. Many will say that it is necessary to fry in lard. It's a matter of taste, probably for borscht with pork it's necessary. It is enough to fry vegetables for borscht in vegetable oil. At the same time, put the chopped onion and carrot into the heated fat and fry for 4-5 minutes, stirring frequently. As a result, the onion will begin to blush, and the carrot cubes will soften and begin to fry.

Saute onions and carrots until soft and lightly browned

Add the fried onions and carrots to the broth. The broth should boil slowly. Peel one clove of garlic, flatten it and add to the broth. Often zazharka for borscht is cooked on lard, lard or any lard. Moreover, all the vegetables are fried at the same time, adding the pureed pulp of tomatoes or tomato paste, hot peppers. On sale, I even saw bags of ready-made seasonings of complex composition with frightening ingredients - from the category of “just dilute with boiling water.”

Separately, it is necessary to fry the red beets. Peel the good and darkest beets and cut into strips. How large to cut beets is a matter of taste. After frying, the size of the cut is practically not important - the borscht will be colored as it should. Fry chopped beetroot for 1 tbsp. l. vegetable oil until beets are soft and lightly browned. It is important. Add to the beets 2-3 tbsp. l. broth from the pot. If the beets are not the darkest, to improve the color of the borscht, a little vinegar, kvass or a pinch of citric acid is often added. Frankly, I have not seen this for a very, very long time. Now the beets are almost black and perfectly colors the borscht without extraneous additives.

Roast red beets and stew with broth

Stew beets with liquid under the lid for 3-4 minutes over low heat. Add the prepared beets to the saucepan with the borscht and bring the liquid to a gentle boil.

Add beets to borscht

Peel the potatoes and cut them coarsely into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly in the borscht. After laying the vegetables, cook the borscht until the vegetables are almost ready.

Add coarsely chopped potatoes

In a saucepan, mix tomato paste and 2-3 tbsp. l. broth. Simmer the tomato paste for 2-3 minutes and add to the pan with borscht. If the potatoes are still noticeable raw, it is better to add tomato paste a little later - potatoes do not cook well with tomatoes. Simultaneously with the tomato, add 0.5 finely chopped pod of hot pepper, having previously cleaned it of seeds and white internal partitions. The amount of hot pepper - strictly to taste. If you are afraid, it is better to just add a pinch of chili or coarsely ground dry red pepper.

Add tomato paste with broth

After the tomato is added, the chicken borscht can be finally salted and peppered to taste. Often, at the final stage, fried and diluted with broth flour is added to borscht. This is done to increase the density of borscht. But, given the large number of vegetables, this is hardly necessary.

Add tomato to borscht

Finely chop half a small white cabbage. Do not chop the inner coarser parts of the head. Ideally, if only chopped top leaves fall. Add shredded cabbage to the borscht, bring to a boil and cook over low heat with a lid on.

Add shredded cabbage to borscht

Separately, about the time that you need to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils soft. Or it is advised to cook for at least 20-30 minutes. My father loved, half-cooked cabbage in borscht, which clearly stood out. We rarely cook cabbage in borscht for more than 8-10 minutes.

After the cabbage is added, cook the borscht for 7-8 minutes. If there is a need to add salt - do not deny yourself. But remember - oversalting is bad. A few minutes before being ready, quite often, borscht is seasoned with a crushed piece of old yellow bacon, which turned yellow in a wooden box and not in the cold, mixed with salt and garlic cloves. This is more suitable for borscht with meat. But who knows, you might like it.

But the chicken borscht is not ready yet. He must insist - this is important. When borscht is cooked in the oven in the villages, at the final stage, the pot or pan with borscht was simply moved to a less heated zone of the oven and left for a while. At least half an hour or more. Return the pieces of boiled chicken to the borscht and reduce the heat to a minimum. As an option, a pot with borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.

This is followed by the most important stage - lunch or dinner. I don’t know why, any borscht, including chicken borscht, is served and served with extraordinary imagination and love. Put a piece of borscht chicken on each plate. Divide the first course evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give an additive later.

Pour borscht into bowls, add sour cream and greens

Add sour cream to the plates - a spoon or three, to taste. Finely chop the dill, adding a clove of garlic and red hot pepper. Add greens mixture to bowls.

It is customary to serve borscht with peppercorns, if this is acceptable for various reasons. Fresh or smoked lard, cut into thin slices, is welcome. Be sure to offer fresh green onions and a sweet onion cut into several pieces, peeled garlic. Separately, it is worth adding a little coarse salt on a saucer. Chicken borscht is impossible without bread, better or Ukrainian. If you can bake - this is aerobatics!

Homemade red borscht with chicken

At will and according to your understanding, you can always diversify borscht by adding certain ingredients, changing their quantity and the sequence of laying. Chicken borscht will never look like another, and even like you have already cooked before. Every time it's a new discovery.

Homemade red borscht with chicken is not just a first course, it's a delicacy

About the recipe

• Exit: 4 servings
• Training: 30 minutes
• Cooking: 2 hours
• Prepare for: 2 hours 30 minutes

Soups

Save the recipe for friends

Facebook WhatsApp Viber Pinterest Odnoklassniki Vkontakte

Borscht with chicken

5 (99.78%) 92

Wash chicken breast and place in a pot of water. When the water starts to boil, remove the foam. Boil for an hour.

While the broth is cooking, wash the cabbage, cut into cubes.

Wash potatoes, peel and cut into cubes.

Wash the pepper, remove the seeds, cut into cubes.

Peel the onion, chop.

Wash carrots, peel, grate.

We do the same with beets.

Peel the garlic, squeeze through a press.

Pour cabbage and potatoes into the broth.

In a pan in vegetable oil for 10 minutes, simmer the dressing - beets, carrots, onions, Bell pepper and garlic.

Then add in the tomato paste, granulated sugar and vinegar, mix well and simmer for another 5-10 minutes. Next, put the roast in the broth. In the meantime, we take the breast out of the broth, separate it from the bones, split it into small pieces and add it back to the soup.

Wash and cut greens.

Add salt to the soup ground pepper and black peppercorns, pour greens. After the borscht boils, cook for another five minutes.

Borscht is best served with sour cream and black bread.

Bon appetit, our chicken borscht is ready!

PS: Finally, I will share with you a small addition. Any borscht goes well with taste fresh garlic, so I recommend crumbling it into a bowl of soup or just eating it as a bite.

There are countless fans of this Slavic dish. It is prepared in winter and summer, perhaps this is the best first course for hearty lunch. We present a simple, step-by-step recipe with a photo according to which you can easily cook borscht with chicken, fresh cabbage and beets, and learn all the secrets of delicious borscht. The popular Slavic dish has a standard set of ingredients, by changing the proportions of which you can easily adjust the thickness of the broth.

Borscht in chicken broth is much faster to cook than classic, cooked with meat on the bone. For such a soup, both chicken fillet and breast are suitable, but borscht cooked from chicken legs. In our simple recipe we will use homemade chicken meat, it cooks a little longer, but the soup turns out to be richer.

Ingredients:

• Chicken (fillet, legs) - 500 gr.;
• Potatoes - 5-6 pcs.;
• Beets - 1 pc.;
• Bow - 1 pc.;
• Carrot - 1 pc.;
• Pepper - 1 pc.;
• Fresh cabbage - 1/2 pc.;
• Garlic - 3-4 cloves;
• Tomato paste - 70 gr.;
• Greens (parsley, dill);
• Bay leaf - 2 pcs.;
• Allspice

Calorie borscht with chicken

calories and the nutritional value borscht with chicken and potatoes are designed for 100 gr. ready soup. The table shows the average data for chicken borscht with fresh vegetables.

How to cook delicious chicken borscht with fresh cabbage and beets

To cook delicious chicken borscht, it is enough to have a simple photo recipe on hand and necessary products, we will try to tell you in an accessible way how to cook chicken borscht at home according to classical Slavic traditions.

Step 1.

We put a pot filled with water on the fire, while it boils, we prepare the meat.
AT this recipe used domestic chicken, it must be cut, rinsed with water, left in a colander so that all the liquid is gone. Suitable for borscht chicken fillet, legs or breasts, choose at your discretion.

Step 2

We throw meat into boiling water, wait until the broth starts to boil, make the fire quieter. Remove the resulting foam with a spoon. Cook the broth for 40 minutes, in the case of young poultry, the time is reduced to half an hour.

Step 3

While the chicken broth is cooking, wash and clean all the vegetables.

Step 4

In the finished broth, we send the diced potatoes to cook over low heat.

Step 5

Separately, we do the frying. Finely chop the onion, sauté until golden brown, grate the carrots and send to the onion. We cut the pepper finely and add it to the roasting vegetables, then three beets on the smallest grater and send half of the resulting chips to the pan.

Step 6

At the very end, put the pasta, mix everything well, leave to languish until all excess water has evaporated.

Step 7

Shred the cabbage, cut the greens finely.

Step 8

Pour the roast into the broth with ready potatoes, bring to a boil, throw in fresh cabbage with herbs, laurel, allspice.

Borscht is a kind of beetroot first course. Disputes about which people the discovery of borscht belongs to are still going on. Ukrainians consider borscht their property, their national dish. Lithuanians, Poles, and Romanians think the same. And what difference does it make who, when and where, the main thing is that BORSCH exists! And each housewife cooks this popular first course according to her own recipe. Here I am sharing my recipe for borscht with chicken and fresh cabbage.

Recipe Information

Cooking method: cooking .

Total cooking time: 1 h 30 min.

Servings: 8 .

Ingredients for 8 servings:

• chicken meat - 800 g
• fresh cabbage - 300 g
• medium beets - 1 piece
• fresh carrots - 1 piece
• onion - 1 piece
• vegetable oil - 2 tablespoons
• tomato paste - 2 tablespoons
• salt and black pepper - to taste
• medium sized potatoes - 5-6 pieces
• red boiled beans - 200 g.

Recipe:

1. In a 3 - 3.5 liter saucepan, put chicken meat, pour cold water and bring to a boil over high heat. Remove any foam that may have formed with a slotted spoon, make the fire quieter and cook the meat until tender.
2. Peel carrots and beets, wash and grate. The onion is also peeled and finely chopped. Put the vegetables into a hot skillet. vegetable oil about 5-8 minutes, then add a little water, tomato paste, season with black pepper and simmer until the vegetables are soft.
3. Chop fresh white cabbage, wash.
4. Peel potatoes, wash, cut into cubes.
5. When the meat is cooked, pull it out, and add peeled and chopped potatoes to the broth.
6. After 10 minutes, add chopped cabbage to the broth, cook for 5 minutes.
7. Add boiled red beans and vegetable stew. Cook for 5-7 minutes over very low heat. Salt to taste. Switch off. Let the borscht brew.
8. Chicken meat cut into portions
9. Pour borsch on chicken broth into a plate, put a portioned piece of chicken meat. Decorate with greenery.

• borscht can be served with sour cream, black or White bread, garlic, and even better