How to cook delicious chicken borscht recipe. Chicken borscht - step by step recipes for a traditional first course

Red borsch with chicken is a kind of traditional Ukrainian dish, which is the main first course of the national cuisine. It is believed that borscht is a vegetable dish that is cooked in broth from meat, poultry, mushrooms, etc. Borscht is a complex dish; different borscht recipes can contain up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no clear recipe, composition, cooking technology. Often, borscht differs from area to area, 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, it was a rather rare dish with meat. I still remember how meat was in short supply. Much more often, my grandmother cooked borscht from corned beef - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, the ubiquitous beast, ran around the yard and garden, and, as needed, were a source of meat.

Chop up the chicken and peel off 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 - so that the chicken pieces are covered. Factory-raised chicken eats compound feed with various "useful" additives. For chicken broth it is worth “boiling” pieces of chicken meat. Bring the water to a boil, and as soon as a copious formation of foam begins, the water becomes cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but it is a necessary measure.

Lightly boil the chicken

Put the cooked chicken pieces in a saucepan and pour 2 liters of cold water. Such a 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. It is necessary to try to ensure the minimum heating with a visible boil of the broth. Cook the 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. Then the borscht will be cooked in chicken broth.

Set aside the boiled pieces of meat.

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

Add beans and parsley root

When we cook borscht with meat at home, usually we add raw and unprepared vegetables, as is the custom 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, it is not entirely correct to call frying vegetables browning. The purpose of sautéing is to obtain a more homogeneous mass, while the whole pieces remain during frying. The process of sautéing is reduced to short-term frying of vegetables in some kind of fat. This leads to the coloring of the fat in the vegetables and the softening of the vegetables. When frying, a barely noticeable golden brown crust is formed, and the vegetables remain intact.

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

Fry onions and carrots until soft and light blush

Add the sauteed onions and carrots to the broth. The broth should boil slightly. Peel one garlic clove, flatten it and add to the broth. Often frying for borscht is prepared with lard, lard, or any pork fat. Moreover, all vegetables are fried at the same time, adding mashed tomato pulp or tomato paste, hot peppers. On sale I even saw packets of ready-made seasoning of complex composition with frightening ingredients - from the category of "just dilute with boiling water."

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

Saute red beets and sauté with broth

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

Add beets to borsch

Peel the potatoes and chop them coarsely - into 4-6 pieces. Often potatoes are added without cutting, and when ready, the dishes are crushed with a spoon directly in the borscht. After laying the vegetables, cook the borsch until the vegetables are almost completely cooked.

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 pot with borscht. If the potatoes are still noticeably raw, it is better to add tomato paste a little later - potatoes do not cook well with tomato. Along with the tomato, add 0.5 finely chopped hot pepper pod, having previously cleaned it of seeds and white internal partitions. The amount of hot pepper is strictly to taste. If you're afraid, it's best to just add a pinch of chili or coarsely ground dry red pepper pod.

Stir in tomato paste with broth

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

Add tomato to borsch

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

Add chopped cabbage to the borscht

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

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

But the chicken borsch is not ready yet. It must be infused - this is important. When in villages borscht is cooked in the oven, at the final stage, the pot or saucepan with borscht was simply moved to a less heated zone of the oven and left for some time. At least half an hour or more. "Return" pieces of boiled chicken to the borscht and reduce the heat to a minimum. Alternatively, the borscht pot 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. Place a piece of borscht chicken in each plate. Spread the first course evenly over the plates. By the way, the plates must be large, otherwise you will have to give everyone a supplement later.

Pour borscht into plates, add sour cream and herbs

Add sour cream to the plates - a spoon or three, to taste. Chop the dill finely, adding a clove of garlic and red hot pepper. Add the herbs mixture to the plates.

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

Homemade red borscht with chicken

If you wish and according to your understanding, you can always diversify the borscht by adding certain ingredients, changing their quantity and the sequence of the bookmark. Chicken borscht will never be similar to another, and even to those already cooked by you earlier. This is a new discovery every time.

Chop up the chicken and peel off the skin

Lightly boil the 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. Then the borscht will be cooked in chicken broth.

Set aside the boiled pieces of meat.

Add beans and parsley root

Vegetables for chicken borscht

Fry onions and carrots until soft and light blush

Saute red beets and sauté with broth

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

Add beets to borsch

Add coarsely chopped potatoes

Stir in tomato paste with broth

Add tomato to borsch

Add chopped cabbage to the borscht

Pour borscht into plates, add sour cream and herbs

Add sour cream to the plates - a spoon or three, to taste. Chop the dill finely, adding a clove of garlic and red hot pepper. Add the herbs mixture to the plates.

Homemade red borscht with chicken

It is hardly possible to find a person among us who would not have heard about this dish, and all because it has already become a real legend in the world of culinary.

It is brewed not only in Ukraine, but also in neighboring states, they just slightly change the composition; we will cook borscht with chicken, a step-by-step recipe will help us out in this. Cabbage soup with beets and meat is truly unique, everyone loves them, without exception, for their excellent taste, nutritional value and ease of preparation.

How to make delicious chicken borscht: a simple recipe

Ingredients

- 3 l + -
- 2 tbsp. + -
- 1 PC. + -
Fresh herbs (at your discretion: parsley, celery, dill, etc.)- taste + -
- 2 pcs. + -
- 4 things. + -
- taste + -
— 1/2 head of medium + -
- 2 teeth + -
- 2 pcs. + -

How to cook red homemade borscht with chicken

There are people who prefer to cook borscht without frying, but it still tastes better with it, which is why this element is present in our recipe.

However, even this fact is not able to adversely affect the calorie content of the dish: there are about 47 kcal per 100 g of your favorite “red soup”. So those who are losing weight can use it without fear.

Fill the chicken breast with cool water and put the pot of meat on high heat.
While the chicken is boiling (it will take about 30-40 minutes), we will prepare the frying. To do this, first peel the carrots, beets and onions, and then cut them medium-sized. Fry the vegetable slices in a pan with hot vegetable oil until the vegetables are soft.
Peel the potatoes and cut them into small cubes.
Chop the cabbage at random.
When the chicken is cooked, we take it out of the broth, and instead of the breast, we throw chopped cabbage with potatoes into the pan.
Boil vegetables for 20 minutes, then dilute their "privacy" by frying. We continue to cook everything further.
Separate the boiled meat from the bone and chop finely. We shift the meat pieces into a saucepan, turn off the heat on the stove and leave the dish for 20 minutes alone, so that it just infuses.

Finally, add crushed garlic and chopped herbs to the chicken borscht. We mix everything and serve fragrant homemade borscht on chicken in portions to the table.

With this amount of ingredients, you will have 8 medium servings.

How to cook borsch with chicken - video recipe.

The classic recipe for chicken borscht with cabbage

If you are looking for an easy recipe for making red borscht, then this recipe is perfect for you. For cooking, you need a standard set of inexpensive products, a little effort and a saucepan - that's the whole secret of the success of your favorite dish.

Ingredients

Potatoes - 5-6 pcs.;
Chicken leg - 1 pc.;
Tomato puree - 75 g;
Beets - 1-2 pcs.;
Onions - 1 pc.;
Salt to taste;
Carrots (medium fruit) - 1 pc.;
White cabbage - ½ pcs.;
Water - 2.5-3 liters;
Any greens (fresh) - to taste;
Vegetable oil - quantity to taste (only for frying).

How to cook delicious chicken borscht: recipe step by step

First of all, boil the chicken: put the meat in boiling water, bring to a boil, then drain the liquid from the pan.
Instead of the drained broth, add a new portion of clean cold water to the container, bring it to a boil, then reduce the flame on the stove and cook the chicken leg until half cooked.
While the chicken is cooking, cut the potatoes into medium cubes, finely chop the onion, three carrots on a grater, and finely chop the cabbage.
Potatoes will be the first to get into the pot with chicken from the vegetable slices, followed by cabbage soon after.
Fry the onion in oil in a pan until translucent, then mix it with carrots and continue simmering over the fire until browning.
As soon as the vegetables in the pan are browned, put the tomato puree in it, simmer everything together for 1 minute, and then pour it into the pan with the borscht. Cook the "red soup" for another 5-10 minutes.

Instead of tomato puree, you can use 2 fresh tomatoes or 1 glass of tomato juice, if desired.

Three beets on a grater (always large), pour the chopped root vegetable into a saucepan, then add 1 tbsp. (or to taste) salt.
Cook chicken borscht until the beets are fully cooked, add (if desired) peppercorns, as well as bay leaves. Be sure to sprinkle everything with herbs and season with sour cream.

This completes the cooking, the slightly cooled borscht can be served with a slice of bread on the table.

Secrets of the most delicious homemade chicken borscht

Not necessary, but you can add vinegar to the borscht (no more than 1 tablespoon) so that it better retains its beautiful beetroot flavor.
If you are not very fond of the vinegar taste and smell, then you can go for a trick - add 1-2 tablespoons. vinegar to fry. When you sauté the vegetable slices in a frying pan, pour the indicated amount of vinegar onto the bottom of the container. Stir with vegetables until completely evaporated.
For those who want to cook borscht without frying, you can use the recipe for cooking in a multicooker. In this case, you do not need to fry anything, you just cook the chicken for a start, and then add all the necessary (chopped) ingredients to it in a multi-bowl. You need to cook borscht in a slow cooker for 1 hour on the "Soup" mode.
To make homemade red borscht as delicious as possible, use spices. In addition to the classic laurel and black pepper, you can add garlic, ground coriander or its seeds, basil, etc.

Borscht is a dish that can be very varied. Those who did not know whether it is possible (and how much) to cook chicken for borscht now know for sure that it is simply necessary to do this.

Of course, chicken meat can be replaced with beef or pork, but the chicken version is more dietary, moreover, it gives the “red soup” lightness and a certain tenderness in taste.

Chicken borscht should definitely be included in your diet. It is not necessary to use it every week, but at least several times a month it is definitely worth it.

Bon Appetit!

Homemade borsch, cooked with chicken or in broth from it, turns out to be light, aromatic and no less tasty than traditional borsch on fatty pork. Using chicken greatly speeds up the process as it requires less cooking than meat pieces. Diet poultry meat reduces the calorie content of the dish, and if it is cooked with breast and without roasting, then the number of calories will be minimized.

The selection contains repeatedly proven step-by-step recipes for chicken borscht. There are recipes not only for red borscht, traditionally related to Ukrainian cuisine, but also for the Russian version of this dish made from nettle (green borscht).

General principles of cooking chicken borscht according to step by step recipes

It is not necessary to cook chicken borscht in chicken broth; chicken is often added to an almost ready-made dish cooked on meat bones. In this case, the chicken is the meat component.

The broth is the basis on which the taste of borscht and its appearance largely depend. To make the dish really tasty, you need to choose the right pieces of meat and cook it correctly.

Poultry is the best choice for a rich chicken stock. From a purchased boiler, it is no less tasty, but not so concentrated. You can use any part of the carcass. Experienced chefs advise to cook broth from meat pieces with bones. These can be legs, thighs, whole legs, quarters or halves of a bird. You can also use soup sets consisting of the wings, backs, and necks of a bird. In such pieces, there are a lot of bones and cartilage, containing substances without which you cannot cook a rich aromatic broth. There is relatively little meat in them, therefore, it is recommended to add breast fillets to the dish.

For meat broth, tubular or vertebral bones of animals with the least amount of meat, or no meat at all, should be taken. In this case, the chicken is boiled separately, the broths are not mixed. Chicken broth is left and used for other dishes. For long-term storage, it can even be frozen.

There are two types of borscht: red and green. A standard set of vegetables for anyone is onions, potatoes and carrots. Red borscht is prepared with cabbage, beets and tomato paste. Green can be attributed to a seasonal dish, since traditionally it is customary to cook it with nettles and fresh tomatoes. Nettle can be replaced with sorrel; when frozen or canned, it will make it possible to cook green borscht at any time of the year. In this case, fresh tomatoes are replaced with tomato juice or pasta.

Before preparing the step-by-step chicken borscht broth, rinse the meat pieces thoroughly with cool water. Sometimes it is recommended to soak the bird for up to half an hour in order to remove the remnants of blood from its meat. It is not necessary and even undesirable to do this, since a significant part of valuable substances can go into the water.

Pour the meat parts only with cold water. Do not use running water, directly from the tap, run it first through the filter. When heated, the meat protein tends to curl up and rise to the surface of the broth in the form of foam, which occurs during boiling. At this time, you need to constantly monitor the broth and completely remove the foam from it in a timely manner. The var or its remnants, not removed in time, will mix with the broth when boiling and settle on the bottom in flakes, the broth will turn out to be cloudy, which will affect the appearance of the borscht. After boiling, reduce the heat to medium and cook, covering with a lid, not allowing the broth to boil excessively.

Vegetables are laid in a certain sequence, taking into account the time to bring them to readiness. As a rule, potatoes come first, and cabbage comes 5 minutes after it. Nettle or sorrel is added when the potatoes are almost ready. Of carrots, beets and onions, in almost all cases, roast is prepared with the addition of tomato or fresh tomatoes. In the dietary version of red borscht with chicken, the step-by-step recipe for which is below, they are added without browning.

Borscht with chicken, step-by-step recipes for which are detailed in the article, can be served with sour cream or mayonnaise. Sour cream is a more delicate dressing, but this is a matter of taste. In Ukrainian cuisine, red borscht is usually served with garlic donuts or croutons, abundantly grated with garlic. Chicken borsch with beets is no exception. Green is better to decorate with halves of hard-boiled eggs and herbs.

Red borscht with chicken: step by step recipe with tomato and fresh tomato

The step-by-step recipe for red borscht with chicken differs little from the classic version. A rich broth is prepared from chicken, in which cabbage and potatoes are then placed. The borscht is dressed with sauteed vegetables with the addition of tomato paste. For a more delicate tomato flavor and light sourness, fresh tomato is added to the roast.

Ingredients:

Selected chicken legs - 600 gr.;

Two beets;

Eight small potatoes;

One carrot;

A pound of white cabbage;

Bitter onion head;

Two tablespoons of tomato paste;

One tomato;

Two tablespoons of high-quality, only sunflower oil.

Cooking method:

1. Thoroughly rinse the legs. Remove the keratinized, yellow skin from the lower cartilage on the leg. We cut out the gland from the wedge-shaped tail part, put the legs in a large pan. Fill with three liters of drinking, well-filtered water and put on an intense fire. As soon as the meat warms up, the protein curled up in foam will begin to float to the surface, it must be constantly removed. If this is not done, the foam will mix with the broth during boiling, it will become cloudy and the borsch will lose not only its taste, but also its appearance.

2. After removing all the foam and waiting for intense boiling, set the heating slightly below average. Cover with a lid and cook the legs until tender, about 45 minutes.

3. While the broth is being prepared, it's time to process the vegetables - we peel and wash them well. Then we take a grater with large holes, grind it first carrots, and then beets. Cut the onion into small, square slices, finely chop the garlic. Shred cabbage with short, narrow strips. Cut the potatoes coarsely, usually into cubes or slices, put them in a bowl, fill them with cold water. Do not leave potatoes without water, they may darken! Dip the tomato in boiling water for a minute, remove the skin from it and cut the pulp into very small cubes.

4. Set the heat to medium and place a thick-walled pan on the hotplate. Warming up slightly, pour oil into it and give it a little time to warm up. Put onion and garlic in hot, not boiling fat. Fry, stirring regularly, until a pleasant amber shade appears. Add beets and carrots to the onions, fry everything together until soft. We spread tomato paste and chopped tomato pulp to the vegetables. After mixing well, simmer for five minutes. Sprinkle the vegetable fry with flour, mix thoroughly, heat the borsch dressing for another five minutes, and remove from the stove.

5. Checking the legs. Gently move the meat away from the bone, if it separates well, put the chicken in a bowl. Cool slightly and, after removing the meat from the bones, return it to the saucepan.

6. Dip the cabbage into a saucepan with boiling chicken broth. We cook, not letting it boil violently, for five minutes, put the potatoes in a saucepan. After about a quarter of an hour, when the potatoes are soft, but not yet cooked, put the frying in the pan. We bring the borscht to readiness over low heat. At this stage, it is important not to let it boil, then the borscht will have a rich color.

Diet red borscht with chicken: a step-by-step recipe from breast with beets without roasting

Step-by-step recipe for dietary chicken borscht. Reducing calorie content is achieved by using poultry meat - chicken fillet, and the absence of roasting contributes to this. Vegetables are added chopped during the cooking process.

Ingredients:

Two medium-sized chicken breast fillets;

A glass of white beans;

One carrot;

300 gr. potatoes;

Beets - three small root crops;

One onion;

Fresh cabbage;

One bell pepper fruit;

Three small tomatoes;

Fresh dill - five branches.

Cooking method:

1. Beans are added to the borscht already boiled. The time to cook the breast is much shorter than that of the beans. Therefore, before you start cooking borscht, you need to prepare the beans. Pour the beans into a saucepan, rinse, then pour cool water over them and bring to a boil. After that, cover with a lid, set the medium heat. After waiting about a minute, raise the lid to check the boiling intensity. The water should only agitate a little, then the beans will not burst during cooking. Having adjusted the heating level, cook the beans until tender. This can take from one and a half to two hours. To shorten the time, it is recommended to soak the beans in water in advance. It is best to do this in the evening. If the room is hot, put the bowl of beans in the refrigerator, otherwise the water may ferment.

2. When the beans are almost ready, we begin to cook the broth for the borscht. We wash the breast fillets with cool water and, strictly across the fibers, cut into slices of a centimeter thickness. Place the chicken in a 4 liter saucepan, fill it 3/4 full with water and place on fire. Without waiting for a boil, remove the protein curled into foam from the surface of the broth. Add whole peeled beets, cook until soft, about half an hour.

3. Peel onions, potatoes and carrots. Rinse the vegetables, finely chop the onions, cut the potatoes into cubes, and the carrots into thin strips. Having freed the pepper from the seeds, cut the pulp into small slices. We chop the cabbage small, try to make the straws short and thin. After scalding the tomatoes with boiling water, remove the peel and cut the pulp into cubes.

4. Check the readiness of the beets. When punctured with a sharp object, it should freely enter it. We take out the finished beets from the broth, cool and rub with a coarse grater - this way it will give its color better.

5. Put cabbage and potatoes into broth. Add the bell peppers, the beans that have been boiled at this point, along with the broth, the tomatoes and the beets. Cook over low heat until the potatoes are soft.

6. Finely chop the dill and season the borsch with it at the very end. After bringing to a boil, remove the pan from the stove. For aroma, along with dill, you can add a little garlic, chopped with a fine grater.

Green borscht with chicken: a step-by-step recipe with nettle in bone broth

A step-by-step recipe for green borscht with chicken - a traditional Russian dish. Cabbage is not used, it is replaced with nettle or sorrel. So as not to burn your hands while working with nettles, scald it with boiling water. Prepare vegetable dressing for borscht with fresh tomatoes, if necessary or if desired, you can use tomato paste or juice.

Ingredients:

A large bunch of fresh garden nettle;

Chicken breast fillet;

450 gr. beef or pork on the bone;

Four large potatoes;

One carrot;

One green bell pepper;

Bitter onion head;

Large fleshy tomato;

Young arrows of garlic - 4 pcs.;

Two boiled eggs;

A bunch of curly parsley.

Cooking method:

1. We wash all the meat. Put the beef in a spacious saucepan, fillet in a smaller container. We fill the bones with two liters of water, and the chicken so that it covers it by two centimeters. According to all the rules, we prepare the broth, removing the foam in a timely manner. Cook the beef over low heat under the lid for an hour and a half, fillet for at least half an hour. We do not take out the finished fillet from the broth to the right moment, but cool it in it.

2. Prepare vegetables, boil eggs. So that during work the nettle does not burn your hands, put it in a colander, scald it with boiling water.

3. Prepare the roast. Heat two tablespoons of vegetable oil in a frying pan. Coarsely chop the carrots with a grater and send them to the pan. Cut the pulp of bell pepper and onion into small cubes. Put it on the carrots when they are softened enough. Simmer vegetables covered over medium heat for at least five minutes. Cut the tomato into small pieces, send the slices to the sautéed vegetables, cook for another three minutes.

4. When the beef broth is ready, remove the meat from it, separate it from the bones and place it back in the pan. The chicken fillet that has cooled by this time is also removed from the broth. Having disassembled the fibers into portioned pieces, put them on the beef, bring to a boil.

5. Cut the potatoes into small cubes, put them in the boiling broth, slightly reduce the heat. Cook until tender.

6. Cut the nettle into thin strips, put it in the borscht when the potatoes become soft. Following the nettle, we send roasting and finely chopped garlic arrows. We continue to cook until the potatoes are ready. At the end, sprinkle with parsley and let the borscht stand for a while.

7. Cut the boiled eggs lengthwise into four parts and decorate the borscht already poured on the plates with them. You can finely chop the eggs and add to the pan along with the parsley.

Tricks of cooking chicken borscht according to step-by-step recipes - advice from experienced chefs

If you ate the base for borscht on bones, and boil the chicken separately, do not mix the broths, otherwise the borscht will turn out cloudy. In addition, it can deteriorate quickly.

For red borscht, choose small beets. It is these roots that are most often darker and sweeter in taste. If you take light beets or beets with white streaks, the borsch will not have a rich color and may turn out to be tasteless.

Red chicken borscht goes well with garlic. If you like spiciness, add more garlic - to a 3-liter saucepan, 5 minutes before cooking, press 3-4 teeth with a press. For flavor, finely chopped fresh dill (2 tablespoons) or a pinch of dried herbs can be added with garlic.

Let the prepared chicken borscht stand for a while, so that all the aromas merge together and create a harmonious composition, this will make the borsch even tastier. It is believed that a real, ready-to-serve borscht is one that has been infused for at least a day.

Borsch is the most famous dish of Slavic cuisine. Rich, with aromatic meat, it will not leave anyone indifferent. This soup can be made with either chicken or beef broth. In the first case, you will receive a light dietary meal, in the second, a hearty lunch. The classic recipe is beef borscht, but poultry also has its fans. This cooking option is especially popular in homes where there are small children and people on various diets. So, if you decide to cook chicken borscht, a step-by-step recipe with a photo will help you make it especially tasty and aromatic.

Taste Info Borscht and cabbage soup

Ingredients

chicken drumstick - 6 pcs.;
potatoes - 7 pcs.;
beets - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
cabbage - 150 g;
tomato juice - 100-150 ml;
vegetable oil - for frying;
greens (dill and parsley) - to taste;
salt to taste;
ground black pepper - to taste.

How to cook borscht with chicken and fresh cabbage

First you need to prepare the meat. My shins, remove all unnecessary "details". We transfer the meat to a saucepan, in which we will cook the borscht and fill it with water. We put on high heat, and when the water boils, we reduce it and cook for 20 minutes.

Peel, wash and cut the potatoes into small pieces. When the meat is boiled, take it out of the water and rinse it. Drain the water from the pan and wash it. Then we fill in clean water, and put back the meat and potatoes. We pour water so that there is enough for the borscht, salt. We put the pan on fire, and reduce it after boiling.

Peel and wash beets, carrots and onions. Grate beets on a coarse grater. Grate the carrots on a fine or medium grater. Finely chop the onion.

Put onions, carrots and beets in a preheated pan with a small amount of vegetable oil. Fry vegetables a little, stirring constantly over high heat.

Add tomato juice to vegetables, mix and fry for a couple of minutes. You can use diluted tomato paste instead of tomato juice. I add two spoons and some broth.

Add the finished frying to the broth and pepper.

Finely chop the cabbage and send it to the borscht. Add chopped greens two minutes before cooking. Do not forget to try the dish with salt, add a pinch if necessary.

Red borscht is ready. Now let's let it brew a little, and serve with sour cream.

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The undoubted advantage of choosing poultry meat is the ability to use its various parts. You can make delicious chicken and cabbage borscht using fillet-free chicken legs or breasts. The most important thing to consider is that the most delicious broth is obtained from meat on the bone. If you have homemade chicken, you can boil it whole and butcher it when serving. Such borsch will turn out to be especially rich and tasty.

Important! Borsch is not a dish that takes half an hour to cook. He languishes rather than cooks. That is why this soup cannot be rushed. If you want a delicious borscht with beets and chicken, start cooking well before lunch.

Among the various variations in the preparation of this Slavic soup, borscht with beans stands out. Even real gourmets will love it. Such a soup can be made without chicken broth, because beans are an excellent substitute for meat in terms of nutritional value. The recipe for such a dish does not differ from the classic one, the only difference is in the addition of one ingredient - beans, which should be boiled in advance.

If your borscht is ready, do not forget its main advantage: this soup tastes better on the second day, which means that you have prepared lunch for at least two days!

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