Borscht in chicken broth with fresh cabbage and beets. Borscht soup with chicken breast Ingredients for borscht with chicken

Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. Thus, the recipe for borscht with chicken, which is proposed in this article, is somewhat popular. We’ll also tell you in detail about how this dish appeared and how most chefs and cooks prepare it.
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What is borscht and how did it appear?

So, how did such a dish as borscht appear? Disputes about his homeland continue to this day. Ukrainians believe that it was they who invented the classic red soup, but Romanians, Poles and many other Slavic peoples think the same way. It is interesting that each nationality has its own special recipe: some prepare borscht with beets, cabbage, tomatoes and chicken, while others use completely different ingredients, for example, beans, turnips and even apples. And each recipe has the right to exist and is popular in one area or another.

I would like to delve a little deeper into the history and origin of this soup. In Poland they first heard about it in the 18th century, and this dish was then called borschak. But in Ukraine, borscht was known earlier, in the 14th-15th centuries. Everyone liked this dish, regardless of their status in society and class. Thus, Empress Catherine the Second loved red soup, Gogol often ate it, and Alexander the Second respected this dish.

Now a little about the origin of the word. Philologists believe that it can be divided into two parts: “boron” and “sch”. The first part is one of the word forms of the Old Church Slavonic “red”, “brown”. Because of this, beets got one of their names. At one time she was called “buryak”. This gave the first part of the name to borscht. The second part is “sch”. This is cabbage soup. This is what cabbage soup with meat broth was called before (and to this day too).

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Borscht preparation technology

Each dish has its own special cooking technology, a certain classic and basic recipe. Yes, there are many options: borscht with lamb, with chicken, with lard and so on. But there is some basis. Let us list the basic principles on which almost all recipes are based.

Any borscht is prepared using a rich broth. Almost any meat can be used as its base: lamb, beef, pork. You can cook borscht from brisket or lard, or you can make this soup from chicken, goose or duck. When the broth is ready, you can move on. In this case, the meat can be removed, then chopped and then returned to the soup. And sometimes, not ordinary water, but kvass sirovets is used to cook the broth.

To prepare borscht, you need to first prepare vegetables, namely beets. The fact is that if you do not heat-treat it in advance, it will not cook, but will remain tough.

As a processing method, you can choose stewing, frying, baking in the oven and even steaming. And in order for the beets to retain their rich color, especially cunning and smart cooks use some kind of acid (vinegar or lemon juice). This vegetable is always prepared separately from others. The cabbage does not need to be processed, it just needs to be chopped. But it is advisable to saute the onions and carrots a little in vegetable oil, then they will acquire a beautiful golden hue.

After the broth is prepared, you can add vegetables to it. Usually potatoes are started first; they cook a little longer than other vegetables, like beans. Then you can add shredded cabbage and everything else (beets and onions with carrots).

When the vegetables are almost ready, you can add the chopped meat on which the broth was made. And then you can start greens with seasonings. Almost at the very end the soup needs to be salted.

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Chicken borscht: how to cook it?

So, how to cook delicious, rich and aromatic borscht with chicken? For this you will need some ingredients and a proven recipe. List of what you need:

400 grams of chicken fillet,
1 beet,
2 carrots,
5 potatoes,
1 onion,
70 ml vegetable oil,
½ head of cabbage,
50 grams of tomato paste,
salt to taste,
pepper to taste,
dill and parsley,
2 cloves of garlic.

Now you can begin the cooking process. The first step is to cut the chicken fillet into cubes and place it in a pan of water (it may already be on the fire). Meanwhile, start preparing the vegetables. Potatoes need to be peeled and cut into cubes or strips. Grate the carrots and beets on a coarse grater. Finely chop the cabbage, as well as the onion (don't forget to peel it).

After 10 minutes from the moment the broth boils, you can start the potatoes. While everything is cooking in the pan, heat the vegetable oil in a frying pan, and then put the carrots and beets there. When the vegetables become softer, add the onion. Dilute the tomato paste with boiling water (add just a little bit). The onion should become golden. At this point, add tomato paste and fry for another 3-5 minutes. The roast is ready. About 10 minutes should have passed from the moment the potatoes were added to the broth. It's time to add cabbage. And after 5 minutes you can add frying. While the borscht is cooking, peel and chop the garlic (using a blender or garlic press) and add it to the pan with the rest of the ingredients.

When the borscht is almost ready, you need to add finely chopped herbs, then pepper. At the very end, salt everything, stir, wait another minute and turn off the heat. Cover the pan with a lid and leave the soup in this state for an hour so that the borscht with chicken can infuse. Ready!

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Secrets of making delicious borscht

How to cook the perfect borscht? You can cook it only if you follow certain rules.

It will be easier to prepare rich borscht with chicken using a fattier broth, so it is better to use another part, such as wings or ham, instead of the breast, they will give a stronger and fattier broth.

To help the beets retain their color, you can sprinkle them with lemon juice before cooking. You can also add a little vinegar during the frying process (1 teaspoon will be enough).

Before adding potatoes to the pan, you can lightly fry them or bake them in the oven, then they will not boil over or crumble during the cooking process, and the borscht will be more rich and tasty.

Classic borscht has a specific golden hue, which is achieved by sauteing vegetables in vegetable oil, which results in the so-called frying. Many people do without it, but it gives a special taste, color and aroma to the dish.

If desired, you can add your favorite seasonings or spices to the borscht. They will add piquancy to the finished borscht. You don’t have to limit yourself to just peppers and herbs. Basil, oregano and other herbs will fit into any recipe.

If in the end the borscht turns out not as bright as you would like, then you can add beetroot infusion to it. To prepare it, grate the beets, pour boiling water (or hot broth from a pot of borscht), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this mixture into the soup.

Even if the recipe does not contain such information, you should still add all the ingredients only to boiling water (or broth), otherwise the taste will suffer and some of the nutrients will evaporate.

From the moment cabbage was added to the borscht, you should not cover the pan with a lid, otherwise the finished dish will smell unpleasant.

To make the taste and color of the borscht more intense, it is better to fry the vegetables longer and add them at the very end of the cooking process.

It only remains to add that preparing borscht is an art, but it can be accessible to every self-respecting housewife. You just need to know the recipe for this dish and the tricks for preparing it.

2016-04-09T10:20:05+00:00 admin first meal

Contents: What is borscht and how did it appear? Technology for preparing borscht Chicken borscht: how to cook it? Secrets of preparing delicious borscht Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. Thus, the recipe for borscht with chicken, which is proposed in this article, is somewhat popular. We'll also tell you in detail about...

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

By and large, any specific borscht is unique. There is no clear recipe, composition, or preparation technology. Often, borscht differs from area to area, from village to village. And, surprisingly, the two neighbors’ borschts are completely different. Moreover, each is as confident in her borscht as she is 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 what a shortage of meat there was. 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, ubiquitous beasts, ran around the yard and garden, and provided a source of meat as needed.

Shred 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 remains of internal organs. Place the chicken pieces in a saucepan and add water to cover the chicken pieces. Factory-raised chicken is fed mixed feed with various “healthy” additives. For chicken broth, it is worth “cooking” pieces of chicken meat. Bring the water to a boil, and as soon as a lot of foam begins to form and 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 cook the chicken

Place the cooked chicken pieces in a saucepan and add 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. Cook the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating while the broth is visible boiling. 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. Next, the borscht will be cooked in chicken broth.

Set the boiled pieces of meat aside

Add 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. Add also 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 the broth to a boil and simmer over low heat until the beans are half cooked. Throw away the parsley root and bay leaf - they have already played their role by flavoring the broth for the borscht with chicken.

Add beans and parsley root

When we cook borscht with meat at home, we usually add raw and unprepared vegetables, this is how it happened historically. For this recipe we will prepare vegetables by frying them a little first. 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 frying vegetables sautéing is not entirely correct. The purpose of sautéing is to obtain a more homogeneous mass, while whole pieces remain during frying. The sautéing process boils down to short-term frying of vegetables in some kind of fat. This causes the fat to color the vegetables and cause the vegetables to become soft. During frying, a barely noticeable golden brown crust is formed, and the vegetables remain intact.

Peel and wash the onions and carrots. Cut the onion into large strips, and the carrots into cubes - quite large. Heat 1 tbsp in a saucepan. l. vegetable oil. Many will say that it should be fried in lard. It’s a matter of taste, this is probably how it should be for borscht with pork. It is enough to fry the vegetables for borscht in vegetable oil. At the same time, place the chopped onion and carrots in the 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 lightly browned

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

Separately, you need 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 be. Fry chopped beets in 1 tbsp. l. vegetable oil until the beets are soft and beginning to brown slightly. It is important. Add 2-3 tbsp to the beets. l. broth from the pan. 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 haven’t seen this for a very, very long time. Now the beets are almost black and perfectly color the borscht without any extraneous additives.

Fry red beets and simmer with broth

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

Add beets to borscht

Peel the potatoes and roughly chop them into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly into the borscht. After adding the vegetables, cook the borscht 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 it to the pan 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 tomatoes. At the same time as the tomato, add 0.5 finely chopped hot pepper, having previously cleared it of seeds and white internal membranes. The amount of hot pepper is strictly to taste. If you're afraid, it's better to just add a pinch of chili or coarsely ground dry red pepper.

Simmer 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 flour diluted with broth is added to borscht. This is done to increase the thickness of the borscht. But given the large number of vegetables, this is hardly necessary.

Add tomato to borscht

Finely chop half a small head of white cabbage. Do not chop the inner, coarser parts of the head of cabbage. It is ideal if only the shredded top leaves are included. Add shredded cabbage to the borscht, bring to a boil and cook over low heat, covered.

Add shredded cabbage to borscht

Separately, about the time it takes to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils down. Or they advise to cook for at least 20-30 minutes. My father loved the half-raw 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 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 it is ready, quite often, borscht is seasoned with a crushed piece of old yellow lard, which has 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, maybe you will like it.

But the borscht with chicken is not ready yet. It must brew - this is important. When borscht is cooked in an oven in 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 for half an hour, or longer. Return the pieces of boiled chicken to the borscht and reduce the heat to low. Alternatively, a pot of borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.

Next comes 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 on each plate. Distribute the first dish evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give something extra later.

Pour borscht into plates, add sour cream and herbs

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 mixed greens to bowls.

Traditional borscht is perhaps the best thing that can be offered for lunch. An excellent first course with a standard set of products never gets boring, quickly fills you up, warms you up and is suitable even for a holiday dinner. The thickness of the broth, like the set of spices, can be easily adjusted independently, and the standard recipe can be adjusted to suit your preferences.

Today we will look in detail at how to cook borscht with chicken. The main advantage of the recipe is the speed of preparation compared to its analogue using meat broth. As a result, we will get a rich, appetizing and hassle-free first course. So, let’s prepare a wonderful borscht with chicken according to a step-by-step recipe with photos.

Ingredients for a 3-liter saucepan:

chicken (soup set) - 300-400 g;
beets - 1 medium-sized;
carrots - ½ pcs.;
onion - 1 small head;
cabbage - 100-150 g;
garlic - 2-3 cloves (more is possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp. spoon;
sugar (optional) - 1 teaspoon;
vinegar 9% (optional) - 1-2 teaspoons;
fresh dill - 4-5 sprigs;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Borscht with chicken recipe step by step with photos step by step

To cook borscht, you can use chicken legs, wings, breasts, or take a simple soup set (as in our example). After washing and cutting into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime prepare everything you need: grate the peeled carrots on a coarse grater, chop the cabbage.
Remove the husks and carefully chop a small onion with a knife. After washing and peeling the potatoes, cut them into cubes. After cutting off a layer of peel, three large raw beets.
First, add the potatoes to the boiling chicken broth.
Next, put the shredded cabbage into the pan (if you prefer borscht with crispy cabbage, add it to the broth towards the end of cooking). Bring the liquid to a boil again and cook without salt until the vegetables soften (about 15-20 minutes).
At the same time, we are making beetroot dressing. Heat a frying pan with oil, sauté the onion for a couple of minutes, don’t forget to stir. Next, add the grated carrots and continue frying the contents of the pan for 3-5 minutes.
Next, add the beets and season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the roasted vegetables and pour in vinegar. Stir the vegetable “mix”, add 1-2 ladles of chicken broth from the pan. Cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
Transfer the thick beetroot dressing into the broth with already soft potato cubes and cabbage. Simmer the borscht over low heat for about 10 minutes, do not allow it to boil violently! At the end, add salt and pepper, throw in a generous portion of finely chopped or squeezed garlic, and add greens.
After removing the aromatic borscht with chicken from the heat, let it sit under the lid for at least 15 minutes.

Serve accompanied by sour cream and fresh herbs. Bon appetit!

Classic borscht with chicken is an excellent first course that is suitable for both a family dinner and a holiday lunch. It never gets boring and quickly warms you up on frosty winter evenings. Freshly prepared borscht with chicken looks appetizing and attracts with a seductive smell.

This recipe is simple and quick to prepare. Chicken borscht with fresh cabbage is quick, tasty and not troublesome.

Ingredients:

soup set – 0.4 kg;
beets – 1 pc.;
carrot – 1 pc.;
onion – 1 pc.;
cabbage – 0.2 kg;
potatoes – 2 pcs.;
garlic – 3-4 cloves;
tomato – 1.5 tbsp. l.;
vinegar 9% – 1.5 tsp;
dill – 5 sprigs.

How to cook borscht:

Chop the meat into small pieces and add water. After boiling, cook for another 30 minutes.
Add potatoes to the prepared broth.
Place the chopped cabbage into the pan. Wait for it to boil and cook for 20 minutes.
Fry the onion. Add carrots and simmer for about 5 minutes.
Add beets, season with tomato paste and vinegar.
Mix everything thoroughly, pour in half a glass of broth. Cover the frying pan with a lid and steam the frying over low heat for 20 minutes.
Transfer the dressing to the pan, then simmer for another 15 minutes, not allowing the borscht to boil.

Salt, pepper, add chopped herbs and crushed garlic.

The borscht is ready. After removing the pan from the heat, let it sit for at least 20 minutes. Serve with sour cream.

With added beans

To make the borscht more satisfying and thick, beans are added to it. Such a dish will not affect your figure, will not harm your stomach, and will satisfy even the hungriest guest.

Ingredients:

poultry fillet – 0.4 kg;
cabbage – 0.35 kg;
potatoes – 5 pcs.;
beans – 0.3 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
sweet pepper – 1 pc.;
tomatoes – 4 pcs.;
beets – 1 pc.;
apple cider vinegar – 0.5 tbsp. l.

Cooking method:

The beans are soaked in a small amount of water for 10-12 hours. Then it is washed and boiled for 45 minutes.
The meat is boiled.
1 carrot and onion are added to the pan, after which the broth is salted and cooked for about another 30 minutes.
Tomatoes are doused with boiling water, peeled and cut into small cubes.
The beets are cut into strips and mixed with 1 tsp. oils
The onion, pepper and carrots are sauteed for 1 minute, tomatoes are added. Everything is thoroughly fried.
Remove vegetables and fillets from the pan, add potatoes and cook until half cooked.
Next, frying and salt are added.
The beets are fried for 2-3 minutes.
Beans and cabbage are poured into the pan, everything is thoroughly mixed and salted. Vinegar, beets and seasonings are added.
The dish is kept on low heat for another 1-2 minutes. and removed from the stove.

Before serving, the borscht must be stirred again and the meat cut into pieces.

It can be placed directly into the pan or added in portions directly to plates.

Multicooker recipe

In principle, when we cook borscht in a slow cooker, it does not differ much from the usual dish in a saucepan. The advantage is that this method takes less time and effort from the housewife, who does not need to stand at the stove all the time.

Ingredients:

chicken meat – 0.4 kg;
potatoes – 3 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
beets – 1 pc.;
cabbage – 0.35 kg;
pepper – 1 pc.;
garlic – 2 cloves;
homemade tomato – 0.2 l.

Step by step recipe:

Cut the meat into small pieces and place in the multicooker bowl.
Cook for 10-15 minutes. in the “Frying” mode.
Add onions, carrots and peppers to the meat. Cook for another 20 minutes.
Add potatoes to the vegetables and pour in 2 liters of boiling water. Switch the device to the “Extinguishing” mode for 40 minutes.
Fry finely chopped beets and tomatoes in a frying pan for 3-5 minutes.
After the timer signal, add cabbage, garlic and dressing to the multicooker. Salt and pepper.
Cook in the “Stew” mode for another 20-25 minutes.

Borscht can be served with sour cream or mayonnaise and a sprig of herbs as a decoration.

Green borscht with chicken and sorrel

This dish has many recipe options. But the most popular was and remains borscht made from sorrel with boiled or raw egg. It will satisfy any gourmet.

Ingredients:

chicken – 0.5 kg;
potatoes – 3 pcs.;
sorrel – 2 bunches;
onions – 2 pcs.;
carrots – 2 pcs.;
egg – 2 pcs.;
garlic – 2 cloves.

Step-by-step recipe for borscht with chicken:

The chicken is filled with water, onions and carrots are added, 1 piece each, and boiled until tender. You can add a few peppercorns and a couple of bay leaves.
The meat is cut into large pieces and returned to the broth.
Diced potatoes are poured into a pan and cooked until half cooked.
Finely chopped onion, garlic and grated carrots are stewed in a frying pan for about 5-7 minutes. and pour into the pan.
The sorrel is thoroughly washed and finely chopped. It is added to vegetables when the potatoes are almost ready.
Cook the borscht for no more than 3-5 minutes.
At the end, eggs are added to the boiling broth. They need to be beaten well and gradually poured into the pan, stirring constantly. Salt and pepper, add citric acid if desired.

Some housewives prefer hard-boiled eggs rather than raw ones.

Bake in pots

Dishes in pots are a separate topic in cooking. They have a special refined aroma and taste. And borscht prepared this way is beyond competition.

Ingredients:

fillet – 0.35 kg;
potatoes – 3 pcs.;
cabbage – 0.4 kg;
beets – 1 pc.;
carrot – 1 pc.;
onion – 1 pc.;
tomato – 2 tbsp. l.;
vinegar – 1 tsp;
garlic – 2 cloves.

Step by step recipe:

The meat is boiled in lightly salted water until half cooked and finely chopped.
Onions, carrots and beets are fried and placed in a frying pan at intervals of 3-5 minutes.
Tomato paste and vinegar are added to them, everything is slightly diluted with broth and simmered for 5-7 minutes.
The ingredients are placed in the pots in order: meat, potatoes, cabbage, a layer of dressing. Then the liquid is poured in so that it does not reach the edge by about 1 cm.
The borscht is placed in an oven preheated to 200 C for 45 minutes.
At the end of the allotted time, the contents of the pots are salted, peppered and garlic is placed in them. After this, the portions are sent to cook for another 7-10 minutes.

The dish is ready. All that remains is to sprinkle it with herbs and add a small amount of sour cream.

With sauerkraut

A classic recipe for borscht with the addition of sauerkraut will delight you not only with its unusual taste and bright aroma, but also with a wealth of vitamins in each serving.

Ingredients:

wings – 0.5 kg;
sauerkraut – 0.35 kg;
potatoes – 4 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
beets – 1 pc.;
tomato – 4 tbsp. l.;
garlic – 3 cloves.

Cooking method:

The meat is boiled until fully cooked. After which it is separated from the bones and placed in a pan.
The beets are lightly fried.
Tomato paste and 0.5 cups of cabbage brine are added to it and everything is simmered over low heat until soft.
Onions and carrots cut into strips are fried separately.
Thoroughly squeezed cabbage is added to them and everything is fried until it begins to stick. After this, a small amount of water and brine is poured into the frying pan and simmered for another 3-5 minutes.
Finely chopped potatoes, all the vegetables, and pepper are placed in the pan with the meat.
The borscht is cooked over low heat for 15-20 minutes. Immediately before removing from the stove, season the dish with crushed garlic.

Borscht is served hot with sour cream and a sprig of herbs.

Poltava style borscht with dumplings

Poltava borscht with dumplings is a tasty, hearty and truly homemade dish that will please even the most demanding guests.

Ingredients:

chicken – 0.35 kg;
parsley root – 1 pc.;
celery root - 1.5 tbsp. l.;
cabbage – 0.5 kg;
onion – 1 pc.;
carrot – 1 pc.;
beets – 1 pc.;
potatoes – 6 pcs.;
tomato – 1 tbsp. l.;
flour – 0.25 kg;
water - as much as needed;
egg – 1 pc.

Step by step recipe:

Parsley root is cut into slices, celery into strips.
The meat is boiled and removed.
After this, roots are added to the pan, 0.5 tsp. salt and cook everything until the chicken is completely cooked.
Onions and carrots are fried until golden brown and added to the broth.
Remove the meat from the pan and add beets, cabbage and potatoes at intervals of approximately 10-15 minutes.
After the borscht boils, reduce the heat and cook for another 20 minutes.
Immediately before turning off, tomato paste is added and the dish is allowed to brew for 10-15 minutes.
Dumplings are prepared: salt is dissolved in boiling water, then mixed with flour. When the dough has cooled, an egg is driven into it and kneaded thoroughly again.
The dumplings are cooked in a separate container (they should float).

When serving, several pieces of meat, a couple of dumplings are laid out on the bottom of the plate and the whole thing is filled with borscht. You can decorate the top with a sprig of parsley.

Option for those on a diet

This recipe is ideal for people who are puzzled by weight loss. The calorie content of borscht with chicken is approximately 38 kcal per 100 g, because chicken is one of the most dietary protein products with an abundance of valuable nutrients.

Ingredients:

poultry meat – 0.35 kg;
cabbage – 0.25 kg;
potatoes – 2 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
beets – 1 pc.;
tomato – 2 tbsp. l.;
garlic – 2 cloves.

Cooking method:

The chicken is filled with water and set to cook.
The first broth is drained. The meat is washed again, filled with water and put on fire.
After boiling, add potatoes to the pan and cook until almost fully cooked.
Onions and carrots are fried until softened, after which tomato and garlic are added. Everything is thoroughly mixed and sautéed for 3-5 minutes.
The dressing and cabbage are poured into the borscht, everything is salted and simmered over low heat for another 5-7 minutes.
The beets are cut into small cubes, filled with 0.75 liters of water and boiled for 15-20 minutes.
The resulting beetroot broth (without pieces of the vegetable) and chicken soup are mixed only after complete cooling.

When the borscht is ready, you can add various seasonings and herbs to your taste. Not only the usual dill and parsley, but also basil or oregano are suitable.

The good thing about the borscht recipe is that it can be supplemented with various ingredients. And get a new dish every time. Cooking borscht is a whole science, but every hospitable housewife can do it. You just need to find “your” recipe for this dish and master the intricacies of cooking.

Bon appetit!

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Borsch- one of the varieties of seasoning multi-ingredient soup. It is prepared on the basis of beets, which gives the dish its characteristic red color. Borscht is a traditional dish of the Eastern Slavs, as well as a staple dish of Ukrainian cuisine. Of course, different nationalities prepare something similar to borscht: Poles, Lithuanians, Romanians and Moldovans. In principle, borscht, due to its technology, is quite difficult to prepare and is prepared differently in each region. It all depends on the type of broth prepared, namely the combination of meat in it and, of course, the set of vegetables that we use to prepare it. Vegetables for borscht usually undergo pre-processing: stewing, frying, boiling or baking. To prevent borscht from losing its rich, bright red (burgundy) color, add lemon juice, citric acid or vinegar to the dish. In some types of borscht (for example: Starolitovsky), porcini mushrooms are used during preparation. And all housewives prepare their homemade borscht in completely different ways. Some people like to add cabbage at the very beginning to the finished broth, while others add it at the very end of cooking the borscht to make the cabbage crunchy. We are all so different and everyone has their own taste of borscht, delicious and unique. Today we will cook homemade borscht with beets in chicken broth.

Required:

Chicken (any parts) - I have 2 wings and a back
Water - for broth
Potatoes - 3-4 pcs.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Beets - 1-2 pcs.
Bay leaf - 2-3 pcs.
Salt, sugar - to taste
Ketchup (tomato paste) - 5-6 tbsp.
Vegetable oil
Greenery
Table vinegar or lemon juice - 1/2-1 tbsp.
Sour cream - for serving

How to cook homemade borscht with chicken:

First of all, we need to cook rich chicken broth, then we will season it with vegetables. To do this, fill the existing chicken parts with cold water and put on fire. As soon as the water starts to boil, I always drain the primary broth and cook it in the secondary one. You do as you are used to. Drain the boiling broth, pour cold water over the chicken again and cook the broth. Add bay leaves, a little salt and cook the chicken broth until the meat is cooked. Be sure to remember to skim off the escaping foam so that the broth is as clear as possible. For greater transparency, the finished broth can be strained through several layers of gauze, and only then cook the borscht.

When the broth is cooked and the chicken is completely cooked, remove the chicken pieces and start cooking the borscht. First of all, I add shredded cabbage. My family loves it when the cabbage in borscht is soft. If you like cabbage to be crunchy, add it at the end of cooking 10-15 minutes before the dish is ready. If the cabbage is young, you can add it at the very end of cooking and immediately turn off the borscht. This is what my grandfather always did when he cooked homemade borscht. He loved the cabbage to have a slight crunch.

Then we add finely chopped potatoes or, as you are used to, potatoes into the broth. Again, if your potatoes are too mushy, they should be added 10-15 minutes before the end of cooking. I have store-bought potatoes, they take a long time to cook and are not soft at all, so I added them to the broth immediately after the cabbage.

Separately, prepare the frying in a frying pan. To do this, combine chopped onions with finely chopped carrots and beets. Bring the vegetables until fully cooked in vegetable oil, adding a little salt to taste.

When the frying is almost ready, add homemade ketchup or tomato paste.

Bring the frying to readiness and turn off the pan.

Place the roast into the chicken broth.

Immediately taste the borscht and add more salt if necessary. To maintain the brightness of homemade borscht, add a little lemon juice or table vinegar. Enough 1/2-1 tbsp. But the borscht will retain its color.

An essential component of delicious homemade borscht is sugar. That is why I always add 1-2 tbsp to the pot of borscht. sugar, based on your taste. Today I added just one spoon. That was enough.

Let the borscht boil.

At this time, chop fresh herbs; you can use frozen or dried herbs.

Cook the borscht for another 20-30 minutes.

At this time, remove the boiled chicken meat from the bones.

And put it in the almost finished borscht, stir and turn the heat to low, cover the pan with a lid on top and let the borscht simmer for 10-20 minutes. Some housewives do not simmer borscht, but in my opinion it turns out even richer and very tasty, rich. In total, we cook the borscht for about 1.5-2 hours. The chilled chicken is cooked (broth) - about 20-30 minutes. Adding vegetables takes approximately 10-20 minutes. Cook the borscht with the addition of frying for another 10-15 minutes. And languor - 20-30 minutes. If you are using homemade chicken, cooking the broth may take much longer, about 1-2 hours. it all depends on your chicken... Homemade delicious borscht will appeal to everyone, young and old, and will warm you up during cold winter lunchtimes!

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!