Borscht with chicken fillet recipe. How to cook delicious borscht with chicken. Chicken borscht: how to cook it

Choose the best proven recipes for borscht with chicken on the site. Try options with mushrooms, beans, smoked meats, herbs, bell peppers, pampushki and, of course, lard. Create your own unique way to diversify your diet.

When choosing products for borscht with chicken, there is one constant rule: the products must be fresh. Usually the ingredients for borscht are always on hand. Therefore, preparing this recipe takes a minimum of time and effort.

The five most commonly used ingredients in chicken borscht recipes:

Interesting recipe:
1. Pour water over a suitable portion of chicken and place over high heat.
2. After the brew boils, remove the foam. Cook over medium heat for 35-40 minutes.
3. While the chicken meat is cooking, prepare the roast: washed and peeled, grate the beets and carrots on a coarse grater, finely chop the onion.
4. Fry the chopped vegetables in a frying pan. When they become soft, add tomato paste and a little water. Simmer for a couple of minutes.
5. Peel and cut the potatoes into medium cubes. Chop the cabbage nicely.
6. Remove chicken meat from the boiling broth. Place potatoes and cabbage there.
7. Cook until half cooked for about 20 minutes. Enter frying. Salt, pepper, add spices to taste.
8. Separate the chicken from the bones. Cut into pieces.
9. Throw the meat into the pan. After 2-3 minutes, turn off the fire.
10. Pour finely chopped herbs into the borscht, squeeze out the garlic.
11. Let it simmer for 20 minutes.

Five of the most nutritious recipes for borscht with chicken:

Helpful Tips:
. You can cook borscht with either sauerkraut or fresh cabbage.
. It is recommended to sprinkle beets with lemon juice before roasting. This way its color will be preserved better.

I always thought that borscht can only be cooked with pork or beef broth, but this is not at all true. While visiting my mother-in-law, we tried borscht with chicken and were delighted - it was less fatty and had a more delicate taste. I watch my diet and go on a diet often - this option is perfect for me. Now I will share with you the most delicious recipes, simplifying the cooking process.

Appetizing chicken borscht: cooking secrets

Borscht can be prepared with absolutely any type of meat: pork, beef, veal, turkey. But borscht with chicken is one of the most delicious and popular first dishes. The dish is truly unique; it is valued for its impeccable taste, nutritional value and ease of preparation.

Ingredients

Servings: – + 8

Chicken fillet 300-400 gr.
Potato 4 things.
Carrot 1 PC.
Beet 1 PC.
Bulb 1 PC.
Head of fresh cabbage PC.
Bay leaf 3-4 pcs.
clove of garlic 3 pcs.
Tomato paste 4 tablespoons
Vinegar
Salt, pepper (to taste)
Greens – onion, parsley, dill

60 min. Seal

Delicious chicken borscht with beets

Borscht is a tasty and satisfying dish that is traditionally present in the diet of every family. It is prepared on beef meat or on a pork bone, but once I tried to cook a dish with chicken broth - it turned out no worse.

Ingredients:

Chicken meat 400 gr.
Cabbage 300 gr.
Medium size potatoes 6 pcs.
Carrot 1 pc.
Beetroot 1 pc.
Onion 1 pc.
Tomato paste 1 tbsp.
Garlic 3 cloves.
Bay leaf 2 pcs.
Salt - to taste.

Cooking process:

We wash the chicken meat under running water and place it in a saucepan with a capacity of up to 5 liters - cook the broth. After the water boils, add salt to taste.
While the broth is cooking, prepare the vegetables. Cut the onion into small cubes, cut the potatoes into medium-sized pieces. Grate the peeled carrots and beets on a fine grater. Finely chop the cabbage using a regular knife or grater.
After the broth is ready, place the potatoes in the pan.
Prepare the frying in a frying pan. Fry the onion until golden brown, add carrots and beets. After the vegetables become soft, add tomato paste and continue to simmer.
After the potatoes are ready, add chopped cabbage to the pan.
Lay out the roast and add bay leaf and chopped garlic.

Simple borscht cooked in chicken broth is ready. You can serve it with sour cream or fresh herbs.

Rich borscht with chicken and beans

There is no one true recipe for borscht. Each housewife prepares this dish in her own way. As practice shows, borscht from the same set of products will be different for each housewife. I like this recipe because it contains fatty pork knuckle and chicken. The family is delighted - just what a good housewife needs.

Ingredients:

Pure water 2 liters.
Chicken thigh 1 pc.
Chicken fillet 300 gr.
Pork knuckle 400 gr.
Beetroot 1 pc.
Carrot 1 pc.
Bell pepper 1 pc.
Onions 1 pc.
Cabbage 150 gr.
Potatoes 2 pcs.
1 can canned beans.
Tomato paste 1 tbsp.
Garlic 2 cloves.
Bay leaf 1 pc.
Chopped greens 2 tbsp.
Sugar 1 tsp.
Salt.
Vegetable oil.

Cooking process:

Cooking borscht traditionally begins with boiling the broth. To do this, place it in cold water. pork knuckle and chicken thigh. Bring to a boil and add a little salt. Remove the foam formed on the surface. Add half an onion, a quarter of a carrot, one clove of garlic and herbs to the broth. Boil the broth until the meat is completely cooked - 1 hour.
Rinse the beans in a colander. Peel and wash the vegetables. Chop the onion and garlic into very small cubes, grate the cabbage, and cut the carrots and beets into strips.
While the broth is cooking, start preparing the dressing. To do this, fry the onion in vegetable oil until transparent. Add carrots and sauté them.
Add beets cut into strips and add sugar.
Add tomato paste to the dressing and mix the ingredients thoroughly. Add a little broth from the pan and simmer the vegetable mixture for 2-3 minutes. Remove from the stove.
Place the chicken fillet cut into portions into the pan with the broth.
Peel and cut the potatoes into medium cubes.
Remove the meat on the bones from the broth, cool and cut the meat into small pieces.
After the broth boils, add the potatoes and skim off the foam. Boil it until half cooked.
Add the prepared dressing, bell pepper and cabbage.
Return the chopped meat to the pan.
Throw in the finished beans.
Test the potatoes for doneness and add finely chopped herbs, garlic and bay leaf.
Infuse the borscht under the lid for 20-30 minutes.

Serve the dish for lunch with garlic donuts and sour cream - bon appetit.

Borscht in chicken broth without cabbage

An incorrect but very suitable borscht recipe for me. My 4-year-old daughter does not eat classic borscht cooked with cabbage, so I found a way out - I cook for her separately according to the recipe without cabbage. By the way, the dish turns out no less tasty.

Ingredients:

Chicken with bone 300 gr.
Water 2 l.
Fresh beets 1 pc.
Fresh carrots 1 pc.
Onions 1 pc.
Garlic 2 cloves.
Vegetable oil - for frying.
Vinegar 2 tbsp.
Salt and spices - to taste.

Cooking process:

Rinse the chicken under running water. Place in a saucepan and put on fire. After boiling, add a little salt.
Peel carrots, beets and onions. Grate the beets and carrots on a fine grater, and cut the onion into small cubes.
Pour vegetable oil into a frying pan and place it on the stove. First of all, fry the onion until transparent, then add the carrots and beets. Mix all ingredients thoroughly and fry over low heat for 10 minutes. After this, mix the dressing again and continue to simmer under the lid.
Peel the potatoes and cut them into small cubes.
Take the chicken out of the finished broth, transfer it to another bowl and cool.
Add the prepared dressing to the broth and continue to boil. 10-15 minutes after boiling, you can add potatoes.
Cut the cooled chicken into small pieces and place back into the pan.
After adding all the ingredients, add salt and spices.
After the potatoes are ready, add vinegar at the rate of 1 tbsp per liter of broth.
Add chopped garlic. Bring the borscht to a boil and leave for 20-40 minutes under a closed lid.

Borscht recipe from our reader

All required ingredients:

Meat (in our version, chicken) – half a kilogram;
Onion - one small head;
Carrots – one small;
Potatoes - five medium-sized pieces;
Fresh cabbage – 1/3 of a medium-sized head of cabbage;
Fresh beets - one small one.

First cut the chicken meat, then add water and put the pan on high heat, bring to a boil, add a little salt and reduce the heat to medium.
Peel the potatoes, rinse well and cut into small pieces, pour cold water(so that it does not turn black due to the release of starch).
Peel onions and fresh carrots. Grate the carrots and finely chop the onions, then pour into the frying pan.
Peel the beets, grate them and add them to the ingredients in the frying pan. It is worth noting that the meat is being cooked all this time. Add one tablespoon of vegetable oil to the frying pan. Put on fire.
Finely chop the cabbage.
Fry carrots, onions and beets over medium heat.
Add potatoes to the pan over medium heat, wait 15 minutes and add all the fried ingredients there. Leave for 7-10 minutes, add cabbage, add a little salt again (the same amount, that is, a couple of pinches). Turn off the stove and leave it on the same burner.
Delicious and simple borscht is ready.

The secret of the unique taste:
While frying beets, carrots and onions You should add three tablespoons of non-spicy ketchup there.

Bon appetit!

Borscht is probably one of the most popular soups in any family, and mine is no exception. With chicken, pork, beef - it is equally delicious. Today we will prepare the fastest borscht - with chicken, especially since we sell cabbage and carrots young.

To prepare classic borscht with chicken, take the necessary ingredients. Vegetables need to be washed and peeled.

Remove the skin from the chicken thigh, cut into small pieces, add water and cook for 15 minutes. After boiling, skim off the foam.

While the chicken is cooking, prepare the roast. Chop the onion into small cubes and fry in vegetable oil until transparent.

Add grated carrots and fry for another 3-4 minutes.

Next add the grated beets and fry everything together for 5 minutes.

Add favorite tomato sauce and a little water, stir, cook for about 10 minutes.

Ready roasted vegetables can be lightly salted.

At this time, the chicken should be cooked, add coarsely chopped potatoes to it, cook for 10 minutes.

Then add the chopped celery and cook everything together for another 5 minutes.

Finely chop the young cabbage.

Add the roast and cabbage to the borscht at the same time. Salt, pepper, add bay leaf and crushed garlic clove. When it boils, remove the foam, add white wine vinegar for the taste and color of the beets, also add sugar to balance the taste. Cover with a lid and cook for 10 minutes over low heat. The cabbage should remain crispy.

Add chopped herbs and keep the borscht on the fire for another 1 minute. Turn off the stove and let the borscht steep for at least 20 minutes.

Serving classic borscht with chicken tastes best with sour cream and chopped fresh herbs.

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

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

How to cook 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 medium sized head + -
- 2 cloves + -
- 2 pcs. + -

How to cook red homemade borscht with chicken

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

However, even this fact cannot have a detrimental effect on the calorie content of the dish: 100 g of your favorite “red soup” accounts for approximately 47 kcal. So those losing weight can use it without fear.

Pour cool water over the chicken breast and place the pan with the meat over high heat.
While the chicken is cooking (this 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 sliced vegetables in a frying pan with hot vegetable oil until the vegetables soften.
Peel the potatoes and cut them into small cubes.
Shred the cabbage randomly.
When the chicken meat is cooked, take it out of the broth, and instead of the breast, throw chopped cabbage and potatoes into the pan.
Boil the vegetables for 20 minutes, then add their “seclusion” by frying. We continue to cook everything further.
Separate the boiled meat from the bone and chop it finely. Place the meat pieces into a saucepan, turn off the heat on the stove and leave the dish alone for 20 minutes to let it sit.

Finally, add crushed garlic and chopped herbs to the chicken borscht. Mix everything and serve the aromatic homemade chicken borscht in portions to the table.

From the specified amount of ingredients you will get 8 medium servings.

How to cook borscht with chicken - video recipe.

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. To cook, you need a standard set of inexpensive products, a little effort and a saucepan - that’s the whole secret to the success of your favorite dish.

Ingredients

Potatoes – 5-6 pcs.;
Chicken leg – 1 pc.;
Tomato puree – 75 g;
Beets – 1-2 pcs.;
Onion – 1 pc.;
Salt - to taste;
Carrots (medium fruit) – 1 pc.;
White cabbage – ½ piece;
Water – 2.5-3 l;
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: lower the meat into boiling water, bring to a boil, then drain the liquid from the pan.
Instead of drained broth, add a new portion of clean broth to the container. cold water, 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, grate the carrots, and finely chop the cabbage.
Potatoes will be the first vegetable cut into the pan with chicken, followed shortly by cabbage.
Fry the onion in oil in a frying pan until translucent, then mix it with carrots and continue to simmer until browned.
As soon as the vegetables in the frying pan are browned, add tomato puree into it, simmer everything together for 1 minute, then pour it into the pan with 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 - optional.

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

At this point the cooking is complete, the slightly cooled borscht can be served with a slice of bread on the table.

Secrets of the most delicious homemade borscht with chicken

It’s not necessary, but you can add vinegar to the borscht (no more than 1 tbsp) so that it better retains its beautiful beetroot hue.
If you don’t really like the vinegar taste and smell, then you can use a trick - add 1-2 tbsp. vinegar for frying. When you saute sliced vegetables in a frying pan, pour the specified amount of vinegar onto the bottom of the container. Stir it with the vegetables until it has completely evaporated.
For those who want to cook borscht without frying, you can use the recipe for cooking in a slow cooker. In this case, you don’t need to fry anything, you just boil the chicken first, and then throw all the necessary (chopped) ingredients into the multibowl. You need to cook borscht in a multicooker for 1 hour on the “Soup” mode.
To make homemade red borscht as tasty 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 (and how much) it was possible to cook chicken for borscht now know for sure that this is simply necessary.

Of course, chicken meat can be replaced with beef or pork, but the version with chicken is more dietary, and it also 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 is definitely worth it.

Bon appetit!

What is the undoubted advantage of borscht cooked with chicken? The fact is that it will take less time to cook than if you cook it with meat. Chicken broth cooks faster, it turns out lighter, but the taste is no less rich than meat broth. All that remains is to choose how to cook: in a saucepan or in a slow cooker. We offer you two recipes at once, both with step by step photos, in which we will try to tell you in as much detail as possible how to prepare excellent borscht using the method you choose.

Borscht with chicken: classic recipe with photos

There are only two recipes for this soup on our family menu and they differ only in that in one case I cook it, and in the second it’s based on chicken. We like both, even though chicken bouillon– not too traditional for this type of first course. However, when I have the opportunity to make soup using homemade chicken, I always make borscht. I understand that very few city dwellers will have this opportunity, so if you can buy farm chicken at the market, great! No - cook this recipe on the one that is available to you. In any case, it will be very tasty.

Ingredients for a 3.5 liter pot of borscht:

chicken - half a carcass;
beets – 1 piece (200-230g);
potatoes – 3-5 tubers (300-350g);
carrots – 1 piece (80-100g);
onion – 1 head (70-80g);
cabbage – 200-220g;
tomato paste – 1 tsp;
sugar – 1 tsp;
vinegar 6% - 1 tbsp;
salt – 1.5 tsp;
garlic – 1-2 cloves:
vegetable oil – 2 tbsp.

How to cook chicken borscht with fresh cabbage in a saucepan

We serve borscht, of course, with sour cream. We put a piece of chicken in the pan for each person and pour it hot, delicious borscht.

Borscht with chicken in a slow cooker: step-by-step recipe with photos

Everyone's favorite and tasty dish traditional Ukrainian cuisine - borscht, can be cooked both on the stove and in a slow cooker. Due to the fact that the vegetables are simmered in a closed container, the dish turns out incredibly tasty, aromatic and bright, red in color. Borscht with chicken, cooked in a slow cooker, according to simple recipe It always turns out satisfying and flavorful.

What we need:

chicken leg (or drumsticks) – 300-400 g;
potatoes – 2 pcs.;
beets – 1 pc.;
carrots – 1-2 pcs.;
young or white cabbage - 0.5 fork;
onion – 1 pc.;
sugar - 1 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
bay leaf – 1-2 pcs.;
water – 1.5 l;
dried garlic flakes - optional;
salt, ground pepper - to taste;
vegetable oil - for frying.

How to cook borscht with chicken in a slow cooker

Pour the delicious hot dish into plates, sprinkle with fresh herbs and serve!