Chicken borscht recipe. Chicken broth borsch with fresh cabbage and beets. With the addition of beans

Classic borsch with chicken is a great first course, which is perfect for a family dinner as well as for a festive dinner. It never gets boring and quickly warms up on frosty winter evenings. Freshly cooked chicken borscht looks appetizing and attracts with a seductive scent.

this recipe is simplicity and speed of preparation. Chicken borsch with fresh cabbage is quick, tasty and not troublesome.

Ingredients:

soup set - 0.4 kg;
beets - 1 pc.;
carrots - 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 branches.

How to cook borscht:

Chop the meat into small pieces and add water. After boiling, cook for another 30 minutes.
Throw potatoes into the finished broth.
Send chopped cabbage to the pan. Let it boil and cook for 20 minutes.
Fry the onions. Add carrots and simmer for about 5 minutes.
Fill in the beets, season with tomato paste and vinegar.
Mix everything thoroughly, pour half a glass of broth. Cover the pan with a lid and steam the roast for small fire within 20 minutes.
Transfer the dressing to a saucepan, then simmer for another 15 minutes, not allowing the borsch to boil.

Season with salt and pepper, add chopped herbs and crushed garlic.

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

With the addition of beans

To make the borscht more satisfying and thick, beans are added to it. Such a dish will not affect the figure, and will not harm the stomach, and will satisfy even the most hungry 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 little water for 10-12 hours. Then it is washed and boiled for 45 minutes.
The meat is boiled.
Add 1 carrot and a head of onion to the pan, after which the broth is salted and cooked for about 30 minutes more.
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, along with peppers and carrots, are sauteed for 1 minute, tomatoes are added. Everything is thoroughly fried.
Vegetables and fillets are removed from the pan, potatoes are poured and cooked until half cooked.
Frying and salt are added next.
Beets are fried for 2-3 minutes.
Beans, cabbage are poured into the pan, everything is thoroughly mixed, 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, stir the borsch again and cut the meat into pieces.

It can be placed directly in a saucepan or added in portions directly to plates.

Multicooker recipe

In principle, when we cook borscht in a multicooker, 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 hostess, who does not need to stand at the stove all the time.

Ingredients:

chicken meat - 0.4 kg;
potatoes - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
beets - 1 pc.;
cabbage - 0.35 kg;
pepper - 1 pc.;
garlic - 2 cloves;
home tomato - 0.2 l.

Step by step recipe:

Cut the meat into small pieces and put in a multicooker bowl.
Cook for 10-15 minutes. in the "Fry" mode.
Add onions, carrots and peppers to the meat. Cook for another 20 minutes.
Pour 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 pan for 3-5 minutes.
After the timer beep, 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 borsch with chicken and sorrel

This dish has many recipes. But the most popular was and remains sorrel borsch 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 chicken borscht recipe:

The chicken is poured with water, onions, 1 carrots are added, boiled until tender. You can put a few peppercorns and a couple of bay leaves.
The meat is cut into large pieces and returned to the broth.
The diced potatoes are poured into a saucepan and cooked until half cooked.
Finely chopped onions, garlic and grated carrots are stewed in a pan for about 5-7 minutes. and pour out into the pan.
The sorrel is thoroughly washed and finely chopped. It is added to vegetables when the potatoes are almost ready.
Borscht is cooked for no more than 3-5 minutes.
At the end, eggs are added to the boiling broth. Beat them well and gradually pour into the pan, while stirring constantly. Season with salt and pepper, add citric acid if desired.

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

We bake in pots

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

Ingredients:

fillet - 0.35 kg;
potatoes - 3 pcs.;
cabbage - 0.4 kg;
beets - 1 pc.;
carrots - 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, which are laid out in a pan with an interval of 3-5 minutes.
Tomato paste, vinegar are added to them, everything is slightly diluted with broth and stewed for 5-7 minutes.
The ingredients are laid out in the pots in order: meat, potatoes, cabbage, a layer of dressing. Then the liquid is poured 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, peppery and garlic is placed in them. After that, the portions are sent to cook for another 7-10 minutes.

The dish is ready. It remains to sprinkle it with herbs and put it overthrow a small amount of sour cream.

With sauerkraut

The classic borscht recipe with the addition of sauerkraut will delight you not only with its unusual taste and bright aroma, but also with the richness of vitamins in each portion.

Ingredients:

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

Cooking method:

The meat is boiled until cooked. Then it is separated from the bones and folded into a saucepan.
Beets are lightly fried.
Tomato paste, 0.5 cups of cabbage brine are added to it and everything is stewed 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 starts to stick. After that, a small amount of water and brine is poured into the pan and stewed for another 3-5 minutes.
Finely chopped potatoes, all vegetables, peppers are placed in a saucepan with meat.
Borscht is cooked over low heat for 15-20 minutes. Immediately before removing from the stove, the dish is seasoned with crushed garlic.

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

Poltava borsch with dumplings

Poltava borscht with dumplings is a delicious, 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.;
carrots - 1 pc.;
beets - 1 pc.;
potatoes - 6 pcs.;
tomato - 1 tbsp. l .;
flour - 0.25 kg;
water - how much is needed;
egg - 1 pc.

Step by step recipe:

Cut the parsley root into slices, celery into strips.
The meat is boiled, removed.
After that, 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 poured into broth.
Remove the meat from the pan and put the beets, cabbage and potatoes with an interval of about 10-15 minutes.
After the borscht has boiled, the fire is reduced and cooked for another 20 minutes.
Immediately before turning off, tomato paste is introduced and the dish is allowed to brew for 10-15 minutes.
Dumplings are being prepared: the salt is dissolved in boiling water, and then mixed with flour. When the dough has cooled, an egg is driven into it and kneaded again thoroughly.
Dumplings are boiled in a separate container (they should float up).

When serving, several pieces of meat, a couple of dumplings are laid out on the bottom of the plate, and everything is poured with borscht. Top can be decorated with a sprig of parsley.

Option for those on a diet

This recipe is perfect for people who are concerned about weight loss. The calorie content of chicken borscht is about 38 kcal per 100 g, because chicken is one of the most dietary protein foods with an abundance of valuable nutrients.

Ingredients:

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

Cooking method:

The chicken is filled with water and cooked.
The first broth is drained. The meat is washed again, filled with water and put on fire.
After boiling, potatoes are poured into the pan and cooked almost until fully cooked.
Onions and carrots are fried until softened, after which tomato and garlic are added to them. Everything is thoroughly mixed and sauteed 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 beet broth (without vegetable pieces) and chicken soup are mixed only after cooling completely.

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

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

Bon Appetit!

No related materials

It is difficult to refuse a spoonful of delicious borscht with sour cream and garlic donuts. As a rule, such a soup is cooked in meat broth, but if you move away from traditions and cook borscht with chicken, you will get an easy, but at the same time very tasty and satisfying dish.

Traditionally, borscht is cooked in meat broth, but there are other ways to prepare it. There are many recipes and many people prefer to cook such a soup with chicken, since poultry borscht turns out to be fragrant and satisfying. You can also cook it in meat broth, only in this case, the chicken must be boiled separately so that the aromas do not mix.

Different parts of chicken are used to prepare borscht, but the most delicious broth is obtained from meat on the bone.

Ingredients:

½ kg of chicken;
½ kg of cabbage;
two beets;
two carrots;
3 - 4 potatoes;
tomato;
two cloves of garlic;
bulb;
a spoonful of vinegar;
two tablespoons of tomato paste;
herbs, spices, oil.

Cooking method:

Put the chicken in a saucepan, fill it with water (3 l), put it on the stove and bring to a boil. Remove the foam, cover with a lid, reduce the heat and cook the broth for an hour and a half.
Take out the finished chicken and cut it into pieces. Strain the broth, add water and put the meat back.
Cut the potatoes into cubes and send them to the pan. As soon as the broth with potatoes boils, add the chopped cabbage.
Pass the chopped onions in a pan with vegetable oil, then add the carrots and tomato paste... Fry everything together for 5 minutes.
Peel the tomato and grind it in a blender, adding a little vinegar and sugar.
Fry the beets separately in a pan, and after 5 minutes add tomato puree to it.
Then combine the beets with carrots and onions, add chopped garlic and simmer all together for 5 minutes.
Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before cooking, add chopped fresh herbs. Cover the finished borscht with a lid and let it brew.

Cooking in a multicooker

The classic recipe for a dish allows you to cook it not only on the stove, but also in a multicooker. Such a kitchen appliance will allow you to quickly make the first course, although it will still not work to cook borscht in one step. We'll have to do some preparatory steps.

Ingredients:

350 g chicken (fillet);
300 g cabbage;
carrot;
beet;
3 potatoes;
Bell pepper;
onion;
two tablespoons of tomato paste;
greens, oil.

Cooking method:

Pour a little vegetable oil into the multicooker bowl and set the "Fry" mode for 30 minutes.
First, put chopped onion and after 15 minutes add carrots, chopped beets and peppers, chopped greens to it. Add tomato paste and sauté vegetables.
After the sound signal, add chicken pieces to the vegetables. We start the "Soup" mode for 2 hours.
In the process of cooking, add chopped cabbage and potato cubes. Add salt a few minutes before cooking.

We insist the finished soup for an hour.

Sauerkraut recipe

Borscht with sauerkraut differs from the traditional one in that it has a sour taste, which many people really like. At the same time, it has a pleasant aroma, from which the appetite is quickly played out. It is especially important to prepare such a hot first course in late autumn and winter.

Ingredients:

500 g of chicken meat;
200 g sauerkraut;
beet;
carrot;
bulb;
3 potatoes;
a spoonful of tomato paste;
herbs, oil, spices.

Cooking method:

First of all, boil the chicken broth with the addition of allspice and bay leaves for 1 - 1.5 hours.
As soon as the broth is ready, put the potato cubes in it.
Fry onions, carrots and sauerkraut in sunflower oil. After a few minutes, add grated beets and tomato paste to them. Simmer the vegetable dressing for 15 minutes and then add it to the broth.
Bring the soup to a boil over low heat, add spices, herbs and turn off.
Before serving, the dish should be well infused.

Diet borsch with chicken

Diet borsch with chicken is an excellent dish for the youngest gourmets and their parents who follow a healthy diet.

The calorie content of chicken borscht does not exceed 70 kcal per 100 g of product.

Despite the fact that the soup is prepared without frying, it still turns out to be very satisfying, aromatic and rich.

Ingredients:

½ kg of chicken meat;
3 potatoes;
two beets;
onion;
carrot;
200 g of cabbage;
sprigs of dill and parsley;
spices.

Cooking method:

Pour 3 liters of water into a saucepan, add poultry meat and cook the broth for 40 - 60 minutes. You can add spices and whole onions to it. The latter must then be thrown away, since not everyone loves this boiled vegetable.
Add diced potatoes to the finished broth, then add the grated beets and cook the borscht for 20 minutes. If the beets are old, it will take a little longer to cook. 10 minutes before cooking, put chopped cabbage, spices and herbs.

We serve real dietary borscht with sour cream.

Cooking option with beans

Borscht based on beef or pork broth turns out to be quite high in calories, so not every organism can absorb it. For such cases, a recipe for chicken borscht would be an ideal option, but to make it more satisfying, you can add beans to the recipe.

Ingredients:

300 g chicken fillet;
two heads of onions;
two carrots;
4 potatoes;
three tomatoes;
300 g cabbage;
Bell pepper;
150 g beans;
a spoonful of apple cider vinegar;
spices, herbs, oil.

Cooking method:

The beans need to be soaked for 10 hours (or better overnight) and boiled until tender.
Pour chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour in clean cold water... Add the onions and whole carrots, cook the broth for 20 minutes.
On vegetable oil we begin to fry the chopped onions, then add grated carrots, chopped peppers and a tomato without skin, cut into small cubes. Add a little sugar and simmer the vegetables until they are soaked in tomato juice.
Separately, we make beetroot roasting.
Remove the onions and carrots from the finished broth, add potato cubes and vegetable dressing.
As soon as the potatoes are ready, put the beans, beets, chopped cabbage, salt, vinegar and a little sugar into the soup. Bring to a boil, wait a minute and turn off the heat.

In pots in the oven

Few people know what a Slavic dish like borscht was cooked in ceramic pots in the oven. Why not remember our traditions and cook a fragrant soup in the same way in the oven? We offer a step-by-step recipe with chicken and cabbage.

Ingredients:

250 g of chicken meat;
beet;
carrot;
300 g cabbage;
Sweet pepper;
potato;
four cloves of garlic;
three tablespoons of tomato paste;
salt, parsley sprigs.

Cooking method:

First of all, let's prepare all the ingredients. To do this, cut the chicken meat into pieces, three beets and carrots on a fine grater, chop the cabbage, cut the potatoes and peppers into small cubes, chop the herbs and garlic.
We put the ingredients in each pot in turn in the sequence in which we prepared them. At the end, add salt (you can add a little hot pepper), spoon tomato paste over a spoon and fill with water.
Preheat the oven to 180 degrees and set the pots for 30 minutes. Then their contents must be gently mixed and left in the oven for 30 minutes.

Green borscht with sorrel in chicken broth

Green borscht is also called sorrel soup and is prepared in different variations.

As a rule, such a first course is cooked in summer from fresh sorrel, rich in vitamins and microelements. But many housewives make it in winter, using a canned or frozen product in preparation.

Ingredients:

½ kg of chicken;
2 - 3 potatoes;
two bunches of sorrel;
onion;
two cloves of garlic;
a spoonful of tomato paste;
herbs, spices, oil.

Ingredients:

Put the chicken in a saucepan and pour water (2.5 liters). Add salt, allspice, carrots, onions and bay leaves. Cook the broth.
We take out the boiled chicken, like all spices, and vegetables. Cut the meat into pieces and send it to the already strained broth.
Saute chopped onions and grated carrots in vegetable oil, adding tomato paste to them. We send the frying to the broth along with the potato cubes.
Finely chop the sorrel and as soon as the potatoes are ready, put the herbs in the soup. You can add not only leaves to borsch, but also stalks of sorrel, which will give the dish a special sour taste.
After the soup boils, reduce the heat and cook for no more than 5 minutes so that the sorrel does not lose its valuable substances and does not become soft. A few minutes before cooking, add chopped garlic, herbs and spices to taste.
Serve ready-made green borsch with sorrel with sour cream and boiled egg.

At the same time, garlic is not used in the process of cooking it, and vegetables are cut into squares or dice.

It is served with sour cream, crushed bacon and delicious dumplings.

Ingredient:

½ kg of chicken meat;
two beets;
four potatoes;
two carrots;
two onions;
a small head of cabbage;
three tomatoes;
celery root;
parsley root;
a spoonful of lemon juice (vinegar);
salt, sugar, oil.

Cooking method:

Pour chicken meat with cold water and put on fire. As soon as the broth boils, remove the foam, put a small onion, peeled carrots, a small piece of parsley and celery root. You can add black peppercorns and salt. Cook broth with spices for about 1.5 - 2 hours.
We cut vegetables not into strips, but into squares. Fry the beets in vegetable oil, adding a little sugar, salt and vinegar to it.
Remove the skin from the tomatoes and grate the pulp. Add the tomato mass to the beets and simmer.
Pass the onions and carrots separately.
As soon as the broth is ready, throw away all the vegetables and spices from it, cut the meat into pieces and return it to the pan along with cabbage and roast carrots and onions.
Then add the potato cubes, cook until tender and immediately spread the beets.
We continue to cook the borscht for 7-10 minutes. Turn off the finished soup and start cooking dumplings.
For them, we need to take four tablespoons of flour, add a glass of boiling water and a little salt to it. Stir the flour in hot water and let the dough cool down.
Then we drive in an egg, add another six tablespoons of flour, thoroughly knead the dough without lumps.
Put a pot of water on the fire, add a little salt to it and bring to a boil. As soon as the water boils, put the dough directly into boiling water with a spoon. Put the finished dumplings on a plate.

Pour Poltava borsch into plates, add ready-made dumplings and sour cream.

In order for the chicken borscht with fresh cabbage to turn out a rich red color, add the beets to it 10 minutes before cooking. If you do this earlier, then the beet juice will boil down and lose its natural color.

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

Today we will analyze in detail how to cook borscht with chicken. The main advantage of the recipe is the speed of preparation compared to its analogue based on meat broth. As a result, we get a rich, mouth-watering and easy-going first course. So, we are preparing a wonderful chicken borscht according to a step-by-step recipe with a photo.

Ingredients per 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 teeth (as much as possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp spoon;
sugar (optional) - 1 tsp;
vinegar 9% (optional) - 1-2 tsp;
fresh dill - 4-5 branches;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Chicken borscht recipe step by step with photo step by step

For cooking borscht, you can use chicken legs, wings, breast, 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 the boil, cook for about half an hour, and in the meantime, prepare everything you need: on a coarse grater, three peeled carrots, chop the cabbage.
Remove the husk and chop a small onion with a knife. Potatoes, rinsed and peeled, cut into cubes. Having cut off the peel layer, three coarse raw beets.
First of all, load the potatoes into the boiling chicken broth.
Next, put chopped cabbage into a saucepan (if you prefer borscht with crispy cabbage, put it in the broth towards the end of cooking). Bring the liquid to a second boil and cook without salt until the vegetables soften (about 15-20 minutes).
At the same time, we are engaged in beetroot dressing. We heat the frying pan with butter, pass the onion slices for a couple of minutes, do not forget to stir. Next, add grated carrots, continue to fry the contents of the pan for 3-5 minutes.
Next, add the beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable fry 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 on low heat for about 15-20 minutes (until the beets are cooked).
We shift the thick beetroot dressing into the broth with the 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, salt and pepper, throw in a generous portion of finely chopped or squeezed garlic through a press, load the herbs.
After removing the fragrant borsch with chicken from the heat, we insist under the lid for at least 15 minutes.

Serve accompanied by sour cream, fresh herbs. Bon Appetit!

Content:

Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. So, the recipe for chicken borscht, which is proposed in this article, enjoys a certain popularity. We will also tell you in detail how this dish appeared and how most chefs and chefs prepare it.

What is borscht and how did it appear?

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

I would like to delve a little 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 borshak. But in Ukraine, borscht was known earlier, in the 14-15th centuries. This dish was to everyone's liking, regardless of status in society and class. So, Empress Catherine II loved red soup, Gogol often ate it, and Alexander II respected such a 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 Old Slavonic word forms "red", "brown". Because of this, one of its names was given to beets. At one time it was called "Buriak". This gave the first part of the name of borscht. The second part is "u". This is cabbage soup. This is what was called earlier (and to this day too) cabbage soup in meat broth.

Borscht cooking technology

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

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

To prepare borscht, you must first prepare vegetables, namely beets. The fact is that if you do not process it thermally in advance, then it will not cook, but will remain tough.

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

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

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

Chicken borsch: how to cook it?

So, how to cook delicious, rich and aromatic chicken borscht? To do this, you need some ingredients and a proven recipe. Required list:

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

Now you can start the cooking process. First of all, you need to cut the chicken fillet into cubes and run it into a pot of water (it can already stand on the fire). In the meantime, prepare your vegetables. The potatoes should be peeled and cut into cubes or strips. Grate carrots and beets on a coarse grater. Chop the cabbage finely, like the onion (do not forget to peel it).

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

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

Secrets of making delicious borscht

How to make the perfect borscht? It can only be cooked if you follow some rules.

It will be easier to cook rich borsch with chicken in a fatty broth, so it is better to use not the breast, but another part, for example, wings or ham, they will give a stronger and fatty broth.
To keep the beets their color, you can sprinkle them with lemon juice before cooking. Or you can add a little vinegar during the frying process (1 teaspoon will be enough).
Before adding to the pan, the potatoes can be lightly fried or baked in the oven, then they will not boil over and 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 sautéing vegetables in vegetable oil, as a result of which the so-called frying is obtained. 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 spice to the finished borscht. It is not necessary to limit yourself to only peppers and herbs. Basil, oregano and other herbs will fit into any recipe.
If in the end the borsch is not as bright as we would like, then you can add beet infusion to it. To cook it, grate the beets, pour boiling water (or hot broth from a saucepan with borscht), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this composition into the soup.
Even if the recipe does not contain such information, it is still worth adding all the ingredients only to boiling water (or broth), otherwise the taste will suffer, and some nutrients 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 for a longer time and add them at the very end of the cooking process.

It only remains to add that cooking borscht is an art, but it can be available to every self-respecting housewife. It is enough just to find out the recipe for this dish and the tricks of its preparation.

step by step recipe with photo

The first dishes based on aromatic chicken broth will be recognized "from the first spoon." Its unsurpassed taste sets a high culinary tone even for borscht, especially if poultry is purchased.

The food will turn out excellent if you add a little butter and bell pepper. A pinch of sugar can be added depending on the taste of the tomato.

It is more convenient to divide the meat into portions by removing it from the pan. A plate of borscht with an island of sour cream in the middle and herbs cannot be imagined without garlic donuts or large slices of black bread sprinkled with caraway seeds.

Ingredients

potatoes - 5-6 pcs.
chicken - 600 g
beets - 1 pc. (large)
carrots - 1 pc.
onion - 1 pc. (large)
white cabbage - 0.5 head of cabbage
tomato paste - 4 tbsp l.
sunflower oil - 50-70 ml
chopped black pepper
bay leaf - 1-2 pcs.
greens
garlic - 3-4 cloves

Preparation

1. Start by making chicken stock. A whole chicken will do that can be cut into pieces, or use a soup set, chicken legs, breast, thighs. For a diet broth, buy chicken breast - there is almost no fat in it.

Our recipe uses a chicken leg. Rinse it and place it in a 5 liter saucepan. Pour 3 liters of water, put on the stove, over high heat. After boiling, reduce heat and simmer for 30-40 minutes.

2. While the broth comes to readiness, prepare the frying. Cut the peeled onion into small cubes. Peel the carrots, grate on a coarse grater. Heat the oil in a frying pan, fry the chopped vegetables over low heat for 8-10 minutes until they become tender.

3. Add tomato paste to taste. Pour 1-2 scoops of broth from a saucepan. Stir and simmer, covered, for 10 minutes.

4. Peel the garlic, cut into circles. Add to skillet with sauteed vegetables, stir and turn off heat.

5. When the chicken is done, remove from the broth and cool.

Peel the beets, grind on a coarse grater, add to the broth, bring to a boil. Cook over high heat for 15–20 minutes so that the beets lose their rich color.

6. Once the broth is a little lighter, peel the potatoes, cut into small cubes and add to the saucepan. Bring to a boil. Cook for 5 minutes over moderate heat.