It is difficult to refuse a spoonful of delicious borsch 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.

Classic borscht with chicken and fresh cabbage

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 the chicken in this case 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 table vinegar;
• two tablespoons of tomato paste;
• herbs, spices, oil.

Cooking method:

1. Put the chicken in a saucepan, fill it with water (3 l), put it on the stove and bring to a boil. We remove the foam, cover with a lid, reduce the heat and cook the broth for an hour and a half.
2. Take out the finished chicken and cut it into pieces. Strain the broth, add water and put the meat back.
3. Cut the potatoes into cubes and send them to the pan. As soon as the broth with potatoes boils, add the chopped cabbage.
4. Saute chopped onions in a frying pan with vegetable oil, then add carrots and tomato paste. Fry everything together for 5 minutes.
5. Peel the tomato and grind it in a blender, adding a little vinegar and sugar.
6. Fry the beets separately in a pan, and after 5 minutes add tomato puree to it.
7. Then combine the beets with carrots and onions, add chopped garlic and simmer all together for 5 minutes.
8. 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 give it time to brew.

Cooking in a multicooker

The classic recipe for the 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 dish, although you still cannot 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:

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

We insist the finished soup for an hour.

Sauerkraut recipe

Borsch 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:

1. First of all, boil the chicken broth with the addition of allspice and bay leaves for 1 - 1.5 hours.
2. As soon as the broth is ready, put the potato cubes in it.
3. 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.
4. Bring the soup to a boil over low heat, add spices, herbs and turn off.
5. 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:

1. Pour 3 liters of water into a saucepan, put 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.
2. Add diced potatoes to the finished broth, then lay 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:

1. The beans need to be soaked for 10 hours (or better overnight) and boiled until tender.
2. 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.
3. In 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.
4. Separately, we make beetroot roasting.
5. Remove the onions and carrots from the finished broth, add potato cubes and vegetable dressing.
6. 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:

1. First of all, we will 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.
2. 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 and fill it with water.
3. 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 cooked 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:

1. Put the chicken in a saucepan and pour water (2.5 liters). Add salt, allspice, carrots, onions and bay leaves. Cook the broth.
2. We take out the boiled chicken, like all spices, and vegetables. Cut the meat into pieces and send it to the already strained broth.
3. 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.
4. 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 borscht, but also sorrel stalks, which will add a special sour taste to the dish.
5. 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.
6. Serve ready-made green borsch with sorrel with sour cream and boiled egg.

Poltava style with dumplings

Every region, and probably every family, has its own favorite recipe for making delicious borscht. But we propose to cook Poltava-style borscht, which is cooked only in chicken or duck broth.

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:

1. 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.
2. We cut vegetables not into strips, but into squares. Fry the beets in vegetable oil, adding a little sugar, salt and vinegar to it.
3. Remove the skin from the tomatoes and grate the pulp. Add the tomato mass to the beets and simmer.
4. Saute onions and carrots separately.
5. 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.
6. Then add the potato cubes, cook until tender and immediately spread the beets.
7. We continue to cook the borscht for 7-10 minutes. Turn off the finished soup and start cooking dumplings.
8. 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.
9. Then we drive in an egg, add another six tablespoons of flour, thoroughly knead the dough without lumps.
10. 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 borscht 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.

Wash the chicken breast, put in a saucepan with water. When the water starts to boil, remove the foam. Cook for an hour.

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

Wash, peel, and dice the potatoes.

Wash the pepper, peel and cut into cubes.

Peel and chop the onion.

Wash carrots, peel, grate.

We do the same with beets.

Peel the garlic, squeeze through a press.

Pour cabbage and potatoes into the broth.

Simmer the dressing in a frying pan in vegetable oil for 10 minutes - beets, carrots, onions, bell peppers and garlic.

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

Wash and chop the greens.

Salt the soup, add ground pepper and black peppercorns, pour in the herbs. After the borscht boils, cook for another five minutes.

Serving borscht is best served with sour cream and black bread.

Bon appetit, our chicken borsch is ready!

PS: I will finally share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend chopping it into a bowl of soup or just taking a bite.

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 borsch 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 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 head + -
• - 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 cooking (it will take about 30-40 minutes), we will cook 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.
• Shred 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 transfer the meat pieces to the pan, turn off the heat on the stove and leave the dish alone for 20 minutes 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.

From the specified amount of ingredients, you will get 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

1. First of all, boil the chicken: put the meat in boiling water, bring to a boil, then drain the liquid from the pan.
2. 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.
3. While the chicken is boiling, cut the potatoes into medium cubes, finely chop the onion, three carrots on a grater, and finely chop the cabbage.
4. Potatoes will be the first to get into the chicken pot from the vegetable slices, followed by cabbage soon after.
5. Fry the onion in oil in a pan until translucent, then mix it with carrots and continue simmering on the fire until browning.
6. 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.

1. Three beets on a grater (necessarily large), pour the chopped root vegetable into a saucepan, then add 1 tbsp there. (or to taste) salt.
2. 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 in the end 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

1. Not necessary, but you can add vinegar to the borscht (no more than 1 tablespoon) so that it better retains its beautiful beetroot flavor.
2. If you are not very fond of the vinegar taste and smell, then you can go for a trick - add 1-2 tbsp. 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.
3. 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.
4. 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.

Certainly, 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!

Such a dish as borscht is not only in Russia, but also among Poles, Lithuanians, Moldovans and Romanians, and in Ukraine in general, borscht is the main first dish! There are, of course, a great many recipes. Usually borscht is cooked on beef, pork or pork ribs. But today, I only had chicken in the fridge. Well, that's okay! Now I will share with you a very simple recipe for how to cook borscht with chicken.

Ingredients:

• Casserole - capacity 3 liters;
• Chicken drumstick - 3-4 pcs (optional);
• Fresh cabbage - the smallest head of cabbage (by eye);
• Carrots - 1 pc;
• Beets (large) - 1 pc;
• Large fresh tomato - 1-1.5 pcs;
• Potatoes (medium size) - 2-3 pcs;
• Tomato paste - 2 tablespoons;
• Garlic - 1 head;
• Greens - optional;
• Bay leaf - 3 leaves;
• Salt to taste;
• Pepper peas - 3 pcs;
• Rolton to taste.

Cooking method:

1. First, we will prepare all the necessary ingredients, wash the vegetables and herbs, and defrost the chicken.
   
   
   
2. Now we take a saucepan, throw in the chicken, bay leaf, seasoning, salt and peppercorns.
   
   
3. Then, while the chicken is cooking, prepare the potatoes and cabbage. Peel the potatoes and cut them into cubes. Remove the top leaves from the cabbage and then finely chop it.
   
   
4. Now let's get to the main one! - dressing for borscht. Much depends on its preparation. We will not be using onions for our dressing. If you love onions, then start with them., chop it finely and fry in a pan in sunflower oil. Next, grate pre-peeled beets and carrots on a fine grater and add them to the onions in the pan. Take 2 tablespoons of tomato paste or tomato ketchup and add to the pan. We do not remove the grater far, we grate the tomatoes on a coarse grater and also in a pan, on a small fire. And we pass for 15 minutes. Don't forget to stir!
   
   
   
5. During this time, our chicken should be cooked, we check it. If the chicken is cooked, we take it out on a plate. If the broth has boiled away during cooking, add a little water, but not to the brim, leave about 4-5 centimeters.
6. 
   
7. It's time for potatoes and cabbage. Put chopped potatoes with cabbage into the broth and cook until the potatoes become soft.
8. While the chicken is cooling, take the garlic, peel it, rub it on a fine grater (if there is no garlic press), then take the herbs (I used dill) and chop it. This will be required at the very end.
   
9. Now our chicken has cooled down, you can remove the meat from the bones and chop it. Then, toss the chopped meat in a saucepan with potatoes and cabbage. I chopped it without a skin, as my family does not like it. This is not for everybody!
   
10. Here we come to the final stage! After the potatoes have become soft, add the contents of the pan there, mix, sprinkle with dill and garlic, turn off the stove and cover with a lid. In 20 minutes the borsch is ready! As you can see, borscht with chicken, the recipe is not complicated and is prepared quickly at home, which is very pleasing not only to me, but also to my large family.
    

Due to the steam, the photo turned out to be dark. In fact, the borscht turned out to be very bright and rich.

Borsch is the main dish of Ukrainian cuisine, and every hostess cooked Ukrainian borsch at least once in her life. As such, there is no classic recipe for borscht, since each housewife makes her own adjustments to it. Someone prepares borscht with beets, while others do without it. Borscht can be seasoned with tomato, or tomato paste, broth can be cooked on beef, pork or chicken, or you can also cook completely lean borscht. without broth, with mushrooms and beans. It all depends on gastronomic preferences, and it seems to me that borscht. regardless of the method of preparation and ingredients, borscht always remains - incredibly tasty, and no less aromatic first course.

Also, borscht is inherently very useful, because the main ingredients of this dish are vegetables, which contain a huge amount of vitamins and minerals that the human body needs for normal functioning. Ukrainian borscht is a great solution for a family dinner, when the whole family gathers at one table, please your family and friends with this special and very tasty dish.

It will take us 90 minutes to cook Ukrainian borscht. This makes 6 servings.

Ingredients:

1. Chicken wings - 6 pieces;
2. Potatoes - 4 pieces;
3. Cabbage - 0.5 medium-sized fork;
4. Beets - 1 piece;
5. Carrots - 1 piece;
6. Onions - 1 piece;
7. Garlic - 3 cloves;
8. Tomato paste - 100 grams;
9. Dill - 15 grams;
10. Vegetable oil - 60 ml;
11. Salt to taste;
12. Ground black pepper to taste.

Chicken borsch: a classic recipe with a photo step by step

First, we need to boil the broth. For the broth, I chose chicken wings, fill them with water and cook for 60 minutes. In fact, of course, if you want your borscht to be healthy, then the chicken should be homemade, there will be no special benefit from the store, but there are advantages - it cooks quickly and its meat is more tender than that of poultry.

So, the broth is ready. We clean the potatoes, cut them into cubes.

Put the potatoes in the broth and place them on the stove over medium heat.

Peel the onion and cut it into quarters.

Add beets to onions and carrots and fry.

We clean the garlic, use a press to squeeze it into a pan with onions, carrots and beets.

Fry the dressing until the liquid evaporates, add the dressing to the borscht. Add salt. pepper and herbs.

That's all, our wonderful Ukrainian chicken borscht is ready. Call your family and friends to the table, bon appetit)!

And for the second, you can make chicken goulash. and get a hearty, tasty, inexpensive lunch. All this can be cooked from one small chicken, and feed a family of 5-6 people.

vtarelochke.ru

Step by step recipes with photos

Wow, what frosts came to our Central Federal District. There is almost no snow, and more than 20 degrees below zero became a very unpleasant surprise. In such weather, the shower requires a hot one. So, today we are warming ourselves with borscht. And I offer you a recipe for a classic borscht, the very same one.

Total cooking time: 1 hour, 20 minutes

• - beets (2 pcs.);
• - chicken leg (2 pcs.);
• - carrots (1-2 pcs.);
• - cabbage (0.5 small head of cabbage);
• - potatoes (4-5 pcs.);
• - tomato paste (2 tablespoons);
• - garlic (2 cloves);
• - vinegar (1 tbsp. spoon);
• - bay leaf, salt to taste;
• - greens;
• - vegetable oil.

When preparing borscht, many people have a color problem: instead of a beautiful red borscht, it turns out to be pale pink. At first, it was like that for me. Below I will reveal a couple of secrets on how to cook borscht so that it is bright red.

We cook broth from chicken legs (it is written about it here). While the broth is cooking, prepare the vegetable dressing.

Three carrots in a grater.

When the broth is almost ready, put the cabbage in it and cook for about 10 minutes. It is important to cook the cabbage without beets, otherwise the color of the borscht will not be so beautifully red.

Carrots can also be put into borscht.

In the meantime, let's get started on the beets. Three on a coarse grater.

Put in a frying pan, add tomato paste and simmer in vegetable oil for about 10 minutes. Important: add one spoonful of vinegar (if necessary, dilute with water in the same ratio as written on the package). This is also necessary in order for our classic borscht to retain its beautiful red color. Vinegar can be substituted with citric acid.

Add to soup. There are potatoes. Cook for 10 minutes.

Add dried herbs, garlic, add salt if necessary. Remove from heat and leave to sweat for another 15-20 minutes.

Our incredibly tasty and beautiful borscht is ready! Bon Appetit.

33recepta.ru

Borscht recipe with chicken step by step with photo

The recipe for the dish with a photo, see below.

Today we have on the menu a classic dish of Russian and Ukrainian cuisines - rich red borscht with beets. Yummy that still! Each housewife has her own secrets of making delicious borscht. So, I am revealing my secrets. I described all the subtleties of the process of making borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photographs should brighten up the reading process.

The recipe for delicious borscht is quite simple, but it has its own subtleties, without which the soup will certainly turn out to be quite edible, but not so tasty! Although the recipe for borscht is simple, the cooking process itself is quite time consuming. It is better if your beloved husband or children, sister, brother, girlfriend or friend will help you in the kitchen.

Yes, you can cook borscht on different broth bases, pork or beef ribs, chicken, any soup set. But I prefer to cook borscht from soup chicken (not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the subtleties of cooking broth below. And here is a set of products necessary for borscht:

• ½ chicken soup (this is chicken, not broiler chicken) or pre-cooked broth;
• white cabbage, about a third of a medium head of cabbage;
• potatoes, 3-5 medium pieces;
• onion 1 head;
• 1 medium-sized carrot and beetroot;
• a couple of tomatoes or tomato paste (2 tablespoons);
• vegetable oil for frying;
• 2-3 cloves of garlic, salt and spices to taste.

Cook golden broth

First of all, you need to boil the broth. Since we will cook it from soup chicken, and it is known to be the owner of rather tough meat, we will cook it until the meat softens. About 1.5 hours. We wash frozen or chilled chicken under the tap. Put half the chicken in a 4.5 liter saucepan and fill it with cold water. We put on fire. As soon as the water in the pot has boiled for 5 minutes, turn off the heat. Remove the pot from the stove and lay out the chicken. And now, attention, the first secret of delicious borscht: pour out the water from the pan, we will no longer need it. Rinse the chicken a second time and put it in a saucepan.

Fill again with cold water and set on maximum heat. When the water boils again, the fire can be turned down. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools a little, the meat must be separated from the bones and cut into pieces. Filter the finished broth through a fine sieve. Do not be alarmed that the process of cooking the broth is so long. The result will delight you! Golden and rich broth! In this way, you can cook broth from any meat.

Preparing vegetables

Now that the broth is ready, you can start with the vegetables. And here you will need the help of your beloved assistants. Decide for yourself to whom to delegate the responsible mission of shredding cabbage and peeling potatoes Then we cut the potatoes into large pieces. First, put the cabbage in the broth and set the pan on maximum heat.

When my mother cooks borsch, she first puts potatoes and then cabbage. I know that many people do this. This is as you like. I like borscht so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself which will put first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and add the chopped potatoes.

Cooking frying for delicious borscht

Finely chop the onions on our own or with the hands of indefatigable assistants. We put a frying pan with vegetable oil on a low heat, put onions. While the onions are fried until they are pleasantly golden, let's turn to the carrots. It needs to be peeled and grated on a coarse grater. Add the carrots to the slightly golden onion.

Beets, like carrots, get rid of the skin and crushed. You can grate the beets or cut into thin strips. As you like it Add beets to carrots and onions.

One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer, then it's a sin not to use fresh tomatoes. When it is far from summer outside the window, I prefer to put natural tomato paste in the borscht (without starch and other chemical additives, made in accordance with GOST). Add a couple of tablespoons of tomato paste to the frying pan to the fried vegetables.

And now, attention, the second secret of delicious borscht: to make the borscht a bright red color, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will keep the red pigments in beets and tomatoes from breaking down from the heat.

The last stage of cooking delicious borscht

We add our frying from a frying pan and chopped chicken meat (which was separated from the chicken after cooking the broth) to the vegetables that are slowly boiling in a saucepan.

Let all the components of the borscht boil together for about five minutes and turn off the fire. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground white peppers, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, remove the sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit has passed, you can set the table and call the family helpers for dinner or lunch. Serve delicious borscht with fresh country sour cream! Delicious rich red borscht will not leave anyone indifferent! Bon appetit, dear readers

And if your appetite is not satisfied with borscht alone, then for the second I offer an excellent dish of classic Russian cuisine, tender homemade chicken cutlets. baked in the oven with vegetables for garnish Pleasant taste guaranteed!

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Other delicious recipes

First you need to wash the meat and cut it into small pieces. 5 comments to this step The meat is cut, or you can add a step where it is put to boil for the broth - or else someone.

Chicken noodle soup is a very popular dish all over the world. Brazil, Jamaica, China, Korea, Australia, Russia, South Africa, all these countries prepare chicken soups according to their own recipes. In Russia.

Basic recipe for chicken dumpling soup and variations. This soup is a classic. Delicate transparent broth, aromatic meat and small, well-cooked pieces of dough - delicious! Chicken soup with.

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Classic borsch

Ingredients

Step-by-step recipe for making classic borscht with photo

Peel the potatoes and cut into cubes. After 5 minutes, as the cabbage will cook, send the potato cubes to the dish, cook everything together over low heat for 15 minutes.

Now you need to prepare the dressing.

Peel and rub the carrots, send the vegetable to the skillet with onions, stir and sauté the vegetables together.

Then add tomato paste to the fried carrots with onions, pour in a little broth here and simmer the vegetables for a few more minutes.

Then transfer the dressing to the borscht, salt and pepper the dish and cook for another three minutes. That's all, season your meal with fragrant fresh herbs and invite everyone to the table, classic borscht is ready!

Video recipe Borscht classic

Classic Ukrainian borsch

We also offer you to cook classic Ukrainian borscht. Preparing this dish is very easy and simple!

meat - 300 grams;

potatoes - 3 pieces;

beets - 1 piece;

cabbage - 200 grams;

carrots - 1 piece;

garlic - 2 cloves;

tomato paste - 3 tablespoons;

bay leaf - 3 pieces;

parsley, dill - to your liking;

salt, black pepper - to your liking.

Now let's get down to work:

Start with the broth. Pour water into a saucepan, put on fire and boil the liquid.

Wash the meat well and send it to boil in boiling water. Add bay leaves, salt, black pepper and garlic, chopped into wedges. Cook the meat product for an hour.

When the meat is done, remove it, transfer it to a clean plate and cool. Then divide the cooled meat product into small pieces. Send the meat pieces back to the broth.

Then you need to chop the cabbage.

Put the potatoes with cabbage in the broth with meat and cook together.

Now you need to peel the carrots with beets and onions. Grate the carrots and beets, and cut the onion into slices.

Now you should put the pan on the fire and heat the vegetable oil. Send shabby vegetables and onion rings to a skillet with butter, season with black pepper, simmer together for 5 minutes.

Send the finished dressing to the container with the future borscht. Add tomato paste to this, salt and pepper the dish and cook for another 10 minutes.

Chop the dill and parsley, sprinkle the borsch with herbs and turn off the heat. That's all, this borscht is served with sour cream and slices of black bread!