Red borsch with chicken is a type of traditional Ukrainian dish, which is the main first dish of national cuisine. It is generally accepted that borsch is a vegetable dish that is prepared on a broth made of meat, poultry, mushrooms, etc. Borsch - a complex dish, up to 20-25 ingredients can be included in different borsch recipes.

By and large, any particular borsch is unique. There is no clear recipe, composition, cooking technology. Often, borscht differs from terrain to terrain, from village to village. And, surprisingly, the two neighbors have completely different borscht. And each one is confident in her borscht as sacredly as in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago in Ukrainian villages, due to “special” reasons, meat was a rather rare dish. I still remember how scarce the meat was. More often, my grandmother cooked corned beetroot soup - they harvested it themselves and used it as needed. But chicken borsch - cooked much more often. Hens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop Chicken and Skin

Fans of this Slavic dish can not be counted. It is prepared in winter and summer, perhaps this is the best first course for a hearty meal. We present a simple, step by step recipe with a photo according to which you can easily cook borsch with chicken, fresh cabbage and beets, and learn all the secrets of delicious borsch. A popular Slavic dish has a standard set of ingredients, changing the proportions of which you can easily adjust the density of the broth.

To cook borsch on chicken broth much faster than classic, cooked with meat on the bone. For such a soup, chicken fillet and breast are suitable, but the soup cooked from chicken legs is especially tasty. In our simple recipe, we will use home-made chicken meat, it cooks a little longer, but the soup turns out to be more saturated.

Ingredients:

• Chicken (fillet, legs) - 500 gr.;
• Potato - 5-6 pcs.;
• Beets - 1 pc.;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Pepper - 1 pc.;
• Fresh cabbage - 1/2 pcs.;
• Garlic - 3-4 cloves;
• Tomato paste - 70 gr.;
• Greens (parsley, dill);
• Bay leaf - 2 pcs.;
• Allspice

Calorie borsch with chicken

Calorie content and nutritional value of borsch with chicken and potatoes are calculated per 100 g. ready soup. The table shows the averaged data of borscht cooked in chicken with fresh vegetables.

How to cook delicious chicken borsch with fresh cabbage and beets

To make delicious chicken borscht, it’s enough to have a simple photo recipe and the necessary products on hand, we will try to tell you how to cook chicken borscht at home according to classical Slavic traditions.

Step 1.

On the fire we put a pot filled with water, while it boils, we prepare the meat.
This recipe used homemade chicken, it must be cut, washed with water, left in a colander so that all the liquid is gone. Chicken fillet, legs or breasts are suitable for borsch, choose at your discretion.

Step 2

Throw meat into boiling water, wait until the broth begins to boil, make the fire quieter. Remove the resulting foam with a spoon. We cook the broth for 40 minutes, in the case of young poultry, time is reduced to half an hour.

Step 3

While my chicken stock is being cooked, we clean all the vegetables.

Step 4

In the finished broth we send boiled potatoes diced in a quiet fire.

Step 5

Separately, we do the roasting. Finely chop the onion, pass until golden brown, three carrots on a grater and send to the onion. Finely chop the pepper and add to the grilling vegetables, then three on the smallest grater the beets and half the resulting chips are sent to the pan.

Step 6

At the very end we put the paste, mix everything well, leave to simmer until all the excess water has evaporated.

Step 7

Shred the cabbage, finely chop the greens.

Step 8

Pour the fry into the broth with ready-made potatoes, bring to a boil, throw fresh cabbage with herbs, laurel, allspice.

Red borsch with chicken is a type of traditional Ukrainian dish, which is the main first dish of national cuisine. It is generally accepted that borsch is a vegetable dish that is prepared on a broth made of meat, poultry, mushrooms, etc. Borsch - a complex dish, up to 20-25 ingredients can be included in different borsch recipes.

By and large, any particular borsch is unique. There is no clear recipe, composition, cooking technology. Often, borscht differs from terrain to terrain, from village to village. And, surprisingly, the two neighbors have completely different borscht. And each one is confident in her borscht as sacredly as in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago in Ukrainian villages, due to “special” reasons, meat was a rather rare dish. I still remember how scarce the meat was. More often, my grandmother cooked corned beetroot soup - they harvested it themselves and used it as needed. But chicken borsch - cooked much more often. Hens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop Chicken and Skin

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

They cook it not only in Ukraine, but also in neighboring states, they just slightly change their 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, nutritiousness and ease of preparation.

How to make a delicious chicken borscht: a simple recipe

Ingredients

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

How to cook red homemade borsch with chicken

There are people who prefer to cook borsch 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 capable of adversely affecting the calorie content of the dish: about 47 kcal per 100 g of the beloved “red soup”. So those who lose weight can use it without fear.

• Pour the chicken breast with cool water and put the pan with meat on a large fire.
• While the chicken is cooked (it will take about 30-40 minutes), we will prepare the frying. To do this, first peel the carrots, beets and onions, and then cut them medium. Fry the vegetable slices in a pan with hot vegetable oil until the vegetables are soft.
• Peel and cut the potatoes into small cubes.
• We randomly shred cabbage.
• When the chicken is cooked, we take it out of the broth, and instead of the breast we throw into the pan chopped cabbage with potatoes.
• Boil the vegetables for 20 minutes, then dilute their "solitude" by frying. We continue to cook everything further.
• Separated boiled meat from the bone and finely chop. We shift the meat pieces into the pan, turn off the fire on the stove and leave the dish for 20 minutes alone, so that it simply insists.

• Finally, add crushed garlic and chopped herbs to the chicken borsch. Mix everything and serve the fragrant home-made borsch on the chicken in portions to the table.

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

How to cook borsch with chicken - video recipe.

The classic recipe for chicken borsch with cabbage

If you are looking for an easy recipe for cooking red borsch, 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.;
• Onion - 1 pc.;
• Salt to taste;
• Carrot (middle fruit) - 1 pc.;
• White cabbage - ½ pcs.;
• Water - 2.5-3 L;
• Any greens (fresh) - to taste;
• Vegetable oil - qty to taste (only for frying).

How to cook chicken borscht deliciously: recipe step by step

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

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

1. Three beets on a grater (necessarily large), pour the chopped root crop into the pan, then pour 1 tablespoon there. (or to taste) salt.
2. Cook the beetroot chicken until the beets are ready, add (if desired) peas of pepper, as well as bay leaf. Be sure to finally sprinkle everything with greens and season with sour cream.

This is the end of the preparation, slightly cooled borsch can be served with a slice of bread on the table.

Secrets of the most delicious homemade chicken borscht

1. Not necessarily, but you can add vinegar to the borscht (no more than 1 tablespoon) so that it better retains its beautiful beetroot shade.
2. If you do not really like vinegar taste and smell, then you can go for a trick - add 1-2 tbsp. vinegar to roast. When you passer vegetable slices in a pan - pour the indicated amount of vinegar on the bottom of the container. Stir it with vegetables until it has completely evaporated.
3. For those who want to cook borsch 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 cook the chicken for a start, and then throw all the necessary (chopped) components into it in the multi-bowl. Cook the borsch in the slow cooker for 1 hour in the "Soup" mode.
4. 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.

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

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

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

Enjoy your meal!

Borsch is the main dish of Ukrainian cuisine and every hostess at least once in her life cooked Ukrainian borsch. As such, the classic recipe for borsch does not exist, as each housewife makes adjustments to it. Someone cooks beetroot soup with beetroot, and someone cooks without it at all. Borsch can be seasoned with tomato, or tomato paste, the broth can be cooked in beef, pork or chicken, and you can also cook completely lean borsch. without broth, with mushrooms and beans. It all depends on the gastronomic preferences, and it seems to me that the soup. regardless of the method of preparation and ingredients, it always remains borsch - an incredibly tasty, and no less fragrant first course.

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

For the preparation of Ukrainian borsch, we need 90 minutes. We get 6 servings.

Ingredients:

1. Chicken wings - 6 pieces;
2. Potato - 4 pieces;
3. Cabbage - 0.5 medium-sized fork;
4. Beets - 1 piece;
5. Carrots - 1 piece;
6. Onion - 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: classic recipe with photos step by step

First we need to cook the broth. For the broth, I chose chicken wings, fill them with water and cook for 60 minutes. Actually, of course, if you want your borscht to be healthy, then the chicken should be homemade, it won’t be of particular benefit from the store, but it has its own advantages - it cooks quickly and its meat is more tender than that of poultry.

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

We put the potatoes in the broth and put on the stove over medium heat.

We clean the onion and cut it into quarters.

Add beets to onions and carrots and fry.

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

Fry the dressing until the liquid evaporates, add the dressing to the borsch. Add salt. pepper and greens.

That's all, our wonderful Ukrainian borsch with chicken is ready. Call your relatives and friends to the table, enjoy your meal)!

And for the second you can cook chicken goulash. and get a hearty, tasty, not expensive lunch. All this can be prepared with one small chicken, and feed a family of 5-6 people.

vtarelochke.ru

Step by step recipes with photos

Wow, what frosts have come 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 soul requires hot. So, today we are warming ourselves with borsch. And I offer you a recipe for a classic borsch, the same one.

Total cooking time: 1 hour, 20 minutes

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

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

We cook the broth from chicken legs (this is written here). While the broth is being cooked, we are preparing a dressing of vegetables.

Three carrots in a grater.

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

Carrots can also be laid in borsch.

In the meantime, let's get the beets. Three of her on a large grater.

We put it in a frying pan, add tomato paste and simmer in vegetable oil for about 10 minutes. Important: add one tablespoon of vinegar (if necessary, dilute with water in the ratio as written on the package). This is also necessary so that our classic borscht retains a beautiful red color. Vinegar can be replaced with citric acid.

Add to the soup. The same potatoes. Cook for 10 minutes.

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

Our insanely tasty and beautiful borsch is ready! Enjoy your meal.

33recepta.ru

Borsch recipe with chicken step by step with photo

The recipe for cooking dishes with photos, see below.

Today we have on our menu a classic dish of Russian and Ukrainian cuisines rich red borsch with beets. Yummy yet! Each mistress has her own secrets of cooking delicious borsch. So, I reveal my secrets. I described all the subtleties of the process of cooking borsch, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photos should brighten up the reading process.

The recipe for delicious borsch is quite simple, but there are subtleties, without which the soup will certainly turn out to be quite edible, but not so tasty! The borsch recipe, although simple, but the cooking process itself is quite time-consuming. Better if your beloved husband or children, sister, brother, girlfriend or friend will help you in the kitchen

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

• ½ soup chicken (this is chicken, not a broiler chicken) or pre-cooked broth;
• white cabbage, about a third of the average head of cabbage;
• potatoes, 3-5 medium pieces;
• onion 1 head;
• 1 medium-sized carrots and the same beets;
• 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 cook the broth. Since we will cook it from soup chicken, and as it is known, the owner of fairly stiff meat, we will cook until the meat is softened. About 1.5 hours. Wash frozen or chilled chicken under the tap. In a saucepan of 4.5 liters, put half the chicken and pour cold water. We put on the fire. As soon as the water in the pan boils for 5 minutes, turn off the fire. Remove the pan from the stove and spread the chicken. And now, attention, the first secret of delicious borsch: we pour out water from the pan, we will no longer need it. Rinse the chicken again and put in a pan.

Again, fill with cold water and set to maximum fire. When the water boils again, the fire can be reduced. 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 down a little, the meat needs to be separated from the bones and cut into pieces. Filter the finished broth through a fine sieve. Do not be afraid that the process of cooking the broth is so long. The result will please you! Golden and rich broth! Thus, you can cook the broth from any meat.

Vegetable preparation

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

My mother, when preparing borsch, first lays potatoes, and only then cabbage. I know that many do this. This is already as you like. I like borsch so that the potatoes are not too boiled, and the cabbage on the contrary was softer. See for yourself what you put first, potatoes or cabbage

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

Cooking for delicious borsch

On our own or with the hands of tireless helpers, finely chop the onions. We put a frying pan with vegetable oil on a slow fire, put onions. While the onion is fried until a pleasant goldenness, we will deal with carrots. It must be peeled and grated on a coarse grater. Add carrots to a slightly golden onion.

Beets and carrots get rid of the peel and chopped. You can grate beets on a grater, you can cut into thin strips. This is how you like it. Add beets to carrots with onions.

One of the main components of a delicious borscht is tomato paste or tomatoes. If summer is in the yard, 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 (without starch and other chemical additives made in accordance with GOST) in borsch. In a pan to the fried vegetables, add a couple of tablespoons of tomato paste.

And now, attention, the second secret of delicious borsch: to make the borscht bright red, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. Acid will prevent the red pigments of beets and tomatoes from being destroyed by heat.

The last stage of cooking delicious borsch

To the mulled and quietly simmering vegetables in the pan, add our frying pan and chopped chicken meat (which was separated from the chicken after cooking the broth).

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

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

And if your appetite is not satisfied with only one borsch, then for the second I offer an excellent dish of classical Russian cuisine, tender homemade chicken cutlets. baked in the oven with vegetables on a side dish. Pleasant taste guaranteed!

Everyone is interested in your opinion!

Other delicious recipes

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

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

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

If you have any questions, suggestions or wishes, please contact us at these contacts:

Strochenovskiy per., 25a, of. 35

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Classic borsch

The ingredients

A step-by-step recipe for cooking classic borsch with photo

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

Now you need to prepare a dressing.

Peel and rub the carrots, send this vegetable into a pan with onions, mix and pass the vegetables together.

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

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

Classic Borsch Video Recipe

Classic Ukrainian borsch

And we also offer you to cook classic Ukrainian borsch. This dish is prepared very easily and simply!

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 first. Pour water into a saucepan, put on a fire and boil the liquid.

Wash the meat thoroughly and send it to boil in boiling water. Add here the bay leaf, salt, black pepper and sliced \u200b\u200bgarlic. Cook the meat product for an hour.

When the meat is ready, 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.

Send potatoes with cabbage to the broth with meat and cook together.

Now you need to peel the carrots with beets and onions. Rub carrots and beets on a grater, and chop the onions in the form of slices.

Now you should put the pan on the fire and heat the vegetable oil. Put the shredded vegetables and onion rings into a skillet with oil, season with black ground pepper, cook together for 5 minutes.

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

Grind dill with parsley, sprinkle borsch with herbs and turn off the heat. That's all, such borsch is served with sour cream and slices of brown bread!