Cooking delicious borscht with chicken. Soup "borsch" with chicken breast Borsch with chicken fillet

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

Appetizing chicken borscht: cooking secrets

Borsch can be cooked with absolutely any kind of meat: pork, beef, veal, turkey. But borsch with chicken is one of the most delicious and popular first courses. The dish is truly unique, it is valued for its impeccable taste characteristics, nutritional value and ease of preparation.

Ingredients

Servings: - + 8

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

60 min. Seal

Delicious chicken borscht with beets

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

Ingredients:

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

Cooking process:

1. Under running water we wash the chicken meat and place it in a saucepan with a volume of up to 5 liters - we cook the broth. After the water boils, add salt to taste.
2. While the broth is cooking, prepare the vegetables. Cut the onion into small cubes, cut the potatoes into medium-sized pieces. Rub the peeled carrots and beets on a fine grater. Finely chop the cabbage with a regular knife or grater.
3. After the broth is ready, put the potatoes in the pan.
4. Cooking in a frying pan. Fry onions until golden brown, add carrots and beets. After the vegetables become soft, add the tomato paste and continue to simmer the frying.
5. After the potatoes are ready, add chopped cabbage to the pan.
6. We spread the frying and add the bay leaf and chopped garlic.

A simple borsch cooked in chicken broth is ready. It can be served with sour cream or fresh herbs.

Rich borscht with chicken and beans

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

Ingredients:

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

Cooking process:

1. The preparation of borscht traditionally begins with boiling the broth. To do this, place the pork knuckle and chicken thigh in cold water. Bring to a boil and add some salt. We remove the foam formed on the surface. Add half an onion, a quarter of a carrot, one clove of garlic and greens to the broth. Boil the broth until the meat is fully cooked - 1 hour.
2. We wash the beans in a colander. Peel and wash vegetables. Cut the onion and garlic into very small cubes, you can grate the cabbage, and cut the carrots and beets into strips.
3. While the broth is cooking, start preparing the dressing. For this on vegetable oil fry the onion until transparent. Add carrots and pass it.
4. In the frying we introduce chopped beets and add sugar.
5. Add the tomato paste to the dressing and mix the ingredients thoroughly. Add a little broth from the pan and simmer the mixture of vegetables for 2-3 minutes. We take it off the stove.
6. In a saucepan with broth we send the chicken fillet cut into portioned pieces.
7. Peel off the skin and cut the potatoes into medium cubes.
8. Remove the meat from the broth on the bones, cool and cut the meat into small pieces.
9. After boiling the broth, add the potatoes and remove the foam. Boil it until half cooked.
10. Add prepared dressing, bell pepper and cabbage.
11. Return the chopped meat to the pan.
12. Throw in the cooked beans.
13. We try the potatoes for readiness and add finely chopped greens, garlic and bay leaf.
14. We insist borsch under the lid for 20-30 minutes.

We serve the dish for dinner with garlic donuts and sour cream - bon appetit.

Borscht in chicken broth without cabbage

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

Ingredients:

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

Cooking process:

1. Rinse the chicken under running water. Immerse in a saucepan and put on fire. After boiling, add some salt.
2. We clean carrots, beets and onions. We rub the beets and carrots on a fine grater, and cut the onion into small cubes.
3. Pour vegetable oil into the pan and put it on the stove. First of all, fry the onion until transparent, then add the carrots and beets. Mix all the ingredients thoroughly and fry over low heat for 10 minutes. After that, mix the dressing again and continue to simmer under the lid.
4. Peel the potatoes and cut them into small cubes.
5. We take out the chicken from the finished broth, transfer it to another bowl and cool it.
6. We introduce the finished dressing into the broth and continue to boil. Potatoes can be added 10-15 minutes after boiling.
7. Cut the cooled chicken into small pieces and send back to the pan.
8. After adding all the ingredients, add salt and spices.
9. After the potatoes are ready, add vinegar at the rate of 1 tbsp per liter of broth.
10. Add minced garlic. Bring the borscht to a boil and insist 20-40 minutes under a closed lid.

Borscht recipe from our reader

All Required Ingredients:

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

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

The secret of the unique taste:
While frying beets, carrots and onions, add three tablespoons of non-spicy ketchup to the same place.

Bon appetit!

It’s hard to refuse a spoonful of delicious borscht with sour cream and garlic donuts. As a rule, such a soup is boiled in meat broth, but if you deviate from tradition and cook borscht with chicken, you get a light, but very tasty and satisfying dish.

Traditionally, borscht is cooked in meat broth, but there are other ways to cook it. There are many recipes and many people prefer to cook such 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 you need to boil the chicken separately so that the flavors do not mix.

Different parts of chicken are used to make borscht, but the most delicious broth is made 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. We spread 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. Remove the cooked chicken and cut into pieces. We filter the broth, add water and put the meat back.
3. Cut potatoes into cubes and place in a bowl. As soon as the broth with potatoes boils, add the chopped cabbage.
4. In a pan with vegetable oil, sauté the chopped onion, then add the carrots and tomato paste. Fry everything together for 5 minutes.
5. We peel the tomato and grind it in a blender, adding a little vinegar and sugar.
6. Separately, fry the beets in a pan, and after 5 minutes add tomato puree to it.
7. Then we combine the beets with carrots and onions, add chopped garlic and simmer everything together for 5 minutes.
8. Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before readiness, we fall asleep chopped fresh herbs. We 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 slow cooker. Such a kitchen appliance will allow you to quickly make the first course, although it’s still impossible to cook borscht in one step. You will have to do some preparatory work.

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 “Frying” mode for 30 minutes.
2. First, lay the chopped onion and after 15 minutes add carrots, chopped beets and peppers, chopped greens to it. Add tomato paste and saute vegetables.
3. After the beep, put the chicken pieces to the vegetables. We start the "Soup" mode for 2 hours.
4. In the process of cooking, add chopped cabbage and potato cubes. A few minutes before cooking, add salt.

Ready soup insist 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. Such a hot first course is especially important to cook in late autumn and winter.

Ingredients:

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

Cooking method:

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

Diet borscht with chicken

Diet chicken borsch is an excellent dish for the smallest gourmets and their parents who adhere to a healthy diet.

The calorie content of borscht with chicken 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, fragrant and rich.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into the pan, put the 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 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 readiness, 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-calorie, so not every body can absorb it. For such cases ideal option there will be a chicken borscht recipe, 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 of beans;
• a spoonful of apple cider vinegar;
• spices, herbs, oil.

Cooking method:

1. Beans need to be soaked for 10 hours (or better at night) and boiled until tender.
2. Pour the chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour clean cold water. Add onions and whole carrots, cook the broth for 20 minutes.
3. In vegetable oil, we begin to fry the chopped onion, then add grated carrots, chopped peppers and a tomato without skins cut into small cubes. Add a little sugar and simmer the vegetables until they are saturated with tomato juice.
4. Separately, we make roasted beets.
5. Remove the onions and carrots from the prepared broth, add potato cubes and vegetable dressing.
6. As soon as the potatoes are ready, put the beans, beets, shredded 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 borsch 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, 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 greens and garlic.
2. We put the ingredients in each pot in turn in the order in which we prepared them. At the end, add salt (you can add a little hot pepper), a spoonful of tomato paste and pour water.
3. Preheat the oven to 180 degrees and put 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 prepare it in different variations.

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

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 leaf. We cook the broth.
2. We get the boiled chicken, like all spices, and vegetables. We cut the meat into pieces and send it to the already strained broth.
3. Sauté chopped onions and grated carrots in vegetable oil, adding tomato paste to them. We send the frying to the broth along with potato cubes.
4. Finely chop the sorrel and as soon as the potatoes are ready, put the greens in the soup. In borsch, you can add not only leaves, but also sorrel stems, which will give the dish a special sour taste.
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. Ready green borscht with sorrel served 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 bulbs;
• a small head of cabbage;
• three tomatoes;
• celery root;
• parsley root;
• spoon lemon juice(vinegar);
• salt, sugar, butter.

Cooking method:

1. Pour chicken meat with cold water and put on fire. As soon as the broth boils, remove the foam, spread a small onion, peeled carrots, a small piece of parsley root and celery. You can add black peppercorns and salt. Cook the 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 flesh on a grater. Add the tomato mass to the beets and simmer.
4. Saute the onions and carrots separately.
5. As soon as the broth is ready, we throw out all the vegetables and spices from it, cut the meat into pieces and return to the pan along with cabbage and roasted carrots and onions.
6. Then add cubes of potatoes, cook it until tender and immediately spread the beets.
7. We continue to cook borscht for 7-10 minutes. We turn off the finished soup and proceed to the preparation of 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 flour into hot water and give the dough time to cool.
9. Then we drive in the egg, add another six tablespoons of flour, carefully knead the dough without lumps.
10. We put a pot of water on the fire, add a little salt to it and bring to a boil. As soon as the water begins to boil, spoon the dough directly into the boiling water. Put the finished dumplings on a plate.

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

In order for chicken borscht with fresh cabbage to turn out to be a rich red color, add beets to it 10 minutes before it is ready. If you do it before then beetroot juice boil and lose its natural color.

Hearty, rich borscht is obtained not only on pork ribs. We suggest preparing an appetizing first course with chicken meat. Lightweight and diet recipe borscht with chicken will be just a godsend for a hot summer. As well as those who follow the figure and try to eat low-calorie foods.

Often this first dish is called the "potion of love." And for good reason! Conquer the receptors with a harmonious combination of vegetable flavors, saturate the body useful elements, successful borscht helps to satisfy the feeling of hunger for a long time. A step-by-step recipe with a photo with chicken should be known to every homemaker.

Required:

Chicken thighs - 4 pcs.;
Potato tubers - 2 pcs.;
Carrots - 1 pc.;
Beans - 150 gr.;
Bow - 1 pc.;
Beets - 1 pc.;
Tomato - 1 pc.;
Cabbage - 250 gr.;
Butter - 100 gr.;
Tomato paste - 1 tbsp. l.;
Greens - 0.5 bunch;
Salt, bay leaf, dill.

Cooking technology:

1. The recipe for classic borscht with chicken includes beans. Soak the beans in water overnight to swell.
2. Chicken thighs can be replaced with a ham, wings or half a carcass. It is important that the meat is with the bone for better fat.
3. Wash the meat component, put it in a saucepan and pour 2 liters. water.
4. Cook the meat until boiling over high heat.
5. Remove the noise, make the fire medium-small. Add beans, cook 50 minutes.
6. Prepare vegetables in chicken borscht recipe. The step-by-step recipe is as follows: peel carrots, potatoes, onions and beets.
7. Cut potatoes into small cubes. Put in a bowl, fill with water.
8. Grate the carrots and beets, finely chop the onion.
9. While the broth is cooking, prepare the dressing.
10. Heat up a frying pan, add a small amount of butter.
11. Roast the lightly grated beets.
12. Add carrots and onions. Stirring, fry until half cooked.
13. Our recipe for delicious chicken borscht will be cooked with tomato.
14. Blanch the tomato (dip in boiling water for 1 minute), peel the skin, chop.
15. Add tomato to vegetable dressing, stir.
16. Salt lightly, add herbs, spices, a spoonful of tomato paste. Simmer all the ingredients under the lid for 5 minutes over low heat.
17. Without cabbage, how to cook borscht with chicken? Continue the step-by-step recipe by shredding the cabbage.
18. Remove the meat component to the board, put the chopped cabbage into the broth.
19. Separate the meat from the bone, cut into small pieces.
20. After the cabbage has boiled for 10 minutes, add the potato cubes.
21. Cover with a lid, boil for 15 minutes.
22. Add the prepared dressing to the borscht. The classic recipe with a photo with chicken is almost ready. Season to taste with salt, add bay leaf.
23. Cover with a lid, boil for 5-7 minutes.
24. Chop the greens, add to the pan. Cover with a lid, turn off the fire. Leave to brew, serve with sour cream.

Dried vegetables add a spicy flavor to any dish, borscht is no exception. They make a recipe with chicken with fresh cabbage absolutely atypical. If the list of ingredients is kept secret, your relatives will try to guess the secret of the amazing taste, appetizing aroma of the dish for a long time.

Required:

Chicken - 1⁄2 carcasses;
Large beets - 1 pc.;
Carrot - 1 pc.;
Bow - 1 pc.;
Dried tomatoes 3 pcs.;
Dried Bulgarian pepper - 1 pc.;
Cabbage - 250 gr.;
Potato - 3 pcs.;
Parsley - 0.25 bunch;
Tomato paste - 1.5 tbsp. l.;
· Salt, bay leaf, pepper.

Cooking technology:

1. For red chicken borsch, the recipe of which is below, use half a small chicken. Wash, cut the part of the carcass into small pieces.
2. Fill the chicken with 3 liters. water, bring to a boil.
3. Before boiling, remove the noise, reduce the heat. Leave to cook for 40 minutes.
4. Prepare vegetables: peel carrots, beets, onions. Wash, chop the onion into cubes, beets into thin strips.
5. A classic step-by-step borscht recipe with chicken is cooked with the addition of carrots. Grate the vegetable.
6. Prepare dried vegetables. If you don't have, dry the tomatoes and peppers in an electric dryer beforehand. Or use the oven on convection mode with a set temperature of 100 degrees for 4 hours. To make the vegetables fragrant, add a little hop-suneli seasoning, Provence herbs, sprinkle with olive oil.
7. When everything is prepared, it's time to learn how to cook chicken borscht. We continue the step-by-step recipe with the preparation of the dressing.
8. Fry the beets in a little butter. Add carrots and onions, fry until half cooked.
9. Cut dried peppers and tomatoes into small strips. Add to cooked vegetables.
10. Salt, pepper, add tomato paste. Stir the contents, cover with a lid. Leave to simmer for 5-7 minutes.
11. Finely chop cabbage, send to borscht. Recipe with chicken with photo step-by-step execution We continue with the preparation of potatoes. Peel the tubers, wash, cut into small cubes.
12. A few minutes after the cabbage, send the potatoes to the pan.
13. Salt the broth, add bay leaf.
14. After the potatoes have been cooked for 15 minutes, add the dressing to the soup.
15. Finely chop the parsley. Add to chicken borscht before turning off. A recipe with photo processes will not take you more than 1.5 hours.

In the warm season of the year, what could be tastier than green chicken borscht? We suggest saving a step-by-step recipe with a photo of preparing a lunch dish so as not to lose it. We are sure that you will appreciate the ease of preparation, rich taste, unsurpassed aroma. And not only today, but more than once you will use it.

Required:

Chicken - 1⁄2 carcasses;
Eggs - 5 pcs.;
Onion - 2 pcs.;
Carrots - 1 pc.;
Sorrel - 1 large bunch;
Potatoes - 3 pcs.;
Salt, pepper, bay leaf;
· Sour cream.

Cooking:

1. As for the recipe for red borscht with chicken, prepare the broth. Use half of a small carcass. Cut it into pieces, pour 3 liters. water and send to boil.
2. After boiling, add 1 whole peeled onion. Cook over low heat for 1.5 hours.
3. Boil the eggs. After boiling over low heat, boil for 10 minutes.
4. Peel carrots, onions and potatoes.
5. To prepare a simple chicken borscht recipe, cut into small pieces. Then the vegetables will cook quickly. Cut the potatoes into small cubes, put in a bowl, cover with water so as not to turn black.
6. Chop the carrots into neat strips.
7. When the broth boils for 1.2 hours, remove the chicken. Also remove the onion, it gave flavor and aroma to the broth.
8. Salt the broth, add carrots to the borscht. WITH chicken breast the recipe is easier to prepare - it is cut into neat slices. But a carcass with bones gives a better fat and a richer taste, so we recommend using meat with a bone.
9. While the carrots are cooking, separate the chicken meat from the bones, chop.
10. 10 minutes after the carrots, add the potatoes to the broth.
11. Add chopped meat to soup.
12. After the potato cubes have boiled for up to 15 minutes, put in all the chopped sorrel to make a thick and tasty borscht. The step by step chicken recipe is almost complete. It remains to bring to taste with salt, spices, bay leaf.
13. 5-7 minutes after the sorrel, add the diced eggs.
14. Boil 5 minutes. Serve with sour cream. You can add it separately to a plate or pan before turning it off and boil.

Borscht recipes

Delicious, fragrant, easy on the stomach and very low-calorie chicken borscht - cook it according to our signature recipe with step by step photos and video.

1 h 10 min

225 kcal

5/5 (2)

I really love borscht, but sometimes this dish seems too heavy for digestion and unsuitable for frequent use - all because of the fatty pork and beef, which are the main ingredients of almost any normal borscht.

I recently learned from a friend that she came up with her own step by step recipe chicken borscht with fresh cabbage, which boasts a reduced calorie count and an incredibly pleasant taste. Having rewritten this recipe and cooked my own borscht according to it, I was pleasantly surprised: the dish really turned out to be quite dietary, but at the same time it remained tasty, fragrant and rich.

My family shared this opinion with me, so I decided, with the permission of a friend, to post this today original recipe to the judgment of the general public. So, let's start cooking.

Kitchen tools

The utensils, appliances and tools that you will need in the process of cooking borscht must be prepared the sooner the better:

• a stewpan or pan with a non-stick coating and a thick bottom with a volume of 4 liters or more;
• several deep bowls with a capacity of 250 to 950 ml;
• tablespoons;
• measuring utensils or kitchen scales;
• a wide frying pan with a diameter of 25 cm;

• skimmer;
• teaspoons;
• cotton and linen towels;
• fine and medium grater;
• cutting board;
• wooden spatula;
• sharp knife;
• kitchen potholders.

In addition, keep your blender or food processor ready with a chopper to be able to quickly prepare some ingredients for adding to the soup.

You will need

The basis:

Did you know? This chicken borscht recipe allows changes in the list of vegetable ingredients - along with carrots, cabbage and beets, sweet bell pepper, parsley root and celery, as well as Jerusalem artichoke, capsicum red pepper or turnip will look great in the broth. All these ingredients should be added only if you are sure that they are right for you.

Additionally:

• 1 bunch of dill;
• 20 ml sunflower oil;
• 1 bunch of parsley;
• 3 - 4 bay leaves;

• 6 g black ground pepper;
• 7 g of table salt;
• 6 g red ground pepper.

Important! Additional spices will be useful in any borscht - and chicken borscht is no exception. In addition to the standard spices, I love to add a teaspoon of rosemary, basil, oregano and marjoram.

Cooking sequence

Preparation

1. We clean the onion from the husk and cut it finely with a knife.
   
   
2. We wash the carrots, peel and cut into cubes or just three on a grater.
   
   
3. We remove the peel from the beets and chop them in a blender, or chop them with a knife.
   
   
4. Cut the potatoes into cubes or slices, then pour water in a bowl.
   
   
5. We clean the cabbage from rotten leaves and finely chop.
   
   
6. We wash the chicken meat, remove excess fat and cut it into portioned pieces.
   
   
   

   Did you know? You can cut the meat in a different way if you chose chicken fillet or minced meat for borscht. It is best to cut the pulp into small cubes, fry the minced meat in a pan along with the frying, and place the whole thigh part in the broth without trying to chop it. You can use both breast fillet and meat from the legs, with a leg it turns out more tasty.

The first stage of preparation

1. Place the chicken in a saucepan and cover with water.
   
   
2. We put it to cook over medium heat, adding bay leaf and salt.
   
   
3. As soon as the broth boils, do not forget to remove the foam from it with a slotted spoon and continue cooking.
   
   
4. Pour sunflower oil into the pan, pour the prepared onion there.
   
   
5. We put the dishes on medium heat, fry the mass until golden brown.
   
   
6. After that, add the chopped carrots, mix the vegetables with a spatula.
   
   
   

   Important! Some modern chefs advise frying only onions with beets to save time, and immediately put the carrots in the broth. I do not like this innovation, since the carrot becomes too hard and palpable in borscht, if it is not first softened in a pan.

7. Simmer the mixture for about ten minutes, reducing the heat to a minimum.
   
   
8. Then pour the prepared beets and pour the tomato paste, if desired, you can make borscht with vinegar.
   
   
9. Stir, let the mass simmer for another five minutes.
10. Add black and red pepper, a little chopped greens.
    
    
11. Turn off the stove and let the frying stand for a few minutes.

The second stage of preparation

1. Our broth should already be almost ready: put the chopped potatoes into it.
   
   
2. After that, let the liquid come to a boil again.
3. Once this has happened, add the prepared frying to the soup.
4. Mix the brew well, taste for salt and seasonings, adding both if necessary.
   
   
5. We are again waiting for the boil, and then put the chopped cabbage into the borscht.
   
   
6. We cover the broth with a lid, set the minimum fire and continue to cook borscht for another ten minutes.
   
   
7. We try the dish for readiness, turn off the stove and let the borscht brew a little.

Made! Now you know the exact answer to the question of how to prepare a delicious chicken borscht without spending all your free time.

To serve, pour the borsch on portioned plates and be sure to add meat, a little fresh herbs and a tablespoon of sour cream to each - no one will refuse such a dish! In addition, try serving borscht with cheese croutons fried in butter: this is what my friend does, and there is no end to those who want to dine.

Borscht should be stored in the refrigerator, always closer to the wall, where a more or less stable temperature is always maintained.

Did you know? Absolutely excellent is borscht with chicken in a slow cooker! To do this, prepare the frying using the “Stew” or “Roasting” program, and then fill the mass with purified water. As soon as the liquid boils, add the chicken and cook the borscht for about twenty minutes in the "Soup" or "Baking" mode. After the time has elapsed, add the remaining ingredients, salt and pepper your dish and let it boil a little more in the same program - no more than ten to fifteen minutes.

Chicken borscht video recipe

If you still have questions about how to cook chicken borscht, be sure to watch the video, which tells you how to properly prepare the ingredients and cook the perfect dish.

Any dish can quickly get bored, even the most delicious and satisfying, so now I decided to recommend you a few more options for excellent soups for every day. For example, cook a wonderful, very rich, which in my family is most adored by children. In addition, do not pass by a rather unusual for our region, but super delicious.

If you love meat, but do not want to cook traditional dishes, then a delicious one, famous for its tender, delicate structure, will definitely suit you. Do not forget about the classic Ukrainian and my favorite - we all ate this in kindergarten, so it's time to introduce our own children to it!

Borsch- one of the varieties of filling multi-component soup. It is prepared on the basis of beets, which gives the dish a characteristic red color. Borscht is traditional dish Eastern Slavs, as well as the main dish of Ukrainian cuisine. Of course, different nationalities prepare something similar to borscht: Poles, Lithuanians, Romanians and Moldovans. In principle, borscht is quite difficult to prepare according to its technology, and in each region it is cooked differently. It all depends on the type of broth prepared, namely the combination of meat in it and of course, in the set of vegetables that we use to prepare it. Vegetables for borscht usually undergo pre-treatment: stewing, frying, boiling or baking. In order for the borscht not to lose its rich bright red (burgundy) color, lemon juice, citric acid or table vinegar are added to the dish. In some types of borscht (for example: in Starolitovskiy), porcini mushrooms are used in cooking. Yes, and all the housewives cook their homemade borscht in absolutely different ways. Someone likes to add cabbage at the very beginning to the finished broth, someone, to make the cabbage crunchy, add it at the very end of cooking borscht. We are all different and everyone has their own taste of borscht, tasty and unique. Today we will cook homemade borscht with beets in chicken broth.

Required:

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

How to cook homemade chicken borscht:

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

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

Then we send chopped potatoes into the broth or, as you used to, potatoes. Again, if your potatoes are too soft, add them 10-15 minutes before the end of cooking. I have purchased potatoes, they cook for a long time and do not boil at all, so I added them to the broth immediately after the cabbage.

Separately, in a frying pan, prepare the frying. To do this, combine chopped onions with finely chopped carrots and beets. We bring the vegetables to full readiness in vegetable oil, adding a little salt to taste.

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

Bring the frying to readiness and turn off the pan.

Put the roast into the chicken broth.

We immediately taste the borscht, if necessary, add more salt. To keep homemade borscht bright, add some lemon juice or table vinegar. Enough 1/2-1 tbsp. But the borscht will retain its color.

Sugar is an essential component of delicious homemade borscht. That is why I always add 1-2 tbsp to the borscht pot. sugar according to your taste. Today I added only one spoonful. That was enough.

Let the borscht boil.

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

Cook borscht for another 20-30 minutes.

At this time, we disassemble the boiled chicken meat from the bones.

And put it in an almost ready borscht, mix and make the fire to a minimum, cover the top of the pan with a lid, let the borscht sweat for 10-20 minutes. some housewives do not simmer borscht, but in my opinion it turns out to be even more saturated and very tasty, rich. In total, we cook borscht for about 1.5-2 hours. Chilled chicken is cooked (broth) - about 20-30 minutes. Laying vegetables - takes about 10-20 minutes. Cooking borscht with the addition of frying for another 10-15 minutes. And languor - 20-30 minutes. If you are using homemade chicken, the broth may take much longer to cook, about 1-2 hours. it all depends on your chicken... Homemade delicious borscht will appeal to everyone - from young to old and will warm you up during cold winter lunchtimes!

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!