Borscht with chicken drumsticks step by step. How to cook borscht with chicken. Green borscht with sorrel in chicken broth

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

Traditionally, borscht is cooked in meat broth, but there are other ways to prepare it. There are many recipes and many people prefer to cook this soup with chicken, since the poultry borscht turns out to be aromatic and satisfying. You can also cook it in meat broth, but in this case the chicken needs to be boiled separately so that the flavors don’t mix.

To prepare borscht, different parts of the chicken are used, but the most delicious broth obtained from meat on the bone.

Ingredients:

½ kg chicken;
½ kg 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:

Place the chicken in a saucepan, add water (3 liters), put it on the stove and bring to a boil. Remove the foam, cover with a lid, reduce the heat and cook the broth for one and a half hours.
Remove the finished chicken and cut it into pieces. Strain the broth, add water and put the meat back.
Cut the potatoes into cubes and place in a saucepan. As soon as the broth with potatoes boils, add shredded cabbage.
In a frying pan with vegetable oil, sauté the chopped onion, then add the carrots and tomato paste. Fry everything together for 5 minutes.
Peel the tomato and grind it in a blender, adding a little vinegar and sugar.
Separately, fry the beets in a frying pan, and after 5 minutes add tomato puree to it.
Then combine the beets with carrots and onions, add chopped garlic and simmer everything together for 5 minutes.
Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before readiness, add chopped fresh herbs. Cover the finished borscht with a lid and give it time to brew.

Cooking in a slow cooker

The classic dish recipe 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 prepare the first dish, although you still won’t be able to cook borscht in one step. You'll have to do some preparatory steps.

Ingredients:

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

Cooking method:

Pour a little vegetable oil into the multicooker bowl and set the “Frying” mode for 30 minutes.
First, add chopped onion and after 15 minutes add carrots, chopped beets and peppers, and chopped herbs. Add tomato paste and saute the vegetables.
After sound signal Add chicken pieces to the vegetables. We start the “Soup” mode for 2 hours.
During cooking, add shredded cabbage and potato cubes. A few minutes before cooking, add salt.

Infuse the finished soup for an hour.

Recipe with sauerkraut

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

Ingredients:

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

Cooking method:

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

Diet borscht with chicken

Dietary borscht with chicken is an excellent dish for the youngest 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 very satisfying, aromatic and rich.

Ingredients:

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

Cooking method:

Pour 3 liters of water into the pan, add 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 likes this vegetable boiled.
Add diced potatoes to the prepared broth, then add 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, add shredded cabbage, spices and herbs.

Serve the infused diet borscht with sour cream.

Cooking option with beans

Borscht made from beef or pork broth is quite high in calories, so not every body can digest it. For such cases, the ideal option would be a borscht recipe for chicken meat, but to make it more filling, you can add beans to the recipe.

Ingredients:

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

Cooking method:

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

In pots in the oven

Few people know that such a Slavic dish as borscht was cooked in ceramic pots in the oven. Why not remember our traditions and prepare aromatic soup in the same way in the oven? We offer a step-by-step recipe with chicken and cabbage.

Ingredients:

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

Cooking method:

First of all, let's prepare all the ingredients. To do this, cut the chicken meat into pieces, chop the beets and carrots on a fine grater, shred the cabbage, cut the potatoes and peppers into small cubes, chop the herbs and garlic.
We place the ingredients in each pot one by one 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 add water.
Preheat the oven to 180 degrees and place the pots for 30 minutes. Then their contents must be carefully mixed and left in the oven for another 30 minutes.

Green borscht with sorrel in chicken broth

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

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

Ingredients:

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

Ingredients:

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

At the same time, no garlic is used during its cooking, and the vegetables are cut into squares or dies.

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

Ingredient:

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

Cooking method:

Fill the chicken meat with cold water and put it on the fire. As soon as the broth boils, skim off the foam, add 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 approximately 1.5 - 2 hours.
We cut vegetables not into strips, but into squares. Fry the beets in vegetable oil, adding a little sugar, salt and vinegar.
Remove the skin from the tomatoes and grate the pulp. Add the tomato mass to the beets and simmer.
Separately sauté onions and carrots.
As soon as the broth is ready, throw out all the vegetables and spices, cut the meat into pieces and return it to the pan along with the cabbage and fried carrots and onions.
Then add the potato cubes, cook until tender and immediately add the beets.
Continue cooking the borscht for 7 – 10 minutes. Turn off the finished soup and start preparing the dumplings.
For them we need to take four tablespoons of flour, add a glass of boiling water and a little salt to it. Stir the flour into hot water and give the dough time to cool.
Then beat in the egg, add six more tablespoons of flour, and thoroughly knead the dough without lumps.
Place a pan 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. Place the finished dumplings on a plate.

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

To make chicken borscht with fresh cabbage a rich red color, add beets to it 10 minutes before it is ready. If you do this earlier, the beet juice will boil down and lose its natural color.

Traditional borscht is perhaps the best thing that can be offered for lunch. Excellent first course standard set You never get tired of food, it quickly fills you up, warms you up and is suitable even for a holiday dinner. The thickness of the broth, like the set of spices, can be easily adjusted independently, and standard recipe adjust to your preferences.

Today we will look in detail at how to cook borscht with chicken. The main advantage of the recipe is the speed of preparation compared to its analogue using meat broth. As a result, we will get a rich, appetizing and hassle-free first course. So, let's prepare a wonderful borscht with chicken according to step by step recipe with photo.

Ingredients for a 3-liter saucepan:

chicken (soup set) - 300-400 g;
beets - 1 medium-sized;
carrots - ½ pcs.;
onion - 1 small head;
cabbage - 100-150 g;
garlic - 2-3 cloves (more is possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp. spoon;
sugar (optional) - 1 teaspoon;
vinegar 9% (optional) - 1-2 teaspoons;
fresh dill - 4-5 sprigs;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Borscht with chicken recipe step by step with photos step by step

To cook borscht, you can use chicken legs, wings, breasts, or take a simple soup set (as in our example). After washing and cutting into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime prepare everything you need: grate the peeled carrots on a coarse grater, chop the cabbage.
Remove the husks and carefully chop a small onion with a knife. After washing and peeling the potatoes, cut them into cubes. After cutting off a layer of peel, three large raw beets.
First, add the potatoes to the boiling chicken broth.
Next, put the shredded cabbage into the pan (if you prefer borscht with crispy cabbage, add it to the broth towards the end of cooking). Bring the liquid to a boil again and cook without salt until the vegetables soften (about 15-20 minutes).
At the same time, we are making beetroot dressing. Heat a frying pan with oil, sauté the onion for a couple of minutes, don’t forget to stir. Next, add the grated carrots and continue frying the contents of the pan for 3-5 minutes.
Next, add the beets and season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the roasted vegetables and pour in vinegar. Stir the vegetable “mix”, add 1-2 ladles of chicken broth from the pan. Cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
Transfer the thick beetroot dressing into the broth with already soft potato cubes and cabbage. Simmer the borscht over low heat for about 10 minutes, do not allow it to boil violently! At the end, add salt and pepper, throw in a generous portion of finely chopped or squeezed garlic, and add greens.
After removing the aromatic borscht with chicken from the heat, let it sit under the lid for at least 15 minutes.

Serve accompanied by sour cream and fresh herbs. Bon appetit!

Wash the chicken breast and place in a pan with water. When the water starts to boil, skim off the foam. Cook for an hour.

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

Wash, peel and cut the potatoes into cubes.

Wash the pepper, remove seeds, cut into cubes.

Peel the onion and chop it.

Wash the carrots, peel them and grate them.

We do the same with beets.

Peel the garlic and squeeze through a press.

Pour cabbage and potatoes into the broth.

In a frying pan in vegetable oil, simmer the dressing 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, add the roast to the broth. Meanwhile, remove the breast from the broth, separate it from the bones, break 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, add herbs. After the borscht boils, cook for another five minutes.

It is best to serve borscht with sour cream and black bread.

Bon appetit, our chicken borscht is ready!

PS: Finally, I’ll share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend crumbling it into a bowl of soup or simply eating it as a snack.

step by step recipe with photos

First courses based on aromatic chicken broth are recognizable “from the first spoon.” Its unsurpassed taste sets a high culinary tone even for borscht, especially if poultry is purchased.

The dish will turn out excellent if you add a little during the process of frying vegetables. butter and bell pepper. Depending on the taste of the tomato, you can add a pinch of sugar.

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

Ingredients

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

Preparation

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

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

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

3. Add tomato paste to taste. Pour 1-2 ladles of broth from the pan. Stir and simmer with the lid closed for 10 minutes.

4. Peel the garlic, cut into slices. Add to the pan with the fried vegetables, stir and turn off the heat.

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

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

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

Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. Thus, the recipe for borscht with chicken, which is proposed in this article, is somewhat popular. We’ll also tell you in detail about how this dish appeared and how most chefs and cooks prepare it.
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What is borscht and how did it appear?

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

I would like to delve a little deeper into the history and origin of this soup. In Poland they first heard about it in the 18th century, and this dish was then called borschak. But in Ukraine, borscht was known earlier, in the 14th-15th centuries. Everyone liked this dish, regardless of their status in society and class. Thus, Empress Catherine the Second loved red soup, Gogol often ate it, and Alexander the Second respected this dish.

Now a little about the origin of the word. Philologists believe that it can be divided into two parts: “boron” and “sch”. The first part is one of the word forms of the Old Church Slavonic “red”, “brown”. Because of this, beets got one of their names. At one time she was called “buryak”. This gave the first part of the name to borscht. The second part is “sch”. This is cabbage soup. This is what cabbage soup with meat broth was called before (and to this day too).

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Borscht preparation technology

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

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

To prepare borscht, you need to first prepare vegetables, namely beets. The fact is that if you do not heat-treat it in advance, it will not cook, but will remain tough.

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

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

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

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Chicken borscht: how to cook it?

So, how to cook delicious, rich and aromatic borscht with chicken? For this you will need some ingredients and a proven recipe. List of what you need:

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

Now you can begin the cooking process. The first step is to cut the chicken fillet into cubes and place it in a pan of water (it may already be on the fire). Meanwhile, start preparing the vegetables. Potatoes need to be peeled and cut into cubes or strips. Grate the carrots and beets on a coarse grater. Finely chop the cabbage, as well as the onion (don't forget to peel it).

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

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

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Secrets of making delicious borscht

How to cook the perfect borscht? You can cook it only if you follow certain rules.

It will be easier to prepare rich borscht with chicken using a fattier broth, so it is better to use another part, such as wings or ham, instead of the breast, they will give a stronger and fattier broth.

To help the beets retain their color, you can spray them before cooking. lemon juice. You can also add a little vinegar during the frying process (1 teaspoon will be enough).

Before adding potatoes to the pan, you can lightly fry them or bake them in the oven, then they will not boil over or crumble during the cooking process, and the borscht will be more rich and tasty.

Classic borscht has a specific golden hue, which is achieved by sauteing vegetables in vegetable oil, which results in the so-called frying. Many people do without it, but it gives a special taste, color and aroma to the dish.

If desired, you can add your favorite seasonings or spices to the borscht. They will add piquancy to the finished borscht. You don’t have to limit yourself to just peppers and herbs. Basil, oregano and other herbs will fit into any recipe.

If in the end the borscht turns out not as bright as you would like, then you can add beetroot infusion to it. To prepare it, grate the beets, pour boiling water (or hot broth from a pot of borscht), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this mixture into the soup.

Even if the recipe does not contain such information, it is still worth adding all the ingredients only to boiling water (or broth), otherwise the taste will suffer, and some useful substances will evaporate.

From the moment cabbage was added to the borscht, you should not cover the pan with a lid, otherwise the finished dish will smell unpleasant.

To make the taste and color of the borscht more intense, it is better to fry the vegetables longer and add them at the very end of the cooking process.

It only remains to add that preparing borscht is an art, but it can be accessible to every self-respecting housewife. You just need to know the recipe for this dish and the tricks for preparing it.

2016-04-09T10:20:05+00:00 admin first meal

Contents: What is borscht and how did it appear? Technology for preparing borscht Chicken borscht: how to cook it? Secrets of preparing delicious borscht Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. Thus, the recipe for borscht with chicken, which is proposed in this article, is somewhat popular. We'll also tell you in detail about...

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