How to cook borscht with chicken. Chicken borscht with fresh cabbage How to cook delicious chicken borscht

Wash chicken breast and place in a pot of water. When the water starts to boil, remove the foam. Boil for an hour.

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

Wash potatoes, peel and cut into cubes.

Wash the pepper, remove the seeds, cut into cubes.

Peel the onion, chop.

Wash carrots, peel, grate.

We do the same with beets.

Peel the garlic, squeeze through a press.

Pour cabbage and potatoes into the broth.

In a pan in vegetable oil, simmer the dressing for 10 minutes - beets, carrots, onions, sweet peppers and garlic.

Then add tomato paste, granulated sugar and vinegar to the roast, mix well and simmer for another 5-10 minutes. Next, put the roast in the broth. In the meantime, we 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 cut greens.

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

Borscht is best served with sour cream and black bread.

Bon appetit, our chicken borscht is ready!

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

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 cooking.

It is brewed not only in Ukraine, but also in neighboring countries, they just slightly change the composition; we will cook borscht with chicken, a step-by-step recipe will help us out in this. Shchi with beets and meat is truly unique, they are loved by everyone, 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 greens (at your discretion: parsley, celery, dill, etc.)- taste + -
- 2 pcs. + -
- 4 things. + -
- taste + -
— 1/2 medium sized head + -
- 2 teeth + -
- 2 pcs. + -

How to cook red homemade borscht 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 your favorite "red soup". So losing weight can use it without fear.

Pour the chicken breast with cool water and put the pan with the meat on a large fire.
While the chicken is cooking (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 frying pan with hot vegetable oil until the vegetables soften.
Peel potatoes and cut into small cubes.
Chopped cabbage randomly.
When the chicken meat is cooked, we take it out of the broth, and instead of the breast, we throw chopped cabbage with potatoes into the pan.
Boil the vegetables for 20 minutes, then dilute their “solitude” with frying. We keep on cooking.
Separate the boiled meat from the bone and finely chop. We shift the meat pieces into a saucepan, turn off the fire on the stove and leave the dish alone for 20 minutes so that it just brews.

Finally, add crushed garlic and chopped greens to the chicken borscht. We mix everything and serve fragrant homemade borscht on chicken in portions to the table.

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

How to cook borscht with chicken - video recipe.

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.;
Onion - 1 pc.;
Salt - to taste;
Carrot (medium fruit) - 1 pc.;
White cabbage - ½ pc.;
Water - 2.5-3 l;
Any greens (fresh) - to taste;
Vegetable oil - quantity to taste (only for frying).

How to cook delicious chicken borscht: step by step recipe

First of all, boil the chicken: lower the meat into boiling water, bring to a boil, after which we drain the liquid from the pan.
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 ham until half cooked.
While the chicken is cooking, cut the potatoes into medium cubes, finely chop the onion, grate the carrots, and finely chop the cabbage.
Potatoes will be the first to get into the pan with chicken from vegetable cuts, cabbage will soon follow.
Fry the onion in oil in a pan until translucent, then mix it with carrots and continue to simmer over a fire until browned.
As soon as the vegetables in the pan are browned, put the tomato puree into it, simmer everything together for 1 minute, then pour it into a saucepan with 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.

Three beets on a grater (necessarily large), pour the chopped root crop into a saucepan, then pour 1 tbsp there. (or to taste) salt.
Cook chicken borscht until the beets are fully cooked, add (if desired) peppercorns, as well as bay leaf. Be sure to finally sprinkle everything with herbs and season with sour cream.

This completes the preparation, slightly cooled borscht can be served with a piece of bread on the table.

Secrets of the most delicious homemade chicken borscht

It is not necessary, but you can add vinegar to the borscht (no more than 1 tbsp) so that it better retains its beautiful beet color.
If you don’t really like the vinegar taste and smell, then you can go for a trick - add 1-2 tbsp. frying vinegar. When you sauté vegetable slices in a pan, pour the indicated amount of vinegar onto the bottom of the container. Stir it with vegetables until it has completely evaporated.
For those who want to cook borscht 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 boil the chicken for a start, and then throw all the necessary (chopped) components into the multi-bowl to it. You need to cook borscht in a slow cooker for 1 hour on the "Soup" mode.
To make homemade red borsch 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.

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

Of course, chicken meat can be replaced with beef or pork, but the chicken version is more dietary, besides, 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 is definitely worth it.

Enjoy your meal!

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

Today we will analyze in detail how to cook borscht with chicken. The main advantage of the recipe lies in the speed of preparation compared to the analogue in meat broth. As a result, we get a rich, appetizing and untroubled first course. So, we are preparing a wonderful borscht with chicken according to a step-by-step recipe with a photo.

Ingredients per 3 liter saucepan:

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

Chicken borscht recipe step by step with photo step by step

For cooking borscht, you can use chicken legs, wings, breast, or take a simple soup set (as in our example). Rinse and cut into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime we will prepare everything you need: three peeled carrots on a coarse grater, chop the cabbage.
We remove the husk and carefully chop a small onion with a knife. Potatoes, washed and peeled, cut into cubes. Cut off a layer of peel, three raw beets coarsely.
First of all, we load the potatoes into the boiling chicken broth.
Next, we lower the chopped cabbage into the pan (if you prefer borscht with crispy cabbage, put it in 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).
In parallel, we are engaged in beetroot dressing. We heat the pan with oil, sauté the onion for a couple of minutes, do not forget to stir. Next, we introduce grated carrots, continue to fry the contents of the pan for 3-5 minutes.
Next, add beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable frying and pour in the vinegar. Stir the vegetable "mix", add 1-2 ladles of chicken broth from the pan. We cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
We shift the thick beet dressing into the broth with already soft potato cubes and cabbage. We simmer borscht over low heat for about 10 minutes, do not allow rapid boiling! At the end, salt, pepper, throw a generous portion of finely chopped or squeezed garlic through a press, load the greens.
Fragrant borsch with chicken, removed from heat, insist under the lid for at least 15 minutes.

Serve with sour cream and fresh herbs. Enjoy your meal!

Borsch is the most famous Slavic dish. Rich, with fragrant meat, it will not leave anyone indifferent. This soup can be made with either chicken or beef broth. The classic recipe is beef borscht, but poultry also has its fans. This cooking option is especially popular in homes where there are small children. So, if you decide to cook borsch with chicken, fresh cabbage and beets, our recipe will help you make it especially tasty and fragrant.

Most of all I like to cook this first poultry dish, I cut the soup set from the back, freeze it, then cook it. You can cook from other parts of the chicken, today I have from the drumsticks.

TIME: 1 hour 45 minutes

Average

Servings: 6

Ingredients

chicken drumstick - 6 pcs.;
potatoes - 7 pcs.;
beets - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
cabbage - 180 g;
tomato juice - 100-150 ml;
vegetable oil - for frying;
greens (dill and parsley) - to taste;
salt - 1 tsp;
ground black pepper - to taste.

Cooking

First you need to prepare the meat. My shins, remove all unnecessary "details". We shift the meat into a saucepan in which we will cook borscht and fill it with water. We put on a big fire, pour 2.5 liters of water, when the water boils, reduce it, remove the foam, cook for 50 minutes. Do not think that this is a lot, the bones should give their taste, the broth should become saturated, cook over low heat.

Peel potatoes, wash and cut into small pieces. If desired, separate the meat from the bones. Salt the broth, add potatoes to it. We put the pan on the fire, reduce it after boiling, cook for 15 minutes.

Peel and wash beets, carrots and onions. Grate the beets on a coarse grater. Grate carrots on a fine or medium grater. Finely chop the onion.

In a preheated pan with a small amount of vegetable oil, spread the onions, carrots and beets. Slightly fry the vegetables, stirring constantly over high heat.

Add tomato juice, a pinch of sugar to the vegetables, mix and fry for a couple more minutes. Diluted tomato paste can be used instead of tomato juice. I add two spoons and some broth.

Add the finished frying to the broth and pepper.

Finely chop the cabbage and send it to the borscht, cook everything together until the cabbage is ready, about 20 minutes, young cabbage cooks faster, old cabbage takes longer.

Two minutes before readiness, add chopped greens. Do not forget to taste the dish for salt, if necessary, add a pinch.

Red borscht is ready. Now let it brew a little, and serve with sour cream.

The undoubted advantage of choosing poultry meat is the ability to use different parts of it. You can make a delicious chicken borscht with cabbage using chicken legs or breasts freed from fillets. The most important thing to consider is that the most delicious broth is obtained from meat on the bone. If you have homemade chicken, you can boil it whole and cut it up when serving. Such borscht will turn out especially rich and tasty.

Important! Borsch is not a dish that is prepared in half an hour. He languishes rather than boils. That is why this soup does not tolerate haste. If you want to get a delicious borscht with beets, cabbage and chicken, start cooking long before dinner.

Among the various variations of the preparation of this Slavic soup, borscht with beans stands out. Even real gourmets will like it. Such a soup can be made without chicken broth, because the beans will perfectly replace meat in terms of nutritional value. The recipe for such a dish does not differ from the classic one, the only difference is the addition of one ingredient - beans, which should be boiled in advance.

If your borscht is ready, don't forget its main advantage: this soup tastes better on the second day, which means you have prepared dinner for at least two days!

Every housewife knows how to cook delicious chicken borscht. But this dish can have many options, completely different and no less interesting. Let's try to cook something new and appetizing.

Classic chicken borscht

For borscht, you will need a three-liter saucepan, the products indicated in the recipe, and a little inspiration.

Components:

chicken - 200-300 g;
potatoes (peeled) - 250 g;
beets - 200 g;
carrot - 150 g;
onion - 150 g;
dill - 50 g;
cabbage - 500 g;
lemon juice - 1 dess. l.;
tomato paste - 70 g;
salt and sugar - 1 tbsp. l.;
garlic clove - 1 pc.;
spices - 1 dess. l.;
laurel sheet - 1 pc.;
vegetable oil - 4 tbsp. l.;
water - 2.5 liters.

Process description:

Boil the broth first, pouring the bird 2 liters of cold water. Add 1 bay leaf for flavor. When the water comes to a boil, reduce the heat to preserve the pleasant flavor of the meat.
Frying is made from onions, carrots and beets, laying the grated vegetables in the specified order in hot vegetable oil. For taste season 1 tbsp. l. sugar, a pinch of salt, spices suitable for borscht. At the end, add tomato paste, a quarter cup of water and 1 dess. l. lemon juice.
When the chicken is ready (after about 15 minutes), chopped potatoes are added to the broth. After 10 minutes, put chopped cabbage and fry.
Borscht is brought to taste - if desired, paprika, dried dill, ground black pepper, seasoning for borscht, salt are added. Turning off the heat, throw a clove of garlic, crushed with salt, into the pan.

They serve fragrant borscht with sour cream and herbs.

Cooking in a multicooker

For borscht with chicken in a slow cooker, you will need the same ingredients as for the classic recipe, only the cooking technology will change.

Products:

chicken - 200-300 g;
potatoes (peeled) - 250 g;
beets - 200 g;
carrot - 150 g;
bell pepper - 50 g;
onion - 150 g;
dill - 50 g;
cabbage - 500 g;
vegetable oil - 3 tbsp. l.;
tomato paste - 70 g;
laurel sheet - 1 pc.;
salt and sugar - 1 tbsp. l.;
garlic - 1 tooth;
lemon juice - 1 dess. l.;
boiling water - 2.5 liters.

Cooking description:

Pour 3 tablespoons of vegetable oil into the multicooker bowl. They put chicken, chopped onions, bell peppers, grated carrots and beets are poured on top. Set the "Extinguishing" mode for 1 hour 20 minutes.
After 20 minutes, open the lid of the multicooker, mix the contents. Add chopped cabbage, chopped potatoes, tomato paste, bay leaf, 1 tbsp. l. salt, hot water.
An hour later, the dish is ready. After the signal about the end of the process, you can send crushed garlic, chopped herbs to the borscht and adjust the taste for acid, salt and sweetness.

You can use any part of the bird for the broth: drumsticks, wings or fillets.

Breast diet recipe

This chicken borscht recipe does not contain potatoes, so it can be called dietary.

Products:

onion - 1 pc.;
fillet - 200-300 g;
carrots - 1 pc.;
beets - 1 pc.;
cabbage - 750 g;
herbs and spices - to taste;
salt and sugar - 1 tbsp. l.;
tomato puree - 300 g;
oil - 4 tbsp. l.;
wine vinegar 6% - 1 tbsp. l.;
water - 2.5 liters.

Cooking description:

Broth is cooked from chicken fillet and 2 liters of water. After boiling, the heat is reduced, the foam is removed. The cooking process should take place with low heat.
In a frying pan, onions, carrots, beets are fried in vegetable oil with tomato puree, a pinch of sugar and salt. Spices are added to taste. Make sure that the frying does not burn, if necessary, add a little water to the vegetables.
When the chicken fillet is cooked until cooked, put cabbage in the broth, then fry it. Salt, wine vinegar, spices are added to the borsch to taste. Cook for another 5 minutes and turn off the heat.

Ready fragrant borscht is served with herbs and garlic buns.

With sauerkraut

Such borscht is cooked without beets, and it is called cabbage soup. This is a traditional Russian dish.

Products:

chicken - 800 g;
onion - 150 g;
greens - 50 g;
garlic - 1 tooth;
salt - to taste;
sauerkraut - 800 g;
tomato paste - 2 tbsp. l.;
flour - 2 tbsp. l.;
puff pastry - 1 pack;
sesame - 1 dess. l.;
egg - 1 pc.;
oil - 3 tbsp. l.;
water - 2.5 liters.

Cooking description:

In a tall skillet, sauté the chopped onion in oil. Sauerkraut, tomato paste are added to it, poured with water, left to stew for about an hour.
A fragrant rich broth is cooked from chicken, taking 2 liters of water.
When the bird is ready, take it out of the broth and put the stewed cabbage.
They make dressing from flour with water, introduce it into boiling cabbage soup along with chopped chicken meat.
Taste the broth, salt to taste.
Ready cabbage soup is poured into pots, chopped greens with garlic are added.
Cover each pot with puff pastry, smeared underneath with a beaten egg.
Sprinkle with sesame seeds, put the cabbage soup in the oven, heated to 200 ° C.

When the dough is reddened, they take out hot cabbage soup and serve it to the table right in the pots.

Green borscht with chicken broth

To cook chicken borscht according to this recipe, you will need a large bunch of fresh sorrel and boiled eggs.

Products:

chicken - 800 g;
potatoes (peeled) - 350 g;
carrot - 150 g;
onion - 150 g;
boiled eggs - 4 pcs.;
dill - 50 g;
sorrel - 300 g;
oil - 3 tbsp. l.;
salt - 30 g;
water - 2.5 l;
sour cream or mayonnaise - for dressing.

Cooking description:

The chicken is boiled until tender in 2 liters of water. Fill the broth at the end of 1 tbsp. l. salt.
While the broth is being cooked, fry onions and carrots with vegetable oil.
Potatoes are cut and sent to the broth, after pulling out the chicken.
After 10 minutes, put chopped dill, sorrel, eggs and frying.
When the borscht boils, it is removed from the fire.

Fragrant green borscht is served with sour cream or mayonnaise and pieces of boiled chicken.

Trying all the recipes described is easy. They contain an affordable set of products and are easy to execute. The result of culinary experiments will delight not only you, but also your loved ones.