Chicken borsch step by step recipe with photos

Recipe

Cover the chicken with cold water and place over high heat.

While the chicken is cooking, you need to fry it. To do this, peel and cut the beets, carrots and onions. Fry it all in hot vegetable oil until the vegetables are soft.

Peel the potatoes and cut into small cubes. Finely chop the cabbage.

20 minutes after boiling, transfer the roast into the pan and leave to simmer.

Separate the cooked meat from the bones and chop it finely. Throw into the pan. Turn off the heat and let the borscht simmer for 20 minutes.

Add crushed garlic and chopped herbs to the pan.

Ingredients

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

How to cook borscht with chicken and fresh cabbage

First you need to prepare the meat. Wash the shins, remove all unnecessary “details”. Transfer the meat to a pan in which we will cook the borscht and add water. Place on high heat, and when the water boils, turn it down and cook for 20 minutes.

Peel the potatoes, wash and cut into small pieces. When the meat is cooked, remove it from the water and wash it. Drain the water from the pan and wash it. Then fill in clean water and put back the meat and potatoes. Pour in enough water to make enough for the borscht, add salt. Place the pan on the fire and reduce it after boiling.

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

Place onions, carrots and beets in a heated frying pan with a small amount of vegetable oil. Fry the vegetables a little, stirring constantly over high heat.

Add tomato juice to the vegetables, mix and fry for a couple more minutes. Instead of tomato juice, you can use diluted tomato paste. I add two spoons and a little broth.

Add the finished frying to the broth and pepper.

Finely chop the cabbage and add it to the borscht. Two minutes before readiness, add chopped herbs. Don’t forget to taste the dish for salt and add a pinch if necessary.

Red borscht is ready. Now let’s let it brew for a bit and serve with sour cream.

An undoubted advantage of choosing poultry meat is the ability to use different parts of it. You can make delicious chicken and cabbage borscht using chicken legs or breasts that have been de-filleted. The most important thing to consider is that the most delicious broth comes from meat on the bone. If you have homemade chicken, you can boil it whole and cut it up when serving. This borscht will turn out to be especially rich and tasty.

Important! Borscht is not a dish that can be prepared in half an hour. It simmers rather than cooks. That is why this soup cannot be rushed. If you want to get delicious borscht with beets and chicken, start cooking long before lunch.

Among the various variations of preparing this Slavic soup, borscht with beans stands out. Even true gourmets will enjoy it. This soup can be made without chicken broth, because beans are an excellent nutritional substitute for meat. The recipe for this dish is no different 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’ve prepared lunch for at least two days!

Classic borscht with chicken, beets and cabbage

Chicken borscht according to the classic recipe turns out to be very rich and tasty. Since chicken cooks much faster than any other meat, you won't have to spend half a day at the stove. An hour and a half and a hearty first meal will already be on the table.

You can use any part of the chicken carcass. If you want a low-calorie dish, take the breast, but the tastiest thing comes from the legs or thighs.

Required ingredients:

Half a head of cabbage;
300 g potatoes;
2 chicken thighs;
1 carrot;
1 onion;
2 beets;
400 g of tomatoes in their own juice;
Salt and pepper to taste;
Sour cream and herbs for serving.

Preparation:

Place the meat in a saucepan, add water, bring to a boil, skim off the foam and cook for 40 minutes. Meanwhile, grate the carrots on a coarse grater.
Cut the onion into small cubes. Boil the beets, cool, peel and also grate or cut into strips. Pour a little vegetable oil into the frying pan, add the onion and cook until transparent. Next, add the carrots and simmer until soft.
Add beets, tomatoes in their own juice and simmer for a few more minutes. At this time, cut the potatoes into cubes and finely chop the cabbage. We take out the meat and send the vegetables to the broth to cook. We wait until the chicken has cooled a little, separate the meat from the bone and put it back into the pan.
When the vegetables are cooked, add the roast, salt, pepper and bay leaf. Boil for 7–0 minutes, turn off the heat and close the lid. Leave in this state for at least half an hour. Serve with sour cream and sprinkle with fresh parsley or dill.
Read also: Uzbek-style lamb shurpa - a classic step-by-step recipe for cooking at home

Borscht with chicken

Traditional borscht is perhaps the best thing that can be offered for lunch.
An excellent first course with a standard set of products never gets boring, 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 the standard recipe can be adjusted to suit your preferences. p, blockquote 1,0,1,0,0 –>

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 a step-by-step recipe with photos.

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Ingredients for a 3-liter saucepan:

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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

How to cook borscht with chicken

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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.