How to cook delicious chicken borscht. How to cook delicious chicken borscht

Wash the chicken breast, put in a saucepan with water. When the water starts to boil, remove the foam. Cook for an hour.

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

Wash, peel, and dice the potatoes.

Wash the pepper, peel and cut into cubes.

Peel and chop the onion.

Wash the 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 frying pan in vegetable oil for 10 minutes, simmer the dressing - 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, put the roast in the broth. Meanwhile, 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 chop the greens.

Season the soup with salt, add ground pepper and black peppercorns, add herbs. After the borscht boils, cook for another five minutes.

Serving borscht is best served with sour cream and black bread.

Bon appetit, our chicken borsch is ready!

PS: I will finally share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend chopping it into a bowl of soup or just taking a bite.

Content:

Borscht is an ancient first dish of supposedly Slavic origin. There are many recipes for making this soup. So, the recipe for chicken borscht, which is proposed in this article, enjoys a certain popularity. We will also talk in detail about how this dish appeared and how most chefs and culinary specialists prepare it.

What is borscht and how did it appear?

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

I would like to delve a little 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 14-15th centuries. This dish was to everyone's liking, regardless of status in society and class. So, Empress Catherine II loved red soup, Gogol often ate it, and Alexander II respected such a 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 Old Slavonic word forms "red", "brown". Because of this, beet got one of its names. At one time it was called "Buriak". This gave the first part of the name of borscht. The second part is "u". This is cabbage soup. This is what was called earlier (and to this day too) cabbage soup in meat broth.

Borscht cooking technology

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

Any borscht is prepared on the basis of a rich broth. Almost any meat can be used as its basis: lamb, beef, pork. You can cook borscht from brisket or bacon, or you can make such a soup from chicken, goose or duck. When the broth is ready, you can go further. In this case, the meat can be removed, then cut and then returned to the soup. And sometimes not ordinary water is used for cooking broth, but kvass-sirovets.

To prepare borscht, you must first prepare vegetables, namely beets. The fact is that if it is not thermally processed in advance, then it will not cook, but will remain tough.

Steaming, frying, baking in the oven and even steaming can be selected as processing methods. And in order for the beets to retain their rich color, especially cunning and clever cooks use some kind of acid (vinegar or lemon juice). This vegetable is always prepared separately from others. Cabbage does not need to be processed, it just needs to be chopped. But onions with carrots, it is advisable to sauté a little in vegetable oil, then they will acquire a beautiful golden hue.

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

When the vegetables are almost ready, you can add the chopped meat, on the basis of which the broth was cooked. And then you can start and herbs with spices. Almost at the very end, the soup needs to be salted.

Chicken borsch: how to cook it?

So, how to cook delicious, rich and flavorful chicken borscht? To do this, you need some ingredients and a proven recipe. Required list:

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

Now you can start the cooking process. First of all, you need to cut the chicken fillet into cubes and run it into a pot of water (it may already be on fire). In the meantime, prepare your vegetables. The potatoes must be peeled and cut into cubes or strips. Grate carrots and beets on a coarse grater. Finely chop the cabbage, like the onion (do not forget to peel it).

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

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

Secrets of making delicious borscht

How to make the perfect borscht? It can be cooked only if you follow some rules.

It will be easier to cook rich borsch with chicken in a fatty broth, so it is better to use not the breast, but another part, for example, wings or ham, they will give a stronger and fatty broth.
To keep the beets their color, you can sprinkle them with lemon juice before cooking. Or you can add a little vinegar during the frying process (1 teaspoon will be enough).
Before adding to the saucepan, the potatoes can be lightly fried or baked in the oven, then they will not boil down 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 sautéing 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 spice to the finished borscht. It is not necessary to limit yourself to only peppers and herbs. Basil, oregano and other herbs will fit into any recipe.
If in the end the borsch is not as bright as we would like, then you can add beet infusion to it. To cook it, grate the beets on a grater, pour boiling water (or hot broth from a saucepan with borscht), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this composition 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 of the nutrients 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 for a longer time and add them at the very end of the cooking process.

It only remains to add that cooking borscht is an art, but it can be available to every self-respecting housewife. It is enough just to find out the recipe for this dish and the tricks of its preparation.

Choose the best proven chicken borscht recipes on the site. Try options with mushrooms, beans, smoked meats, herbs, bell peppers, donuts and, of course, bacon. Create your own unique way to diversify your diet.

When choosing products for chicken borscht, there is one constant rule: the products must be fresh. Usually the ingredients for borscht are always at hand. Therefore, the preparation of this recipe takes a minimum of time and effort.

The five most commonly used ingredients in chicken borscht recipes are:

Interesting recipe:
1. Cover a suitable portion of chicken with water and heat over high.
2. After boiling the brew, remove the foam. Cook over medium heat for 35-40 minutes.
3. While the chicken meat is being cooked, prepare the frying: washed and peeled, grate the beets and carrots on a coarse grater, finely chop the onion.
4. Fry the chopped vegetables in a pan. When soft, add tomato paste and some water. Darken for a couple of minutes.
5. Peel and cut the potatoes into medium cubes. Chop cabbage beautifully.
6. Remove the chicken meat from the boiling broth. Transfer potatoes and cabbage there.
7. Cook until half cooked for about 20 minutes. Introduce frying. Season with salt, pepper, add spices to taste.
8. Separate the chicken from the bones. Cut into pieces.
9. Put the meat into the pot. Extinguish the fire after 2-3 minutes.
10. Pour finely chopped greens into the borscht, squeeze out the garlic.
11. Allow 20 minutes to “sweat”.

Five of the most nutritious chicken borscht recipes:

Helpful hints:
... You can cook borsch with both sauerkraut and fresh cabbage.
... It is recommended to sprinkle the beets with lemon juice before frying. This will preserve its color better.

step by step recipe with photo

First dishes based on aromatic chicken broth will be recognized "from the first spoon." Its unsurpassed taste sets a high culinary tone even for borsch, especially if poultry is purchased.

The food will turn out excellent if you add a little butter and bell pepper in the process of frying vegetables. A pinch of sugar can be added depending on the taste of the tomato.

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 head of cabbage
tomato paste - 4 tbsp l.
sunflower oil - 50-70 ml
chopped black pepper
bay leaf - 1-2 pcs.
greens
garlic - 3-4 cloves

Preparation

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

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

2. While the broth comes to readiness, prepare the frying. Cut the peeled onion into small cubes. Peel the carrots, grate 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 a saucepan. Stir and simmer, covered, for 10 minutes.

4. Peel the garlic, cut into circles. Add to skillet with sauteed vegetables, stir and turn off heat.

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

Peel the beets, grind on a coarse grater, add to the broth, bring to a boil. Simmer over high heat for 15–20 minutes so that the beets lose their rich color.

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

Borscht - one of the varieties of filling multicomponent soup. It is prepared on the basis of beets, which give the dish its characteristic red color. Borsch is a traditional dish of the Eastern Slavs, and also the main dish of Ukrainian cuisine. Of course, different nationalities cook something similar to borscht: Poles, Lithuanians, Romanians and Moldovans. In principle, borscht, according to its technology, is rather difficult to prepare, and in each region it is prepared 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 are usually pre-processed: stewing, frying, boiling or baking. In order to prevent the borscht from losing 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 Old Lithuanian), porcini mushrooms are used in cooking. And all housewives cook their home borscht in absolutely different ways. Someone likes to add cabbage at the very beginning to the finished broth, someone, so that the cabbage crunches, add it at the very end of cooking borscht. Here we are all different and everyone has their own taste of borscht, delicious and unique. Today we will cook homemade borsch 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
Greens
Table vinegar or lemon juice - 1 / 2-1 tbsp.
Sour cream - for serving

How to make 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 one. You do as you used to. Drain the boiling broth, pour cold water over the chicken again and boil the broth. Add bay leaves, a little salt and cook the chicken broth until the meat is tender. Be sure not to forget to remove the foam that stands out so that the broth is transparent to the maximum. For greater transparency, the ready-made broth can be filtered through several layers of gauze, and only then cook the borscht.

When the broth is cooked and the chicken is completely ready, we take out the chicken pieces and start cooking the borscht. The first thing I do is add chopped cabbage. My pets love it when the cabbage in the borscht is soft. If you like cabbage with crunchy, add 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 turn off the borscht immediately. This is what my grandfather always did when he cooked homemade borscht. He loved that the cabbage crunched slightly.

Then we send potatoes, chopped into small cubes or as you are used to, into the broth. Again, if your potatoes are too boiled, they should be added 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 right after the cabbage.

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

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

We bring the frying to readiness and turn off the pan.

Put frying in chicken broth.

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

Sugar is an indispensable component of delicious homemade borscht. That is why I always add 1-2 tablespoons to the borscht saucepan. sugar, focusing on your taste. Today I just added one spoon. That was enough.

Let the soup boil.

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

Cook the borscht for another 20-30 minutes.

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

And put it in an almost finished borscht, stir and make the fire to a minimum, closing the pan with a lid on top, letting the borscht sweat for 10-20 minutes. some housewives do not languish borscht, but in my opinion it turns out to be even more intense and very tasty, rich. In total, we cook borscht for about 1.5-2 hours. Chilled chicken is cooked (broth) - about 20-30 minutes. Bookmarking 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 small to large and will warm you in cold winter lunch minutes!

Svetlana and my home kulinarochka2013.ru wish you all Bon appetit!