How to make chicken borscht. Borscht with chicken - step-by-step recipes for a traditional first course

Red borscht with chicken is a type of traditional Ukrainian dish, which is the main first course of national cuisine. It is generally accepted that borscht is a vegetable dish, which is prepared in a broth of meat, poultry, mushrooms, etc. Borscht is a complex dish; different dishes can contain up to 20-25 ingredients.

By and large, any specific borscht is unique. There is no clear recipe, composition, or preparation technology. Often, borscht differs from area to area, from village to village. And, surprisingly, the two neighbors’ borschts are completely different. Moreover, each is as confident in her borscht as she is in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago in Ukrainian villages, due to “special” reasons, it was a rather rare dish with meat. I still remember what a shortage of meat there was. Much more often, my grandmother cooked borscht from corned beef - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, ubiquitous beasts, ran around the yard and garden, and provided a source of meat as needed.

Shred the chicken and remove the skin

Remove all visible fat from chicken pieces and remove all skin. Usually the skin remains only on the wings. Remove remains of internal organs. Place the chicken pieces in a saucepan and add water to cover the chicken pieces. Factory-raised chicken is fed mixed feed with various “healthy” additives. For chicken broth, it is worth “cooking” pieces of chicken meat. Bring the water to a boil, and as soon as a lot of foam begins to form and the water becomes cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but it is a necessary measure.

Lightly cook the chicken

Place the cooked chicken pieces in a saucepan and add 2 liters of cold water. This volume of liquid (a little water will boil away) will be enough for a family of 4 people. Bring the broth to a boil, add a pinch of salt. Cook the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating while the broth is visible boiling. Cook the chicken for 45-60 minutes. The broth will turn out rich and transparent, even from store-bought chicken.

Boil clear chicken broth

Remove the pieces of boiled chicken from the broth, transfer to a plate and cover with an inverted bowl so that the meat does not dry out. Next, the borscht will be cooked in chicken broth.

Set the boiled pieces of meat aside

Add well-washed and unpeeled parsley root, 2-3 bay leaves and a pinch of salt to the broth. If desired, you can add a piece of celery root and a whole sweet bell pepper, which after boiling can be pulled out and eaten separately. Add also the soaked beans the day before. It is better to take white beans; they do not stain in the borscht and are clearly visible. Bring the broth to a boil and simmer over low heat until the beans are half cooked. Throw away the parsley root and bay leaf - they have already played their role by flavoring the broth for the borscht with chicken.

Add beans and parsley root

When we cook borscht with meat at home, we usually add raw and unprepared vegetables, this is how it happened historically. For this recipe we will prepare vegetables by frying them a little first. Peel all vegetables: beets, carrots, onions, garlic.

Vegetables for chicken borscht

Vegetables must be fried, or, as they say, sautéed. By the way, in my opinion, calling frying vegetables sautéing is not entirely correct. The purpose of sautéing is to obtain a more homogeneous mass, while whole pieces remain during frying. The sautéing process boils down to short-term frying of vegetables in some kind of fat. This causes the fat to color the vegetables and cause the vegetables to become soft. During frying, a barely noticeable golden brown crust is formed, and the vegetables remain intact.

Peel and wash the onions and carrots. Cut the onion into large strips, and the carrots into cubes - quite large. Heat 1 tbsp in a saucepan. l. vegetable oil. Many will say that it should be fried in lard. It’s a matter of taste, this is probably how it should be for borscht with pork. It is enough to fry the vegetables for borscht in vegetable oil. At the same time, place the chopped onion and carrots in the heated fat and fry for 4-5 minutes, stirring frequently. As a result, the onions will begin to brown, and the carrot cubes will soften and begin to fry.

Fry onions and carrots until soft and lightly browned

Add fried onions and carrots to the broth. The broth should simmer gently. Peel one clove of garlic, flatten it and add to the broth. Often frying for borscht is prepared with lard, lard or any pork fat. Moreover, all the vegetables are fried at the same time, adding pureed tomato pulp or tomato paste, hot pepper. On sale I even saw packets of ready-made seasoning with a complex composition with scary ingredients - from the “just dilute with boiling water” category.

Separately, you need to fry the red beets. Peel the good and darkest beets and cut into strips. How large to cut beets is a matter of taste. After frying, the size of the cut is practically not important - the borscht will be colored as it should be. Fry chopped beets in 1 tbsp. l. vegetable oil until the beets are soft and beginning to brown slightly. It is important. Add 2-3 tbsp to the beets. l. broth from the pan. If the beets are not the darkest, to improve the color of the borscht, a little vinegar, kvass or a pinch of citric acid is often added. Frankly, I haven’t seen this for a very, very long time. Now the beets are almost black and perfectly color the borscht without any extraneous additives.

Fry red beets and simmer with broth

Simmer the beets with the liquid under the lid for 3-4 minutes over low heat. Add the prepared beets to the pan with the borscht and bring the liquid to a low boil.

Add beets to borscht

Peel the potatoes and roughly chop them into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly into the borscht. After adding the vegetables, cook the borscht until the vegetables are almost completely cooked.

Add coarsely chopped potatoes

In a saucepan, mix tomato paste and 2-3 tbsp. l. broth. Simmer the tomato paste for 2-3 minutes and add it to the pan with borscht. If the potatoes are still noticeably raw, it is better to add tomato paste a little later - potatoes do not cook well with tomatoes. At the same time as the tomato, add 0.5 finely chopped hot pepper, having previously cleared it of seeds and white internal membranes. The amount of hot pepper is strictly to taste. If you're afraid, it's better to just add a pinch of chili or coarsely ground dry red pepper.

Simmer tomato paste with broth

After the tomato is added, the chicken borscht can be finally salted and peppered to taste. Often, at the final stage, fried flour diluted with broth is added to borscht. This is done to increase the thickness of the borscht. But given the large number of vegetables, this is hardly necessary.

Add tomato to borscht

Finely chop half a small head of white cabbage. Do not chop the inner, coarser parts of the head of cabbage. It is ideal if only the shredded top leaves are included. Add shredded cabbage to the borscht, bring to a boil and cook over low heat, covered.

Add shredded cabbage to borscht

Separately, about the time it takes to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils down. Or they advise to cook for at least 20-30 minutes. My father loved the half-raw cabbage in the borscht, which clearly stood out. We rarely cook cabbage in borscht for more than 8-10 minutes.

After the cabbage is added, cook the borscht for 7-8 minutes. If there is a need to add salt, do not deny yourself. But remember - oversalting is bad. A few minutes before it is ready, quite often, borscht is seasoned with a crushed piece of old yellow lard, which has turned yellow in a wooden box and not in the cold, mixed with salt and garlic cloves. This is more suitable for borscht with meat. But who knows, maybe you will like it.

But the borscht with chicken is not ready yet. It must brew - this is important. When borscht is cooked in an oven in villages, at the final stage the pot or pan with borscht was simply moved to a less heated zone of the oven and left for a while. At least for half an hour, or longer. Return the pieces of boiled chicken to the borscht and reduce the heat to low. Alternatively, a pot of borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.

Next comes the most important stage - lunch or dinner. I don’t know why, any borscht, including chicken borscht, is served and served with extraordinary imagination and love. Place a piece of borscht chicken on each plate. Distribute the first dish evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give something extra later.

Pour borscht into plates, add sour cream and herbs

Add sour cream to the plates - a spoon or three, to taste. Finely chop the dill, adding a clove of garlic and red hot pepper. Add mixed greens to bowls.

It is customary to serve pepper with borscht if this is acceptable for various reasons. Fresh or smoked lard, cut into thin slices, is welcome. Be sure to offer fresh green onions, a sweet onion cut into several pieces, and peeled garlic. Separately, it is worth adding a little coarse salt on a plate. Borscht with chicken is impossible without bread, better or Ukrainian. If you can bake it, this is aerobatics!

Homemade red borscht with chicken

If you wish and according to your understanding, you can always diversify the borscht by adding certain ingredients, changing their quantity and the sequence of addition. Chicken borscht will never be similar to another, and even to the one you have already prepared before. Each time it is a new discovery.

Homemade red borscht with chicken is not just a first course, it’s a delicacy

About the recipe

Exit: 4 Servings
Preparation: 30 min
Preparation: 2 hours
Prepared for: 2 hours 30 min

Soups

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Borscht with chicken

5 (99.78%) 92

Borscht is the most famous dish of Slavic cuisine. Rich, with aromatic meat, it will not leave anyone indifferent. This soup can be made from either chicken or beef broth. In the first case, you will receive a light dietary dish, in the second, a hearty lunch. The classic recipe is beef borscht, but poultry meat also has its fans. This cooking option is especially popular in homes where there are small children and people on various diets. So, if you decide to cook borscht with chicken, a step-by-step recipe with photos will help you make it especially tasty and aromatic.

Taste Info Borscht and cabbage soup

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.

Teaser network

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!

The classic recipe for borscht with chicken is probably known to every housewife. It is impossible to imagine home cooking without rich, aromatic “red chicken soup”, with an unforgettable taste from childhood. The technology for preparing classic borscht is both simple and complex, and each housewife has her own secret ingredient, thanks to which all household members simply adore this hot first course. A delicious first course can include various vegetables (sweet peppers, beans and others), which will only make it tastier and healthier. The type of meat is also chosen based on the family’s preferences, and borscht made with chicken breast turns out to be dietary and nutritious. Take a pen, a notepad and get ready to write down the classic recipe for borscht with chicken, thick and rich!

Compound:

0.4 kilograms of chicken fillet;
6 potatoes;
2 medium carrots;
beets are not very large;
onion;
100 grams of vegetable oil;
2 ripe tomatoes;
half a head of medium-sized cabbage;
a bunch of dill and parsley;
salt and favorite spices to taste;
3 garlic cloves;
25 grams of sugar;
18 grams of vinegar 9%;
Bay leaf.

How to cook delicious borscht with chicken and fresh cabbage:

Preparing chicken broth for borscht
The meat is placed in a pan of water (about 5 liters) and put on fire. The foam must be removed until it appears on the surface. Fresh white cabbage, chopped into strips, is added to the pan with meat broth after half an hour has passed since boiling. Cabbage and chicken are cooked for half an hour over low heat. While cooking the chicken, you can have time to prepare a vegetable dressing for borscht from fresh cabbage with chicken.

Let's prepare the vegetables
At this time, the peeled potatoes are cut into cubes and filled with cold water so that they do not turn black. The onion is cut into cubes and fried in vegetable oil. The carrots, grated on a coarse grater, are mixed with the onions when they begin to turn golden.
Then add beets cut into thin strips, 5 tablespoons of chicken borscht broth, sugar and vinegar into the pan. Vegetable dressing for borscht with beets is covered with a lid and simmered for 7-8 minutes (until the beets are softened). Tomatoes are immersed in boiling water for a minute and peeled. Then cut into small cubes and added to stewed vegetables (tomatoes can be replaced with tomato paste). All vegetables are stewed under the lid for about 7 minutes.

Cooking delicious borscht
Boiled chicken fillet is removed from the pan with borscht, and chopped potatoes are added to the cabbage. Add salt to taste.
The cooled chicken fillet is cut into cubes and placed in a pan with cabbage and potatoes.
Pour the prepared vegetable dressing for borscht with beets into the broth. Cover with finely chopped herbs, add bay leaves and spices. Cook for another 10 minutes.

To enhance the taste, you can add a chicken broth cube and ground black pepper.

The garlic is finely chopped and dropped into the borscht just before turning off the heat. The finished dish is infused for at least a quarter of an hour and served.

This is a classic recipe for borscht with chicken, which is prepared with vinegar. But, if vinegar is not welcome in your family, you can safely exclude it from the composition of the products. The dish will be just as tasty and aromatic.
When ready-made red borscht with chicken, prepared according to the classic recipe, be sure to put sour cream, chopped herbs and garlic dumplings on the table. Which, however, can be replaced with regular bread or buns.
Bon appetit!

Watch the video: recipe for borscht with chicken and beets

Borscht with chicken is a hearty but light first course for the whole family. Chicken meat, unlike pork, is easier to digest and cooks faster. This borscht can be prepared in 40 minutes. Provided that all processes run in parallel. Stewing beets with carrots and onions, preparing chicken broth and boiling potatoes in it will not take much time. The result is a bright dish for those who love to eat at home.

Ingredients:

water – 4 l;
chicken – 300 g;
beets – 2 pcs.;
carrots – 1 pc.;
potatoes – 4 pcs.;
ketchup – 1 tbsp. l4
salt, spices - to taste;
vegetable oil – 30 ml;
dill – 20 g.

Preparation

Any chicken meat is suitable: breast, thigh, drumstick. You can immediately cut it off the bone, or you can prepare a broth with whole pieces, and then remove it and disassemble it into fibers.

It is convenient to cut the breast into 2-3 centimeters.

Place the meat in a pan with cold water and cook after it boils for 20 minutes. As a result, we get meat broth and boiled chicken.

We clean and wash the vegetables.

Add potatoes to the broth and turn on medium heat. Cover with a lid. Cook for 20 minutes.

At this time, grate carrots, beets, and cut onions.

Place the prepared vegetables in a frying pan with vegetable oil and place on the stove. Turn on the heat and fry for 15 minutes, stirring. Then add tomato paste, mix, salt and season with spices.

Transfer the prepared dressing into a pan with chicken and potatoes. Cook for 10 minutes, adding salt and seasoning. In the process you need to try what happened. After all, the dressing was also salted. Therefore, it is important to guess with seasonings and not overdo it.

Cover the finished borscht with chicken and sprinkle with fresh or frozen chopped herbs.

Let it sit for 10 minutes.

Then pour into portioned plates. You can sprinkle with chopped garlic or offer garlic dumplings, crackers, croutons.

It has long been the custom that red borscht is eaten with garlic and lard. Chicken borscht can simply be eaten with bread and sour cream. It will be less caloric, but no less tasty.

Borscht recipes

Tasty, aromatic, light on the stomach and very low-calorie borscht with chicken - prepare it according to our signature recipe with step-by-step photos and videos.

1 h 10 min

225 kcal

5/5 (2)

I love borscht very much, but sometimes this dish seems too difficult for me to digest and is unsuitable for frequent consumption - 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 has come up with her own step-by-step recipe for chicken borscht with fresh cabbage, which boasts reduced calories and an incredibly delicious taste. Having rewritten this recipe and prepared my own borscht using it, I was pleasantly surprised: the dish actually turned out to be quite dietary, but at the same time remained tasty, aromatic and rich.

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

Kitchen tools

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

a saucepan 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;
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 oven mitts.

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

You will need

The basis:

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

Additionally:

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

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

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

Cooking sequence

Preparation

First stage of preparation

Place the chicken in a saucepan and fill with water.
Let it cook over medium heat, adding bay leaf and salt.
As soon as the broth boils, do not forget to remove the foam from it with a slotted spoon and continue cooking.
Pour sunflower oil into a frying pan and add the prepared onions.
Place the dishes on medium heat and fry the mixture until golden brown.
After this, add the chopped carrots and mix the vegetables with a spatula.

Important! Some modern cooks advise frying only the onions and beets to save time, and immediately place the carrots in the broth. I don’t like this innovation, since the carrots become too hard and noticeable in the borscht if they are not softened in a frying pan first.
Simmer the mixture for about ten minutes, reducing the heat to low.
Then add the prepared beets and pour in the tomato paste.
Stir and let the mixture simmer for about five minutes.
Add black and red pepper, some chopped herbs.
Turn off the stove and let the fry stand for a few minutes.

Second stage of preparation

Made! Now you know the exact answer to the question of how to cook delicious borscht with chicken and not waste all your free time.

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

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

Did you know? Borscht with chicken in a slow cooker turns out absolutely excellent! To do this, prepare the frying using the “Stewing” or “Roasting” program, and then fill the mixture 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 passed, add the remaining ingredients, salt and pepper your dish and let it cook a little more in the same program - no more than ten to fifteen minutes.

Video recipe for borscht with chicken

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