How to cook delicious borscht with chicken. Dietary red borscht with chicken: step-by-step recipe from breast with beets without frying

Borscht recipes

borscht with chicken

1 hour 15 minutes

45 kcal

5 /5 (1 )

Borscht is ours love potion. If a woman knows how to cook it, she will conquer any man. Borscht can be absolutely dietary, prepared even without vegetable oil. My grandmother prepared this dish during Lent. She fried it with honey and it turned out very tasty. But you can cook it very fatty, rich borscht. This one needs to be cooked in broth and served with sour cream.

Chicken borscht with fresh cabbage

Kitchen appliances: saucepan, cutting board, grater, frying pan, knife, spoons and slotted spoon.

Ingredients

• It is advisable to take the chicken chilled. The fattier the carcass, the tastier the broth in the borscht will be.
• Choose vegetables that are juicy and without signs of rot. Carrots and potatoes can be limp, which is easy to tell when you pick them up. Good vegetables– elastic to the touch.

Chicken borscht: step-by-step recipe

1. Wash the chicken leg and place it in a saucepan.
   
   
2. Next add a bunch of parsley and 1 peeled and chopped carrot.
3. Wash and chop the leeks.
   
   
   Place it in the pan as well.
4. Pour the ingredients into 1.5 liters of water.
   
   
   Then add a little salt and cover with a lid. Cook for about 30 minutes over medium heat.
5. Peel and chop 1 onion,
   
   
   and grate 2 carrots.
   
   
6. Finely chop 2 cloves of garlic.
   
   
7. Chop 0.5 heads of cabbage.
   
   
8. Grate 2 small boiled beets.
   
   
9. Now you need to peel and cut the potatoes (3 pcs.). To prevent the potatoes from browning, place them in water.
   
   
10. 
    
    
11. Place the onions and carrots there and simmer until the vegetables are soft enough.
    
    
12. Add garlic and 2 tbsp. l. tomato paste. Simmer for another 5 minutes.
13. Now add the beets, add a little salt and simmer for another 7 minutes.
    
    
14. Remove the chicken and vegetables from the prepared broth.
    
    
15. Add potatoes to the broth and let it boil.
    
    
16. Now add the cabbage and frying.
    
    
17. Cook until the vegetables are done.
    
    
18. Add salt to taste.

Video recipe

I recommend watching this video. It shows how to cook delicious borscht with Chiken.

Borscht with chicken

Chicken borscht, healthy and simple recipe.

Ingredients:

— chicken leg
- 3 potatoes
- 3 carrots
- 1 onion
- leek
- 2 cloves of garlic
- parsley
- 1/2 cabbage
- 2 boiled beets
- tomato paste
— olive oil
- salt pepper

Cooking method:

Place the chicken leg into the pan. Parsley. Mode and add one carrot. Leek. Water 1.5 liters. Salt. Close and put on medium heat to cook for half an hour. We cut the onion. Three carrots. Cut the garlic cloves. Shred the cabbage. Three beets. We peel the potatoes. Cut the potatoes into cubes. Pour some oil. Add carrots and onions. Let's stew. Add chopped garlic. Tomato paste. Beetroot. Salt and pepper. Simmer over low heat for 7 minutes. We take out the chicken leg and vegetables. Add potatoes. Let's boil. Add cabbage. Roast. Cook until the potatoes are cooked. Let's taste for salt. Salt if necessary. Separate the chicken meat from the bone. Pour the soup. Add chicken meat. A little sour cream. And sprinkle with chopped dill.

Bon appetit!!!

https://i.ytimg.com/vi/nmvKEwEbLUs/sddefault.jpg

https://youtu.be/nmvKEwEbLUs

2015-02-03T18:11:28.000Z

Borscht with chicken in a slow cooker

• Cooking time: 2 hours.
• Number of servings: 10.
• Kitchen appliances: multicooker, frying pan, knife, spoon, grater, cutting board and slotted spoon.

Ingredients

Recipe for borscht with chicken and beets

1. Wash the chicken and cut into small pieces.
2. Pour 2.5 liters of water into the multicooker. Boil it and immerse the raw chicken in the boiling water.
   
   
3. Cook until done and do not forget to remove any foam that forms.
4. Now you need to clean 6 pieces. potatoes. Cut 4 of them into cubes for borscht, and chop 2 finely and put them in the broth along with the chicken.
   
   
   This is necessary for a good thick brew.
5. Chop 1 cabbage and place it in a heated frying pan with vegetable oil. Add a little water and simmer covered.
   
   
6. Peel and dice 3 beets.
   
   
7. Add chopped beets to the pan with cabbage and continue to simmer.
   
   
8. In the meantime, you can add potatoes to the broth.
   
   
9. Now add 4 tbsp to the pan with vegetables. l. tomato paste and simmer a little more.
   
   
10. Take 1 onion. Peel it and cut it into cubes.
11. 3 carrots need to be peeled and grated.
12. Now add the stewed vegetables to the broth and stir it.
    
    
13. It's time to prepare the roast.
14. Fry carrots and onions in a frying pan.
    
    
15. Add the frying mixture to the borscht and add salt. You can add any seasonings.
    
    
16. Now boil the borscht until all the ingredients are ready using the double boiler mode.
17. Serve with garlic.
    
    

Video recipe

This video shows how to make cabbage borscht with chicken.

Traditional borscht is perhaps the best thing that can be offered for lunch. Excellent first course standard set food never gets boring, quickly satiates, warms and is suitable even for festive lunch. 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 a step-by-step recipe with photos.

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

1. 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: coarse grater three peeled carrots, shred cabbage.
   
2. Remove the husks and carefully chop a small onion with a knife. After washing and peeling the potatoes, cut them into cubes. Having cut off a layer of peel, raw beets three large.
   
3. First, add the potatoes to the boiling chicken broth.
   
4. 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).
   
5. 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.
   
6. Next, add 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 for low heat about 15-20 minutes (until the beets are ready).
   
7. 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.
   
8. 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!

The classic recipe for borscht with chicken is probably known to every housewife. Can not imagine home cooking without rich, aromatic “red” chicken soup", With unforgettable taste from childhood. Cooking technology classic borscht it 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. Part delicious first dishes may be included various vegetables (Bell pepper, 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, 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 cook vegetable dressing for fresh cabbage borscht with chicken.

Let's prepare the vegetables
At this time, the peeled potatoes are cut into cubes and poured cold water so as not to turn black. The onion is cut into cubes and fried 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 add 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 fillet The chicken is removed from the pan with the borscht, and the 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. Ready dish infuse for at least a quarter of an hour and serve.

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.
For ready-made red borscht with chicken, prepared according to classic recipe, be sure to put sour cream, chopped herbs and garlic dumplings on the table. Which, among other things, can be replaced regular bread or buns.
Bon appetit!

Watch the video: recipe for borscht with chicken and beets

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 portioned pieces, removing 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. Will do whole chicken, which can be divided into pieces, or use a soup set, chicken legs, breasts, thighs. For getting diet broth buy chicken breast - it has almost no fat.

This 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 reaches the desired degree of readiness, prepare the frying. Slice small cubes peeled onion. Peel the carrots and grate them on a coarse grater. Heat the oil in a frying pan. Add chopped vegetables. Fry over low heat for up to 8-10 minutes until softened.

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

7. Chop the cabbage into strips, add to the rest of the ingredients, and stir. Cook until all incoming vegetables are soft - 20–25 minutes after boiling.

Traditional borscht is cooked in meat broth, but there are other options for its preparation. There are so many recipes for this first course that everyone can choose an option to suit their taste. Many people prefer this soup cooked with poultry meat. Chicken borscht with fresh cabbage turns out to be nourishing, aromatic, has a unique taste and a characteristic red color. It deserves to be included in the family menu.

Cooking features

Many have encountered the phenomenon when the soup in a plate looks so pale and unappetizing that it can hardly be called borscht, even though the hostess is sure that this is what she cooked. The technology for preparing this first dish has many subtleties. If you don't know them, the result may not live up to expectations.

• An important task when preparing borscht with cabbage is to make it red and not allow the beets to lose their rich color. To do this you need to know a few tricks. The first is the choice of ingredient: salad varieties beets, which are small in size, initially have a more saturated shade; for borscht you need to take them. The second point is to add vinegar or frying during cooking. lemon juice. Experienced Chefs They advise you not to skimp on the oil. Third important rule associated with the time of adding the frying to the soup: it is added 10 minutes before the soup is ready, maximum 15 minutes. If you add it earlier, beet juice boils down, the vegetable will lose its appetizing tone.
• Compliance correct sequence Storing ingredients is important when preparing any dish. Borscht is no exception. Potatoes are placed first in the boiling broth, cabbage is added 5 minutes after it. At the same time, prepare a vegetable fry from beets, carrots, onions and tomato paste, which is added to the soup 10 minutes before it is ready. Some cooks roast beets separately from other vegetables.
• Chicken borscht is most often cooked on chicken broth. To prepare it, take one young chicken (1.2–1.4 kg) per 5 liters of water. The amount of chicken can be halved - the broth will still be tasty. It is acceptable to use a soup set and bouillon cubes.
• Chicken borscht can be cooked not only in chicken broth, but also in meat broth, as well as in water. Using meat broth The chicken is cooked separately so that the flavors do not mix.
• When cooking the broth, wash the chicken or meat, add cold water, and bring to a boil over medium heat. After this, foam forms on the surface, which must be removed with a slotted spoon. Then turn down the heat and simmer the chicken over low heat, avoiding rapid boiling of the liquid. If everything is done correctly, the broth will come out clear; you just have to strain it.

Traditionally, borscht is served with sour cream and garlic donuts. Adding herbs and garlic to the soup itself will not spoil it.

Chicken borscht with fresh cabbage

• chicken – 0.7 kg;
• water – 3 l;
• white cabbage – 0.5 kg;
• beets – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• potatoes – 0.8 kg;
• table vinegar (9 percent) – 5 ml;
• vegetable oil – 50 ml;
• garlic – 2–3 cloves;
• fresh herbs- taste;
• fresh tomato – 150 g;
• tomato paste – 40 ml;
• salt, sugar, pepper - to taste.

Cooking method:

• Rinse half a chicken carcass or its leg and place it in a saucepan. Fill with cold water.
• Place the pan on the fire and bring to a boil.
• Cook for 5 minutes over medium heat, skimming off any foam. Reduce the intensity of the flame, cover the pan with a lid, making sure to leave a wide gap for steam to escape. Cook for 1.5 hours.
• Remove the chicken from the broth and cool. Strain the broth. Add to it boiled water to bring the liquid to its original volume.
• Peel the skin from the chicken and separate the meat from the bones. Divide the meat into small pieces and place in a saucepan with broth.
• Peel the potatoes and cut them into one and a half centimeter cubes.
• Wash the cabbage, removing the outer leaves. Chop finely.
• Remove the skin from the onion and cut it into thin half rings.
• Peel the carrots and cut them into thin strips. If you have a grater for cooking Korean snacks, this will simplify the task.
• Peel the beets, chop them in the same way as carrots, placing them in a separate container.
• Boil the broth, add potatoes to it. After the soup boils again, add the cabbage.
• Pour boiling water over the tomato, peel it from the skin and seeds, grind the pulp in a blender, adding vinegar and a little sugar (literally a pinch).
• Heat a spoonful of oil in a frying pan, add onions and carrots, fry them until golden brown, add tomato paste to them, sauté for 5 minutes.
• Heat the remaining oil in another frying pan, fry the beets in it for 5 minutes, add tomato puree, simmer for 5 minutes.
• Combine the beets with the fried carrots and onions, add finely chopped garlic, and heat together for 5 minutes.
• Add the fry to the pan with the broth, salt and pepper to taste. Do not allow the soup to simmer vigorously to ensure that the beets retain their bright color.
• After 7–8 minutes, add finely chopped herbs.
• After 2 minutes, turn off the stove and cover the pan with a lid. Infuse the borscht for 10–20 minutes.

All that remains is to pour the borscht from fresh cabbage and chicken into plates, season with sour cream and serve. A good addition there will be donuts for him.

Dietary borscht made from chicken and fresh cabbage

• fillet chicken breast– 0.4 kg;
• beets – 0.3 kg;
• white cabbage (fresh) – 0.5 kg;
• white beans (dry) – 0.2 kg;
• water – 3 l (excluding consumption for cooking beans);
• potatoes – 0.3 kg;
• sweet pepper – 0.2 kg;
• carrots – 100 g;
• tomatoes – 0.3 kg;
• garlic (optional), fresh herbs - to taste;
• salt, spices - to taste.

Cooking method:

• Sort the beans, rinse, cover with cool water, and leave overnight. Rinse again, fill clean water, boil until soft. If you don’t want to bother with cooking beans, you can use canned ones - you’ll need large bank. If you use canned food, the dish will be slightly less healthy.
• Wash and dry the beets, wrap them in foil and bake in the oven until soft. Remove from the oven, wait 20 minutes, remove from foil, cool, peel, grate or cut into thin, small strips.
• Pour water over the chicken fillet and boil for 20 minutes after boiling. Remove from the broth, cool, cut into small cubes.
• Place peeled and medium-sized potatoes into the broth.
• Finely chop the cabbage and add it to the soup 5 minutes after adding the potatoes.
• Peel the onion and cut it into small pieces.
• Scrape the carrots and grate coarsely.
• Wash the pepper and remove the seeds. Cut the pulp into strips.
• Place beans and chicken into the soup. When the contents of the pan boil again, put peppers, onions and carrots, peeled and medium-sized tomatoes into cubes. Add salt and spices.
• Pass the garlic through a special press and mix with finely chopped dill.
• 10 minutes after adding the tomatoes and other vegetables, add the beets to the soup. After 5 minutes, add dill and garlic. Cook the soup for another minute and remove from heat.

When cooking dietary borscht There is no frying of vegetables; the vegetables are added fresh. To prevent beets from losing their color due to prolonged cooking, they are pre-baked and placed in borscht already prepared. Welded by this recipe soup made from beets, fresh cabbage and chicken breast will be healthy and low in calories.