Delicious borscht with chicken breast step by step recipe. How to cook delicious borscht with chicken

Traditional borscht- this 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

Can be used to cook borscht chicken legs, wings, breast, 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. Having cut off a layer of peel, raw beets three large.
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 for low heat 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.

Serve accompanied by sour cream and fresh herbs. Bon appetit!

Red borscht with chicken - a variation of the traditional Ukrainian dish which is the main first course national cuisine. It is generally accepted that borscht vegetable dish, which is cooked in a broth of meat, poultry, mushrooms, etc. Borscht is a complex dish, different recipes borscht 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, there was enough meat a rare dish. 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- 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 leftovers 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 there are pieces chicken meat"weld" 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 boiled chicken pieces in a saucepan and pour 2 liters 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 on 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. Discard the parsley root and bay leaf- they have already played their role by flavoring the broth for 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 the 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 sauteing is to obtain more homogeneous mass, while during frying whole pieces remain. 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, 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 you need to fry on pork 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 on 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 the pureed pulp of tomatoes or tomato paste, hot pepper. On sale I even saw bags of ready-made seasoning with a complex composition with frightening 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. This 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, often add a little vinegar, kvass or a pinch citric acid. 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 almost full readiness vegetables

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 pod hot pepper, having previously cleared it of seeds and white internal partitions. 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 considering large number vegetables, this is hardly necessary.

Add tomato to borscht

Half a small head of cabbage white cabbage finely chop. 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 plates.

It is customary to serve pepper with borscht if it is acceptable due to various reasons. Fresh or smoked lard, cut into thin slices. Be sure to offer fresh green onions and a sweet onion cut into several pieces, peeled garlic. It’s worth adding a little coarse salt on a platter. 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.

Wash the chicken breast and place in a pan with water. When the water starts to boil, skim off the foam. Cook for an hour.

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

Wash, peel and cut the potatoes into cubes.

Wash the pepper, remove seeds, cut into cubes.

Peel the onion and chop it.

Wash the carrots, peel them and grate them.

We do the same with beets.

Peel the garlic and squeeze through a press.

Pour cabbage and potatoes into the broth.

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

Then add tomato paste to the frying, granulated sugar and vinegar, mix well and simmer for another 5-10 minutes. Next, add the roast to the broth. Meanwhile, 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.

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

It is best to serve borscht with sour cream and black bread.

Bon appetit, our chicken borscht is ready!

PS: I’ll share one last thing with you small addition. Any borscht goes well with the taste fresh garlic, so I recommend crumbling it into a bowl of soup or simply eating it as a snack.

Such a dish as borscht is found not only in Russia, but also among Poles, Lithuanians, Moldovans and Romanians, and in Ukraine in general borscht is the main first course! There are, of course, a great many recipes. Usually borscht is cooked with beef, pork or pork ribs. But today, the only meat in my refrigerator was chicken. Well, that's okay! Now I will share with you very simple recipe how to cook borscht with chicken.

Ingredients:

Pan - capacity 3 liters;
Chicken drumstick - 3-4 pieces (optional);
Fresh cabbage - the smallest head (by eye);
Carrots - 1 piece;
Beets (large) - 1 piece;
Big fresh tomato— 1-1.5 pcs;
Potatoes (medium size) - 2-3 pcs;
Tomato paste - 2 tablespoons;
Garlic - 1 head;
Greens - optional;
Bay leaf - 3 leaves;
Salt - to taste;
Peppercorns - 3 pcs;
Rollton - to taste.

Cooking method:

First, let's prepare everything necessary ingredients, wash the vegetables and herbs, defrost the chicken.
Now take a pan, throw in the chicken, bay leaf, seasoning, salt and peppercorns.
Then, while the chicken is cooking, prepare the potatoes and cabbage. Peel the potatoes and cut them into cubes. Remove the top leaves from the cabbage and then finely chop it.
Now let's get down to the basics! - dressing for borscht. A lot depends on its preparation. We won't use onions for our dressing. If you love onions, then start with them, chop it finely and fry it in a frying pan on sunflower oil. Next, grate the pre-peeled beets and carrots on a fine grater and add them to the onions in the frying pan. Take 2 tablespoons of tomato paste or tomato ketchup and add to the pan. We don’t remove the grater too far, grate the tomatoes on a coarse grater and also into the frying pan over low heat. And sauté for 15 minutes. Don't forget to stir!
During this time, our chicken should be cooked, let's check it. If the chicken is cooked, take it out onto a plate. If the broth has boiled away while cooking the chicken, add a little water, but not to the brim, leave about 4-5 centimeters.
It's time for potatoes and cabbage. Pour the chopped potatoes and cabbage into the broth and cook until the potatoes become soft.
While the chicken is cooling, take the garlic, peel it, grate it on a fine grater (if you don’t have a garlic press), then take the greens (I used dill) and chop them. This will be needed at the very end.
Now our chicken has cooled down, you can remove the meat from the bones and chop it. Then, throw the chopped meat into the pan with the potatoes and cabbage. I chopped it without the skin because my family doesn’t like it. This is not for everyone!
Here we are at the final stage! After the potatoes have become soft, add the contents of the frying pan, mix, sprinkle with dill and garlic, turn off the stove and cover with a lid. In 20 minutes the borscht is ready! As you can see, the borscht with chicken recipe is not complicated and can be prepared quickly at home, which makes not only me, but also my large family very happy.

Due to the steam, the photo turned out dark. In fact, the borscht turned out very bright and rich.

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

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

The five most commonly used ingredients in chicken borscht recipes:

Interesting recipe:
1. Pour water over a suitable portion of chicken and place over high heat.
2. After the brew boils, remove the foam. Cook over medium heat for 35-40 minutes.
3. While the chicken meat is cooking, prepare the roast: washed and peeled, grate the beets and carrots. coarse grater, finely chop the onion.
4. Fry the chopped vegetables in a frying pan. When they become soft, add tomato paste and a little water. Simmer for a couple of minutes.
5. Peel and cut the potatoes into medium cubes. Chop the cabbage nicely.
6. Remove chicken from the boiling broth. Place potatoes and cabbage there.
7. Cook until half cooked for about 20 minutes. Enter frying. Salt, pepper, add spices to taste.
8. Separate the chicken from the bones. Cut into pieces.
9. Throw the meat into the pan. After 2-3 minutes, turn off the fire.
10. Pour finely chopped herbs into the borscht, squeeze out the garlic.
11. Let it simmer for 20 minutes.

Five of the most nutritious recipes for borscht with chicken:

Helpful Tips:
. You can cook borscht with either sauerkraut or fresh cabbage.
. It is recommended to sprinkle beets with lemon juice before roasting. This will preserve its color better.