Borscht with chicken

Borscht with chicken is a delicious and dietary version of the famous soup. Since ancient times, borscht has been one of the most favorite first dishes among the Slavic peoples. Once upon a time, borscht was the name given to an ordinary soup made from hogweed. And later they cooked it with beet kvass.

Classic recipe for borscht with beets, cabbage and chicken

In order for the borscht to be a rich burgundy color, you need to choose medium-sized beets - the variety for salad - and add frying 10 minutes before it is completely ready.

1. 
   How to cook delicious borscht with chicken? Prepare the work surface. Place all the ingredients for making borscht on the table.
2. 
   Next, take the chicken meat, wash it and soak it in a separate container with cold water.
3. 
   We clean the vegetables.Pour out the water and take out the meat, put it in a pan with two liters of cold water. Turn on the stove and place the pan on the burner. When the water starts to boil, remove the foam. Reduce the temperature slightly and cook the chicken for 30-40 minutes until fully cooked.
4. 
   While the chicken is on the stove, we have time to chop the vegetables. Chop the cabbage not very coarsely with a sharp knife.
5. 
   Cut the potatoes into strips or arbitrarily, as you like.
6. 
   As soon as the chicken is boiled and completely cooked, remove it from the pan. Pour potatoes and cabbage into the broth. Leave for 15-20 minutes.
7. 
   During this time we will have time to prepare the beets. Coarsely chop it on a grater. Place the frying pan on the stove, pour vegetable oil into it and heat it up. Add beets and lightly fry. Then put it in a pan with vegetables.
8. 
   Finely chop the onion and pour it into a heated frying pan with vegetable oil. Stir constantly. Fry until golden brown. During the frying process, chop the carrots (coarsely). Add the carrots to the onions and fry for about five minutes.
9. 
   Now add a tablespoon of tomato paste to the frying and mix. Fry for a couple more minutes.
10. 
    Place the contents of the frying pan into the saucepan. Add spices, bay leaf and a little garlic. Cook the borscht for another 7 minutes over high heat. Turn off the stove and let the dish brew.
11. 
    Pour borscht into plates, add a couple of spoons of sour cream and herbs.

Bon appetit!

How to cook delicious borscht with chicken and sauerkraut?

For diet food lovers, we recommend trying the recipe for borscht with chicken and sauerkraut. It turns out lighter, but no less tasty.

Cooking time – 1 hour 20 minutes.

Cooking time – 1 hour.

Number of servings: 8.

Ingredients:

• Chicken – 650-700 gr.
• Water – 2 l.
• Potatoes – 500 gr.
• Onions – 1 pc.
• Carrots – 1-2 pcs.
• Beets – 1 pc.
• Tomato paste – 2 tbsp.
• Vegetable oil - for frying.
• Parsley - 0.5 bunch.
• Dill – 0.5 bunch.
• Pickled white cabbage – 250 gr.
• Vinegar 9% – 1 tbsp.

Cooking process:

1. Let's start preparing borscht with chicken. We wash the meat and dry it with paper towels. We cut it into medium-sized pieces. Place in a saucepan. Pour a couple of liters of cold water and put it on the stove. Cook for 20-30 minutes.

2. While the meat is cooking, let's start with the vegetables. Chop the onion into small cubes and coarsely chop the beets and carrots. First add the onion to a heated frying pan with oil and fry until golden brown, then the carrots and beets. Don't forget to stir constantly. Add vinegar according to the recipe.

3. Peel the potatoes and cut them into strips or medium-sized cubes. Pour into a saucepan with broth.

4. Add a little water and tomato paste to the vegetable mixture in the frying pan. Stir and simmer for a couple of minutes.

5. Pour sauerkraut into a bowl. Finely chop the greens and add to the cabbage.

6. 5 minutes after adding the potatoes, pour the frying mixture into the pan. When the potatoes are ready, add greens and cabbage to the borscht. Salt the borscht and bring to a boil. After a minute we turn it off.

7. When the borscht has steeped and cooled a little, serve with a couple of spoons of sour cream.

Bon appetit!

Step-by-step recipe for making borscht with chicken without cabbage

The recipe for borscht without cabbage is traditional for Belarusian cuisine. However, this does not make it any less tasty or attractive.

 Cooking time – 1 hour 20 minutes.

Cooking time – 45 minutes.

Number of servings: 12.

Ingredients:

• Chicken – 500 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Large beets – 1 pc.
• Sunflower oil – 2 tbsp.
• Adjika – 3 tbsp.
• Bay leaf – 1 pc.
• Vinegar – 1 tbsp.
• Black peppercorns - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Parsley - 2 branches.
• Water – 2 l.

Cooking process:

1. Wash the chicken meat and dry it with a paper towel. Place in a saucepan with water. Place it on the burner and turn on the stove. Bring the broth to a boil, constantly skim off the foam. The chicken should be cooked through and fall off the bone. Remove the chicken from the pan. Leave the broth and continue cooking with the potatoes, which we will prepare in advance.

2. While the chicken is on the stove, prepare the potatoes. Peel, wash and cut into strips. Pour into the broth.

3. Peel the onions and carrots, rinse a little. We try to chop the onion as finely as possible, grate the carrots. Place a frying pan on the burner and pour oil. Turn on the stove and heat it up. Add the onion and stir for a couple of minutes until it softens. Next we add carrots. We continue stirring.

4. During the frying process, we will take care of the beets. We clean it and grate it on a coarse grater.

5. Place the grated beets in a frying pan. Cover with a lid and wait until the beets soften. Then add adjika and vinegar. Stir until smooth and remove from heat.

6. Separate the meat from the bone and cut it into medium-sized pieces.

7. Make sure that the potatoes are completely cooked and add the roast and chicken to the broth. Let the borscht cook for another 10-15 minutes, then turn it off. 2 minutes before removing from the stove, salt and pepper the dish, add chopped herbs. Serve borscht with sour cream on the table.

Bon appetit!

A simple and tasty recipe for borscht with chicken and roasting

This special dish will decorate even a holiday table.Yes, and borscht is prepared from chicken much faster than from other meats.

Cooking time – 1 hour 20 minutes.

Cooking time – 1 hour.

Number of servings: 6-8.

Ingredients:

• Chicken – 300-400 gr.
• Beets – 1 pc.
• Carrots – ½ pcs.
• Onion – 1 head.
• White cabbage – 100-150 gr.
• Garlic – 2-3 teeth.
• Potatoes – 1-2 pcs.
• Salt - to taste.
• Pepper - to taste.
• Tomato paste – 1 tbsp.
• Sugar – 1 tsp.
• Vinegar 9% – 1-2 tsp.
• Dill – 4-5 branches.
• Vegetable oil – 2-3 tbsp.
• Water – 2-2.5 l.

Cooking process:

1. To prepare borscht, you can use any parts of the chicken (breast, legs, wings). Take a pan and fill it with water. Next we send the chicken (we wash it first and cut it into pieces). After the broth boils, leave it and the chicken to cook for another 30 minutes. During this time we will have time to prepare the vegetables. Peel, wash and chop the carrots using a grater. Shred the cabbage.

2. Using a knife, remove the skins from the potatoes, rinse with warm water and cut into cubes. Remove the onion skins and finely chop the onion. Peel the raw beets and chop them on a coarse grater.

3. When the broth boils, pour the potato cubes into the pan.

4. Next we send the cabbage. We wait for the broth to boil again and the vegetables to soften. This will take 15-20 minutes.

5. Meanwhile, we will start frying the borscht. Place the frying pan with oil on the burner and turn on the stove. After it warms up, add the onion and start sautéing. Next, add the carrots and sauté for another couple of minutes.

6. Add beets and tomato paste. For a richer taste, pour in a little vinegar and sprinkle with a pinch of sugar. Mix lightly. Pour chicken broth into a ladle and add it to the roast.Cover the pan with a lid and simmer for another 15-20 minutes to bring the beets to readiness.

7. After the allotted time, add the vegetable mix to the pan with the broth. Cook the borscht over low heat for 10 minutes. A couple of minutes before the end of cooking, add salt and pepper to the borscht, add chopped garlic and herbs.

8. The borscht is almost ready. After 10-15 minutes it will cool down and become richer. Serve to the table. Season the servings with a couple of spoons of sour cream.

Bon appetit!

Rich and delicious borscht with chicken in a slow cooker

In a slow cooker, borscht turns out no less rich and tasty. You just switch modes, and the technology does everything itself.

Cooking time – 2 hours 30 minutes.

Cooking time – 30-40 minutes.

Number of servings: 6-8.

Ingredients:

• Chicken drumsticks – 2-3 pcs.
• Potatoes – 3 pcs.
• Cabbage – 100-150 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Beets – 1 pc.
• Tomato paste – 1 tbsp.
• Vinegar – 2 tbsp.
• Garlic – 2 teeth.
• Peppercorns – 5 pcs.
• Bay leaf – 1 pc.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Wash the chicken parts in warm water and dry. Then put it in the multicooker bowl. Next we add pepper and salt. We need the “Soup” mode, time – 1 hour. We time it for 50 minutes. After this time, add the bay leaf to the broth.

2. After an hour, remove the chicken from the bowl and pass the broth through a sieve into a container.

3. Let's start chopping vegetables. Let's start with the onion. We clean it and cut it into small cubes.

4. Pour oil into the multicooker bowl, add onion and fry (in the “Frying” mode, time – 5-7 minutes).

5. Peel the carrots and beets and rinse. Grind on a coarse grater into a separate container.

6.The onion has become transparent, so add grated carrots and beets, tomato paste, vinegar and a ladle of the finished broth to it. Set the “Frying” mode and sauté the contents for 10 minutes.

7. Peel the potatoes, wash them and cut them into cubes.

8. Remove chicken meat from the bone.

9. On a cutting board, finely chop the cabbage.

10. Vegetables are ready. Open the multicooker and add potatoes to the bowl. Then pour in the broth. Set the “Soup” mode for 1 hour.

11. After 40 minutes, add cabbage and chicken to the borscht. Next we send the squeezed garlic and herbs (cut in advance). After an hour, set the “Warming” mode and simmer the soup for another 30 minutes. The dish is ready.

Bon appetit!

How to cook a hearty and flavorful borscht with chicken and beans?

Beans give borscht an unusual nutty note. Even without meat it turns out very filling and tasty.

Cooking time – 1 hour 10 minutes.

Cooking time – 1 hour.

Number of servings: 6.

Ingredients:

• Chicken – 500 gr.
• Beets – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Cabbage – 300 gr.
• Potatoes – 2 pcs.
• Red beans – 1 tbsp.
• Lemon juice – 20 ml.
• Sugar – 1 tsp.
• Salt - to taste.
• Garlic – 3 teeth.
• Bay leaf – 1 pc.
• Peppercorns – 5 pcs.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Wash the chicken thoroughly in warm water, remove films, skins and veins, and cut into medium-sized pieces. While the broth comes to a boil, constantly skim off the foam. Let's make the fire smaller. Salt and pepper the contents of the pan, add bay leaf.

2. Cut off the potato skins and rinse the potatoes with water. Cut into any shape.

3. Peel the carrots and beets. Wash and cut into strips.

4. Remove the skins from the onion.First, cut the onion into rings, and then divide each ring into four parts.

5. Place a frying pan with oil for frying on a preheated stove. Add the onion and stir constantly until it softens.

6. Now it’s the carrots’ turn. We also stir it together with the onion for three minutes.

7. Fry the beets for 5 minutes. Don't forget to stir constantly. Then pour lemon juice over the vegetables and sprinkle with sugar. Fry, stirring constantly, for another 5 minutes.

8. 15 minutes after the broth boils, add beans (ready or soaked overnight in advance). Cook for 15 minutes.

9. Add potatoes. When the broth boils, remove the resulting foam and add the cabbage. Leave for 10 minutes.

10. And finally, add the vegetable mass to the pan. Mix. We try to see if there is enough sugar and salt. Cook for another 20 minutes over medium heat.

11. Chop the garlic very finely and 5 minutes before the borscht is completely ready, pour it into the contents of the pan. Remove the bay leaf. Turn off the borscht and let it brew for 10 minutes.

Bon appetit!