Borscht with chicken

Reddish borscht with chicken is a variation of a common Ukrainian dish that is the main first course of state 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; various borscht recipes can include up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no exact recipe, composition, or manufacturing technology. Often, borscht differs from area to area, from village to village. Well, what’s amazing is that the two neighbors have completely different borscht. At the same time, everyone is as confident in their own borscht as they are in the fact that the sun rises during the day and comes in the evening, and is even ready to fight for it.

Not more than half a century ago in Ukrainian villages, due to “special” circumstances, traditional borscht with meat was a rather rare dish. I still remember what a disadvantage meat was. Much more often, my grandmother cooked borscht from corned beef - they prepared it themselves and used it when necessary. But chicken borscht was cooked much more often. Chickens, omnipresent beasts, ran around the yard and garden, and, if necessary, were a source of meat.

In the absence of meat, they prepared borscht with mushrooms and beans. By the way, an absolutely excellent first course. I really like it when there is butter in borscht - I prefer them to all other forest mushrooms that are used for borscht. If for religious reasons it was forbidden to eat certain foods, usually the grandmother prepared thick lean borscht - only from vegetables.

Chicken borscht, like any Ukrainian borscht, always contains beets - in Ukraine they call it beetroot. You can cook borscht in chicken broth, without meat, without beans, without potatoes - but beets are a constant and unchanging ingredient, like sour cream. In Ukraine, only greenish borscht with sorrel is usually prepared without beets.

We prepare homemade reddish chicken borscht from a small carcass of homemade or purchased chicken, and before adding vegetables, chicken meat is removed from the broth. And only before serving the dish, a large piece of boiled chicken is added to each plate - I don’t like chicken meat colored with beets. Chicken borscht certainly contains beans, cabbage and hot peppers; dill and garlic are added before serving.

Ingredients for borscht with chicken

Chicken 1 piece
Snow white beans 0.5 cups
Reddish beets 1 piece
White cabbage 0.5 fork
Carrot 1 piece
Onion 1-2 pcs
Potatoes 2-3 pcs
Garlic 1 head
Dill 0.5 bunch
Parsley root 1 piece
Reddish hot pepper 1 pc.
Vegetable oil 2 tbsp. l.
Tomato paste 2-3 tbsp. l.
Sour cream to taste
Salt, dark pepper, bay leaf spices
Bell pepper, celery root, ripe tomatoes, flour, piece of old lard if desired
Dark or snow-white bread, green onions, onions, salt and pepper, fresh or smoked lard, garlic, dumplings, a tasty and necessary drink with hot pepper in a steamed decanter for serving

How to cook borscht with chicken

Perfect if the borscht is made from a whole domestic chicken. Once upon a time, domestic chicken was not such a rarity. Unlike store-bought “little blue” chickens, grandma’s chickens raised on wheat were tastier, of better quality and, curiously, more often. In times of complete shortage of goods, it was problematic to purchase chickens in a store. I understand that most people buy chickens at the store, so just buy chicken. For a large pot of chicken borscht, one medium-sized carcass is enough - 1-1.2 kg.

Small chicken for a pot of borscht

Shred the chicken and remove the skin

Lightly cook the chicken

Boil clear chicken broth

Set the boiled pieces of meat aside

Add beans and parsley root

Vegetables for chicken borscht

Fry onions and carrots until soft and lightly browned

Fry reddish beets and simmer with broth

Add beets to borscht

Add coarsely chopped potatoes

Simmer tomato paste with broth

Add tomato to borscht

Add shredded cabbage to borscht

Pour borscht into plates, add sour cream and herbs

Borscht with chicken

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Regular borscht is perhaps the best thing that can be offered for lunch. A beautiful first course with the usual set of goods never gets boring, quickly fills you up, warms you up and is suitable even for a gala dinner. The thickness of the broth, like the set of spices, can simply be adjusted independently, and the usual recipe can be adjusted to your preferences.

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Now we will carefully analyze how to cook borscht with chicken. The main advantage of the recipe is the speed of production 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 excellent borscht with chicken according to a step-by-step recipe with photos.

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Ingredients for a 3-liter saucepan:

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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.

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Borscht with chicken recipe step by step with photos step by step

How to cook borscht with chicken

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To cook borscht, you can use chicken legs, wings, breasts, or take a regular 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 large grater, chop the cabbage.
Remove the husks and carefully chop the small onion with a knife. After washing and peeling the potatoes, cut them into cubes. After cutting off a layer of skin, three large raw beets.
First add the potatoes to the bubbling 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 passionate about beetroot dressing. Heat a frying pan with oil, sauté the onion cut for a few 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 over low heat for about 15-20 minutes (until the beets are ready).
We 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 fragrant borscht with chicken from the heat, let it sit under the lid for at least 15 minutes.

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

Borscht with chicken: 3 recipes with photos. Savory and rich

It is clear that savory borscht should be thick, rich, with a huge amount of meat. But there is not always beef or pork in the refrigerator, and this is where ordinary chicken comes to the rescue. Having a good recipe on hand, you can use it to prepare an indescribably satisfying and beloved first course.

The approximate calorie content of borscht with chicken is 64 kcal per 100 g. We offer three of the best recipes for any option.

Borscht with chicken – photo recipe step by step

With chicken, the borscht turns out to be indescribably rich and tasty, although it is less fatty and high-calorie than with pork. This recipe will appeal to anyone who does not like fatty foods or adheres to the rules of proper nutrition.

Ingredients

Chicken (meat on the bone with skin): 500 g
White cabbage: 150 g
Potatoes: 3-4 pcs.
Beets: 1-2 pcs.
Bow: 1 pc.
Carrots: 1-2 pcs.
Garlic: 2 cloves
Acetic acid 70%: 1.5 tsp.
Bay leaf: 1-2 pcs.
Salt, pepper mixture: to taste
Vegetable oil: 4 tbsp. l.

{Instructions} manufacturing

We collect the products according to the list and begin production.

For the broth, pour 3.5-4 liters of water into a saucepan, drop in the chicken pieces and cook with spices and garlic for 50-60 minutes.

While the broth is cooking, get busy with vegetables - peel potatoes, carrots, onions, garlic and beets.

Cut the potatoes into fairly large pieces (about 2-3 cm).

Cut the onion into thin half rings or strips, chop the garlic very finely.

Shred the cabbage into strips. You can use a grater with a special attachment.

Three carrots on a large grater.

Grind the beets in the same way.

We take the meat out of the broth and put potatoes and cabbage in the pan instead. Cook for 20-25 minutes.

At this time, fry the carrots and onions in sunflower oil until golden brown.

Add the beets and continue to fry for a couple more minutes.

Fill the vegetables with water, add vinegar and a little salt, then simmer for about 15 minutes over high heat.

Separate the chicken meat from the bones and place it in a common pan.

Next we lay out the frying. Add salt and pepper as needed, bring to a boil again and turn off the heat. Cover with a lid and leave to steep for 30-40 minutes.

After this, pour into plates and serve with fresh bread. You can sprinkle with herbs, add sour cream, mayonnaise, as you like.

Traditional borscht with chicken, beets and cabbage

Chicken borscht according to the traditional recipe turns out to be very rich and tasty. Due to the fact that chicken cooks even faster than any other meat, you won’t have to spend half a day at the stove. An hour and a half and a hearty meal will already be on the table.

You can use any part of the chicken carcass. If you want to get a low-calorie dish, take the breast, but the tastiest thing comes from the legs or thighs.

Required ingredients:

Half a fork of cabbage;
300 g potatoes;
2 chicken legs;
1 carrot;
1 onion;
2 beets;
400 g of tomatoes in their juice;
Salt and pepper to taste;
Sour cream and herbs for serving.

Manufacturing:

Place the meat in a saucepan, add water, bring to a boil, skim off the foam and cook for 40 minutes. Meanwhile, grate the carrots on a large grater.
Cut the onion into small cubes. Boil the beets, cool, peel and also grate or cut into strips. Pour a little vegetable oil into the frying pan, add the onion and cook until transparent. Next, add the carrots and simmer until soft.
Add beets, tomatoes in their juice and simmer for a couple more minutes. At this time, cut the potatoes into cubes and finely chop the cabbage. We take out the meat and send the vegetables to the broth to cook. We wait until the chicken has cooled slightly, separate the meat from the bone and put it back into the pan.
When the vegetables are cooked, add the roast, salt, pepper and bay leaf. Boil for 7–0 minutes, turn off the heat and cover with a lid. Leave in this state for at least half an hour. Serve with sour cream and sprinkle with fresh parsley or dill.

Greenish borscht with chicken

First courses with sorrel are an ideal option for the summer. We offer a rather unusual recipe for greenish borscht. We will need not ordinary chicken, but smoked chicken. It will give the dish a special taste and smell. The method of making potatoes will also be unusual. Before storing, we will simmer it in olive oil with other vegetables.

Required ingredients:

2 smoked chicken breasts;
100 g raw carrots;
150 g onion;
200 g potatoes;
2 cloves of garlic;
200 g sorrel;
2 testicles;
Salt pepper;
30 ml vegetable oil.

Manufacturing:

Chop the onion. Place a saucepan or deep frying pan on the stove, pour in oil and heat it up. Sauté the onion until transparent.
Wash the potatoes, peel them, cut them into cubes or thin slices. Add to the onion fry and cook over low heat for 7-10 minutes.
We grate the carrots on a large grater and send them there. Stirring constantly, simmer until all vegetables are soft. Pour in 2 liters of water and bring to a boil.
Chop the chicken breast finely. Chop the sorrel into thin strips. Add everything to the soup and boil for 5 minutes.
Beat the eggs with a fork. Stir the soup vigorously and pour in the egg mixture in a thin stream. After this, let it simmer for another 2-3 minutes and remove from heat. Serve greenish borscht with sour cream. Bon appetit!

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Article creator – LadyElena

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Borscht with chicken

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