How to prepare borscht with chicken. Step-by-step recipe for classic borscht with chicken. With sauerkraut

An easy lunch dish for the whole family - borscht with chicken, very quickly prepared at home.

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.

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.

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.

Recipe 2, step by step: light borscht with chicken

This time we’ll try to make everyone’s favorite borscht from chicken and without cabbage and beets. This version of its preparation will turn out to be no less appetizing, but much lighter - just right for serving it for dinner.

Chicken leg 2 pcs.
Onions 2 pcs.
Carrot 1 pc.
Potatoes 400 gr.
Bay leaf 3 pcs.
Black peppercorns
Salt to taste
Curry to taste
Tomato paste 40 gr.

Cook the chicken until tender with one peeled onion, a few black peppercorns and bay leaves. Take out the finished meat and onion to cool, remove the bay leaves from the broth.

While the chicken is cooking, finely chop the carrots and the second onion.

Fry onions and carrots in vegetable oil with a few pinches of curry seasoning.

Add tomato paste and a small amount of water to the sautéed vegetables. Mix everything and let it simmer a little.

Peel and cut the potatoes: all but one potato into small cubes, and the remaining potatoes into four large pieces.

Place potatoes and onions and carrots fried with pasta into the broth. Bring the soup to a boil over high heat, reduce the heat to medium and cook until the potatoes are done.

Remove the meat from the cooled legs and chop it coarsely.

Grind the cooled cooked onion and boiled large pieces of potatoes with a small amount of broth until pureed.

Add mashed potatoes and onions and chopped chicken to the soup. Salt to taste. Let it boil over high heat and cook for 5 minutes on medium. Serve this borscht with traditional sauce - sour cream or mayonnaise. Bon appetit!

Recipe 3: Beetroot borscht with chicken (with photo)

Chicken. ½ large.
Cabbage. ½ medium head of cabbage.
Potato. 5-7 average.
Beet. 2-3 pcs.
Onion. 1 large.
Carrot. 2 pcs.
Tomatoes. 3-5 pcs.
Salt. Taste.
Ground black pepper. Taste.
Vegetable oil. 50 ml.
Vinegar, preferably grape vinegar 6%. 2 teaspoons. Can be replaced with lemon juice.
Sugar. 1 teaspoon.
Celery root, parsley root, bay leaf - optional.

Since borscht itself is very rich in taste, half a chicken is more than enough to prepare it.

If desired, remove the skin from half the chicken to reduce the fat content of the borscht.

Pour cold water over the chicken and place the pan over high heat.

When the water boils, reduce the heat and carefully remove the foam.

Then add salt to taste, a small piece of onion, a small piece of carrot and a piece of celery root and/or parsley if you are using them.

Cut the remaining onions and carrots into small pieces.

Heat vegetable oil in a large frying pan and add onions and carrots. Salt and pepper to taste.

Cut the beets into small cubes.

When the onion in the frying pan begins to become transparent, add chopped beets, vinegar and sugar to it.

Stir and begin to simmer with the lid on.

Cut the tomatoes into small cubes.

Add the tomatoes to the frying pan with the beets.

Mix again and continue to simmer with the lid on.

Tomatoes will provide moisture in which vegetables will be stewed. If the moisture has evaporated during the cooking process, then add half a ladle of broth.

Shred the cabbage into strips.

Cut the potatoes into small pieces.

We take the already cooked chicken out of the pan and let it cool slightly.

We also remove celery, onions and carrots from the pan. They have already given everything up to the broth and are no longer needed.

If the cabbage is young, then the potatoes will go into the pan first and vice versa - if the cabbage is late, then it will take longer to get ready than the potatoes, so we start cooking it first.

In this case, the approximate cooking time for potatoes and cabbage was the same, so we immediately put both into the pan.

Remove the chicken meat from the bones, if necessary, cut into small pieces or disassemble into fibers.

Return the chicken meat to the pan.

Cook the potatoes and cabbage until fully cooked.

Then put all the stewed vegetables from the frying pan into the pan. If you like bay leaves, then add that too.

Mix and taste.

If necessary, add salt and ground black pepper to taste.

Cook everything together for 5-7 minutes, no more. When cooked for a long time, the color of the borscht will change - first the borscht will become scarlet, and then red.

Turn off the heat under the pan and remove the bay leaf from it. Be sure to let the borscht steep for at least 20 minutes, and ideally overnight.

Serve chicken borscht very hot, with sour cream. If desired, sprinkle with fresh herbs and chopped garlic.

Recipe 4: borscht with cabbage and chicken

Cooking borscht with chicken is much faster than cooking it in meat broth from bone-in meat or ribs. Even “aged” homemade chicken will cook in a maximum of an hour, while meat needs to be given twice as much time. Usually for first courses they take chicken legs, thighs, legs, or cook broth from the back, wings - any part of the chicken carcass that has bones. The exception is chicken breast. The broth from it will not be rich; it is better to leave this meat for light dietary soups.

There are just as many recipes for borscht with chicken as there are with meat. You can cook borscht with beans, season the borscht with tomato or fresh tomatoes, fry the vegetables or add them raw, without frying. By changing the way the products are processed and the proportions, this first dish is very easy to diversify, choosing the ideal combination of flavors. Today we will show you a very successful recipe in which beets, onions and carrots are pre-fried before adding to the broth. Since it has detailed photos, you will surely get wonderful borscht with chicken - tasty, beautiful and aromatic!

chicken meat with bone – approximately 400 g;
water – 2.5 liters;
potatoes – 3-4 pcs;
white cabbage - half a small fork;
beets – 1 piece;
carrots – 1 piece;
onion – 1 head;
tomatoes – 4 pcs. or 2-3 tbsp. l. tomato sauce;
vegetable oil – 2 tbsp. l;
bay leaf – 1 piece;
salt - to taste.

Fill the chicken pieces with cold water, add salt, and place on the stove over high heat. As soon as it starts boiling, reduce the heat to barely noticeable and skim off the foam with a slotted spoon.

In 40-45 minutes the chicken will be ready. If you cook from homemade chicken, then hold it longer until the meat is soft. Chicken meat is considered ready when it easily comes off the bone. Remove the meat from the broth and cover.

Place potatoes, shredded or cut into small cubes, into the boiling broth. Cook for 15 minutes, until almost done.

As soon as the potatoes are placed in the broth, heat the oil for frying in a frying pan. Place finely chopped beets. Simmer for ten minutes.

Add finely diced onion and carrot sticks. Fry together with the beets for two to three minutes. Grate two or three tomatoes on a coarse grater, mix with the fried vegetables and let them fry slightly.

Test the potatoes to see if they are done; they should break apart easily. Place the roast into the borscht, cover with a lid and leave to simmer over low heat until the beets are ready.

Shred the cabbage into not very thin strips, larger than for salads. Place in borscht, let it boil and cook under a loosely covered lid for ten minutes.

Cut the remaining tomatoes into small cubes and add to the borscht shortly before they are ready. Add some salt, pepper if necessary. After boiling, cook for five minutes, add the bay leaf and turn off. Leave the borscht to steep for 20-30 minutes.

Pour the hot, aromatic borscht into plates. Add chicken cut into pieces and serve with herbs and sour cream. Bon appetit!

Recipe 5: Hearty Chicken Borscht with Garlic

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 a very simple recipe on how to cook borscht with chicken.

Pan - capacity 3 liters;
Chicken drumstick - 3-4 pcs (optional);
Fresh cabbage - the smallest head (by eye);
Carrots - 1 piece;
Beets (large) - 1 piece;
Large 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.

First, let's prepare all the necessary ingredients, wash the vegetables and herbs, and 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 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 it, chop it finely and fry it in a frying pan in 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 crushed it without the skin, since my family doesn’t like it. This is not for everybody!

Here we are at the final stage! After the potatoes have become soft, add the contents of the frying pan, stir, 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.

Recipe 6: Homemade borscht with chicken broth

Since ancient times, borscht has been the most important first course in Russia and Ukraine. Adults and children like its spicy, pungent and at the same time delicate taste; it is eaten with sour cream, mayonnaise, herbs... Many housewives believe that preparing this soup is extremely difficult, that there are many ancient secrets, without knowing which, You won't be able to cook it. It's not like that at all! Preparing borscht is not difficult; even a novice housewife can handle it.

Chicken for broth - quarter of a carcass
Potatoes - 3-4 pcs.
Carrots - 1-2 pcs.
Beets - 1-2 pcs.
Cabbage - 100 g
Garlic - 1 clove
Tomato paste - 1-2 tbsp.
Sour cream - when serving 1 tbsp.

The first step is to cook the chicken broth. One quarter of a chicken carcass is enough for a 2.5 liter pan of water. If you like onions, add them when cooking. If not very good, then put the whole onion in the broth so that it can be pulled out easier. To save money, you can take a soup set, or wings, legs left over after cooking chicken breast in foil. Cook the chicken after boiling for at least 40 minutes. Some cooks advise discarding the first broth, replacing the water. I recommend just skimming it off with a spoon. When the chicken is cooked, you need to remove it from the broth. A little meat can be added to the soup, and the main pulp can be used to prepare a cocktail salad with chicken.

While the broth is cooking, prepare all the necessary ingredients.

Peel carrots, beets and potatoes.

Grate the carrots and beets on a coarse grater.

This is what you get.

Fry the vegetables in a frying pan with sunflower oil. Stir as you go to prevent them from burning. Add oil if necessary.

Peel 1-2 cloves of garlic, cut into large pieces and add to the vegetables in the pan so that it gives the carrots and beets all their flavor and aroma. After this, the pieces can be pulled out, or they can be placed in the soup for further cooking.

The broth is now on the stove, on the fire, now we will directly deal with its refueling. Add the fried vegetables to the hot broth with a spoon. They will take the longest to cook.

Cut the cabbage into small strips, removing the thickest parts.

Place the cabbage in the pan and stir. It is better to keep the soup covered to prevent the broth from boiling over.

It is better to keep the soup covered to prevent the broth from boiling over.

Cut the potatoes into cubes. Place it in a saucepan. Potatoes cook the fastest.

At the end of cooking, add 1-2 tablespoons of tomato paste, you can replace it with ketchup, this will even give the soup a special spice. Don't forget about the bay leaf.

Serve borscht with sour cream, adding chicken and sprinkling with herbs. Bon appetit!

Recipe 7: how to cook borscht with chicken legs

Borscht with chicken - yes, this happens too! It's almost the same identity as with brisket or beef bones. Especially when it comes to the cuisine of Odessa or Poltava: here borscht in chicken broth is a common thing. You could even say this is the calling card of these places. My method is an exceptional classic according to our William Pokhlebkin. It was he who taught the order of placing vegetables in a pan in order to obtain not only an excellent borscht color, but also a taste. As they say, follow the movement of my hand, strictly follow the rules and borscht, even if not with brisket, but with chicken, will delight you and warm you up.

Chicken legs 2 pcs
Beetroot 300 grams
Potatoes 4 pcs
Carrot 1 piece
Parsnips 1 piece
Leek ½ stalk
Shallot 2 pcs
Garlic 1 clove
Tomatoes 2 pcs
Olive oil 4 tbsp
Butter 20 grams
Ground paprika 1 tbsp
Ground black pepper 1 tbsp
Salt to taste
Wine vinegar 2 tbsp
Sour cream for serving
Greens for serving

Wash the chicken legs, trim the feathers if there are any, pour clean cold water over the prepared bird and cook rich chicken broth.

Cut the legs - remove the bones, cut the chicken fillet into small pieces, set aside.

Strain the broth into a clean saucepan and return to the stove.

Cut the peeled potatoes into cubes and add to the boiling broth 30 minutes before the borscht is ready.

Chop the beets into strips thinly and finely, simmer in olive oil until soft.

Finely chop both types of onions - shallots and leeks, chop carrots and parsnips into strips, simmer the vegetables in hot butter and olive oil.

Cut the tomatoes crosswise, scald with boiling water, remove the skin, cut into cubes and add to the vegetables - simmer for 3-5 minutes.

Season the borscht with prepared beets, sautéed vegetables 15 minutes before readiness, add chopped chicken fillet, salt, season with spices, wine vinegar and a clove of garlic (do not peel and crush with the flat side of a knife), cover the pan with a lid and let the borscht brew for 10-12 minutes.

Pour the finished borscht with chicken into portions and serve with sour cream and fresh herbs.

Recipe 8: dietary borscht with chicken for children

Dietary children's borscht with chicken is an excellent lunch for kids and their parents. It turns out to be completely non-greasy, and besides, it is prepared without frying, which adds further benefits. However, this borscht tastes quite rich, aromatic and satisfying at the same time.

chicken – 500 gr
water - 3 l
potatoes - 3 pcs.
beets - 3 pcs.
onion - 1 piece
carrots - 1 pc.
bay leaf - 2 pcs
black peppercorns - 0.25 tsp.
salt - 1 tsp.
dill - 1 sprig
parsley - 1 sprig

To prepare dietary borscht with chicken, we will need the following products: chicken (I use the core without the skin, that is, the part that remains after cutting the whole carcass), water, beets, potatoes, onions, carrots, bay leaves, salt, black pepper peas, greens to taste.

First of all, let's cook the chicken. As soon as it boils, drain the water with foam and fill the chicken with clean water. Cook for about 30 minutes, but cooking time may depend on the age of the bird. While the chicken is cooking, we do the vegetables. Peel potatoes, beets, carrots and onions. Wash the greens and bay leaves as well.

Cut the potatoes into medium cubes, chop the onion finely (you can even boil it whole and then throw it away). Grate the beets and carrots on a coarse grater. Finely chop the greens.

The chicken is boiled. We take it out of the broth, which needs to be strained. Remove the meat from the bones and send it back to the broth.

Add the beets next and cook for 15-20 minutes - this is quite enough if your beets are young. If it's old, you need to cook it a little longer.

Then add carrots, onions and potatoes, which we cook for 20 minutes.

At the end of cooking, add bay leaf, pepper, herbs to the borscht and salt the dish to taste. Let it simmer over medium heat for 5 minutes and turn it off. Let the borscht sit for a bit – about 10 minutes – and you can serve.

Serve dietary children's borscht with chicken with sour cream and fresh herbs. A very simple dish, but tasty and healthy.

Recipe 9: dietary borscht with chicken breast

Do you doubt that borscht with chicken can be completely dietary, and even tasty? Then come to me! I’m sharing how to cook borscht with chicken. Read and see the step-by-step recipe with photos below. Of course, we won’t throw a whole chicken into the pan; we’ll take the most useful part - the skinless breast. For a pan with a capacity of 2-2.5 liters, a small or half a large chicken breast is enough.

My experience shows that borscht tastes best the next day or at least 2-3 hours after cooking. The secret is simple: the soup will infuse properly. Therefore, I advise you to cook borscht in chicken broth the night before or in the morning.

Dietary borscht differs from the classic version in that it is not fried, but onions and garlic can also be thrown into the pan if desired. I added a clove of garlic at the end of cooking; there is no onion in my soup. Let's get started!

water – 2-2.5 l.;
chicken breast – 1 pc.;
potatoes – 2-3 pcs.;
carrots – 1 pc.;
cabbage – ½ head;
beets – 1 pc.;
garlic – 1 clove;
tomato paste – 1 tbsp;
Bell pepper;
dill, parsley;
salt - a pinch;
lemon juice – 1 tsp.

Pour water into a saucepan and place the skinless breast. Tie a couple of sprigs of herbs and throw them into the water for flavor. Place on the stove and cook for 15-20 minutes, periodically skimming off the foam so that the broth remains clear.

To the almost finished chicken, add peeled and chopped potatoes and carrots, as well as a few rings of sweet pepper, which will add flavor to our soup. Cook over medium heat for another 10 minutes.

Slice the white cabbage thinly or not very thinly - as you like. Grate the beets on a coarse grater. I used frozen summer beets. Throw cabbage and beets into the pan. Cook for about 10 minutes.

When the potatoes and cabbage are ready, add tomato paste and chopped herbs to the pan. Now you can salt the borscht to taste.

As a rule, beets lose their color during cooking. But I have a little secret in stock: at the end of cooking, you need to add a little more beets along with the tomato paste, and sprinkle the soup with lemon or lime juice. The taste and color will be especially rich. For balance, you can add a little honey (½ teaspoon).

Leave the pan on the stove over low heat for another 5 minutes. At the end of cooking, add a chopped clove of garlic. That's it, our chicken borscht is ready! But let the soup sit for at least a little while with the lid ajar.

Pour hot borscht with chicken breast into deep plates. Add a piece of white meat to each serving.

I guarantee the beautiful color, aroma and excellent taste of borscht.

Happy cooking and bon appetit!

Traditional borscht is perhaps the best thing that can be offered for lunch. An excellent first course with a standard set of products never gets boring, quickly fills you up, warms you up and is suitable even for a holiday dinner. The thickness of the broth, like the set of spices, can be easily adjusted independently, and the standard recipe can be adjusted to suit 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

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: 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. After cutting off a layer of peel, three large raw beets.
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 over low heat for 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!

It’s hard to refuse a spoonful of delicious borscht with sour cream and garlic donuts. As a rule, such soup is cooked in meat broth, but if you move away from tradition and cook borscht with chicken, you will get a light, but at the same time very tasty and satisfying dish.

Traditionally, borscht is cooked in meat broth, but there are other ways to prepare it. There are many recipes and many people prefer to cook this soup with chicken, since the poultry borscht turns out to be aromatic and satisfying. You can also cook it in meat broth, but in this case the chicken needs to be boiled separately so that the flavors don’t mix.

Different parts of chicken are used to make borscht, but the most delicious broth is made from meat on the bone.

Ingredients:

½ kg chicken;
½ kg cabbage;
two beets;
two carrots;
3 – 4 potatoes;
tomato;
two cloves of garlic;
bulb;
a spoonful of table vinegar;
two tablespoons of tomato paste;
herbs, spices, oil.

Cooking method:

Place the chicken in a saucepan, add water (3 liters), put it on the stove and bring to a boil. Remove the foam, cover with a lid, reduce the heat and cook the broth for one and a half hours.
Remove the finished chicken and cut it into pieces. Strain the broth, add water and put the meat back.
Cut the potatoes into cubes and place in a saucepan. As soon as the broth with potatoes boils, add shredded cabbage.
In a frying pan with vegetable oil, saute the chopped onion, then add the carrots and tomato paste. Fry everything together for 5 minutes.
Peel the tomato and grind it in a blender, adding a little vinegar and sugar.
Separately, fry the beets in a frying pan, and after 5 minutes add tomato puree to it.
Then combine the beets with carrots and onions, add chopped garlic and simmer everything together for 5 minutes.
Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before readiness, add chopped fresh herbs. Cover the finished borscht with a lid and give it time to brew.

Cooking in a slow cooker

The classic dish recipe allows you to cook it not only on the stove, but also in a slow cooker. Such a kitchen appliance will allow you to quickly prepare the first dish, although you still won’t be able to cook borscht in one step. You will have to do some preparatory steps.

Ingredients:

350 g chicken (fillet);
300 g cabbage;
carrot;
beet;
3 potatoes;
Bell pepper;
onion;
two tablespoons of tomato paste;
greens, oil.

Cooking method:

Pour a little vegetable oil into the multicooker bowl and set the “Frying” mode for 30 minutes.
First, add chopped onion and after 15 minutes add carrots, chopped beets and peppers, and chopped herbs. Add tomato paste and saute the vegetables.
After the beep, add chicken pieces to the vegetables. We start the “Soup” mode for 2 hours.
During cooking, add shredded cabbage and potato cubes. A few minutes before cooking, add salt.

Infuse the finished soup for an hour.

Recipe with sauerkraut

Borscht with sauerkraut differs from the traditional one in that it has a sour taste, which many people really like. At the same time, it has a pleasant aroma, which quickly works up an appetite. This hot first course is especially important to prepare in late autumn and winter.

Ingredients:

500 g chicken meat;
200 g sauerkraut;
beet;
carrot;
bulb;
3 potatoes;
spoon of tomato paste;
herbs, oil, spices.

Cooking method:

First of all, boil the chicken broth with the addition of allspice and bay leaf for 1 - 1.5 hours.
As soon as the broth is ready, add potato cubes to it.
Fry onions, carrots and sauerkraut in sunflower oil. After a few minutes, add grated beets and tomato paste. Simmer the vegetable dressing for 15 minutes and then add it to the broth.
Bring the soup to a boil over low heat, add spices, herbs and turn off.
Before serving, the dish should sit well.

Diet borscht with chicken

Dietary borscht with chicken is an excellent dish for the youngest gourmets and their parents who adhere to a healthy diet.

The calorie content of borscht with chicken does not exceed 70 kcal per 100 g of product.

Despite the fact that the soup is prepared without frying, it still turns out very satisfying, aromatic and rich.

Ingredients:

½ kg chicken meat;
3 potatoes;
two beets;
bulb onions;
carrot;
200 g cabbage;
sprigs of dill and parsley;
spices.

Cooking method:

Pour 3 liters of water into the pan, add the poultry meat and cook the broth for 40 - 60 minutes. You can add spices and whole onions to it. The latter must then be thrown away, since not everyone likes this vegetable boiled.
Add diced potatoes to the prepared broth, then add grated beets and cook the borscht for 20 minutes. If the beets are old, it will take a little longer to cook. 10 minutes before readiness, add shredded cabbage, spices and herbs.

Serve the infused diet borscht with sour cream.

Cooking option with beans

Borscht made from beef or pork broth is quite high in calories, so not every body can digest it. For such cases, the ideal option would be a recipe for borscht with chicken meat, but to make it more filling, you can add beans to the recipe.

Ingredients:

300 g chicken fillet;
two heads of onions;
two carrots;
4 potatoes;
three tomatoes;
300 g cabbage;
Bell pepper;
150 g beans;
a spoonful of apple cider vinegar;
spices, herbs, oil.

Cooking method:

The beans need to be soaked for 10 hours (or better yet, overnight) and boiled until tender.
Fill the chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour clean cold water. Add the onions and whole carrots, cook the broth for 20 minutes.
We begin to fry the chopped onion in vegetable oil, then add grated carrots, chopped pepper and a tomato cut into small cubes without skin. Add a little sugar and simmer the vegetables until they are saturated with tomato juice.
Separately, we roast the beets.
Remove the onions and carrots from the finished broth, add potato cubes and vegetable dressing.
As soon as the potatoes are ready, add beans, beets, shredded cabbage, salt, vinegar and a little sugar to the soup. Bring to a boil, wait a minute and turn off the heat.

In pots in the oven

Few people know that such a Slavic dish as borscht was cooked in ceramic pots in the oven. Why not remember our traditions and prepare aromatic soup in the same way in the oven? We offer a step-by-step recipe with chicken and cabbage.

Ingredients:

250 g chicken meat;
beet;
carrot;
300 g cabbage;
Sweet pepper;
potato;
four cloves of garlic;
three tablespoons of tomato paste;
salt, parsley sprigs.

Cooking method:

First of all, let's prepare all the ingredients. To do this, cut the chicken meat into pieces, chop the beets and carrots on a fine grater, shred the cabbage, cut the potatoes and peppers into small cubes, chop the herbs and garlic.
We place the ingredients in each pot one by one in the order in which we prepared them. At the end, add salt (you can add a little hot pepper), a spoonful of tomato paste and add water.
Preheat the oven to 180 degrees and place the pots for 30 minutes. Then their contents must be carefully mixed and left in the oven for another 30 minutes.

Green borscht with sorrel in chicken broth

Green borscht is also called sorrel soup and is prepared in different variations.

As a rule, this first course is cooked in the summer from fresh sorrel, rich in vitamins and microelements. But many housewives make it in winter, using canned or frozen products.

Ingredients:

½ kg chicken;
2 – 3 potatoes;
two bunches of sorrel;
onion;
two cloves of garlic;
spoon of tomato paste;
herbs, spices, oil.

Ingredients:

Place the chicken in a saucepan and pour in water (2.5 liters). Add salt, allspice, carrots, onions and bay leaf. Cook the broth.
We take out the boiled chicken, as well as all the spices and vegetables. Cut the meat into pieces and send it to the already strained broth.
Sauté chopped onions and grated carrots in vegetable oil, adding tomato paste. We send the frying into the broth along with potato cubes.
Finely chop the sorrel and as soon as the potatoes are ready, add the greens to the soup. You can add not only sorrel leaves to borscht, but also sorrel stems, which will give the dish a special sour taste.
After the soup boils, reduce the heat and cook for no more than 5 minutes so that the sorrel does not lose its valuable substances and does not become soft. A few minutes before readiness, add chopped garlic, herbs and spices to taste.
Serve ready green borscht with sorrel with sour cream and boiled egg.

At the same time, no garlic is used during its cooking, and the vegetables are cut into squares or dies.

It is served with sour cream, crushed lard and delicious dumplings.

Ingredient:

½ kg chicken meat;
two beets;
four potatoes;
two carrots;
two onions;
a small head of cabbage;
three tomatoes;
celery root;
parsley root;
spoon of lemon juice (vinegar);
salt, sugar, butter.

Cooking method:

Fill the chicken meat with cold water and put it on the fire. As soon as the broth boils, skim off the foam, add a small onion, peeled carrots, a small piece of parsley root and celery. You can add black peppercorns and salt. Cook the broth with spices for approximately 1.5 - 2 hours.
We cut vegetables not into strips, but into squares. Fry the beets in vegetable oil, adding a little sugar, salt and vinegar.
Remove the skin from the tomatoes and grate the pulp. Add the tomato mass to the beets and simmer.
Separately sauté onions and carrots.
As soon as the broth is ready, throw out all the vegetables and spices, cut the meat into pieces and return it to the pan along with the cabbage and fried carrots and onions.
Then add the potato cubes, cook until tender and immediately add the beets.
Continue cooking the borscht for 7 – 10 minutes. Turn off the finished soup and start preparing the dumplings.
For them we need to take four tablespoons of flour, add a glass of boiling water and a little salt to it. Stir the flour in hot water and let the dough cool down.
Then beat in the egg, add six more tablespoons of flour, and thoroughly knead the dough without lumps.
Place a pan of water on the fire, add a little salt to it and bring to a boil. As soon as the water begins to boil, spoon the dough directly into the boiling water. Place the finished dumplings on a plate.

Pour Poltava borscht into plates, add ready-made dumplings and sour cream.

To make chicken borscht with fresh cabbage a rich red color, add beets to it 10 minutes before it is ready. If you do this earlier, the beet juice will boil down and lose its natural color.

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 and chop the onion.

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, bell peppers and garlic.

Then add tomato paste, granulated sugar and vinegar to the frying, mix well and simmer for another 5-10 minutes. Next, add the roast to the broth. Meanwhile, remove the breast from the broth, separate it from the bones, break it into small pieces and add it back to the soup.

Wash and chop the greens.

Salt the soup, add ground pepper and black peppercorns, add herbs. 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: Finally, I’ll share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend crumbling it into a bowl of soup or simply eating it as a snack.

Borsch- one of the varieties of seasoning multi-ingredient soup. It is prepared on the basis of beets, which gives the dish its characteristic red color. Borscht is a traditional dish of the Eastern Slavs, as well as a staple dish of Ukrainian cuisine. Of course, different nationalities prepare something similar to borscht: Poles, Lithuanians, Romanians and Moldovans. In principle, borscht, due to its technology, is quite difficult to prepare and is prepared differently in each region. It all depends on the type of broth prepared, namely the combination of meat in it and, of course, the set of vegetables that we use to prepare it. Vegetables for borscht usually undergo pre-processing: stewing, frying, boiling or baking. To prevent borscht from losing its rich, bright red (burgundy) color, add lemon juice, citric acid or vinegar to the dish. In some types of borscht (for example: Starolitovsky), porcini mushrooms are used during preparation. And all housewives prepare their homemade borscht in completely different ways. Some people like to add cabbage at the very beginning to the finished broth, while others add it at the very end of cooking the borscht to make the cabbage crunchy. We are all so different and everyone has their own taste of borscht, delicious and unique. Today we will cook homemade borscht with beets in chicken broth.

Required:

Chicken (any parts) - I have 2 wings and a back
Water - for broth
Potatoes - 3-4 pcs.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Beets - 1-2 pcs.
Bay leaf - 2-3 pcs.
Salt, sugar - to taste
Ketchup (tomato paste) - 5-6 tbsp.
Vegetable oil
Greenery
Table vinegar or lemon juice - 1/2-1 tbsp.
Sour cream - for serving

How to cook homemade borscht with chicken:

First of all, we need to cook rich chicken broth, then we will season it with vegetables. To do this, fill the existing chicken parts with cold water and put on fire. As soon as the water starts to boil, I always drain the primary broth and cook it in the secondary one. You do as you are used to. Drain the boiling broth, pour cold water over the chicken again and cook the broth. Add bay leaves, a little salt and cook the chicken broth until the meat is cooked. Be sure to remember to skim off the escaping foam so that the broth is as clear as possible. For greater transparency, the finished broth can be strained through several layers of gauze, and only then cook the borscht.

When the broth is cooked and the chicken is completely cooked, remove the chicken pieces and start cooking the borscht. First of all, I add shredded cabbage. My family loves it when the cabbage in borscht is soft. If you like cabbage to be crunchy, add it at the end of cooking 10-15 minutes before the dish is ready. If the cabbage is young, you can add it at the very end of cooking and immediately turn off the borscht. This is what my grandfather always did when he cooked homemade borscht. He loved the cabbage to have a slight crunch.

Then we add finely chopped potatoes or, as you are used to, potatoes into the broth. Again, if your potatoes are too mushy, they should be added 10-15 minutes before the end of cooking. I have store-bought potatoes, they take a long time to cook and are not soft at all, so I added them to the broth immediately after the cabbage.

Separately, prepare the frying in a frying pan. To do this, combine chopped onions with finely chopped carrots and beets. Bring the vegetables until fully cooked in vegetable oil, adding a little salt to taste.

When the frying is almost ready, add homemade ketchup or tomato paste.

Bring the frying to readiness and turn off the pan.

Place the roast into the chicken broth.

Immediately taste the borscht and add more salt if necessary. To maintain the brightness of homemade borscht, add a little lemon juice or table vinegar. Enough 1/2-1 tbsp. But the borscht will retain its color.

An essential component of delicious homemade borscht is sugar. That is why I always add 1-2 tbsp to the pot of borscht. sugar, depending on your taste. Today I added just one spoon. That was enough.

Let the borscht boil.

At this time, chop fresh herbs; you can use frozen or dried herbs.

Cook the borscht for another 20-30 minutes.

At this time, remove the boiled chicken meat from the bones.

And put it in the almost finished borscht, stir and turn the heat to low, cover the pan with a lid on top and let the borscht simmer for 10-20 minutes. Some housewives do not simmer borscht, but in my opinion it turns out even richer and very tasty, rich. In total, we cook the borscht for about 1.5-2 hours. The chilled chicken is cooked (broth) - about 20-30 minutes. Adding vegetables takes approximately 10-20 minutes. Cook the borscht with the addition of frying for another 10-15 minutes. And languor - 20-30 minutes. If you are using homemade chicken, cooking the broth may take much longer, about 1-2 hours. it all depends on your chicken... Homemade delicious borscht will appeal to everyone - young and old and will warm you up during cold winter lunchtimes!

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!