Step by step recipe for classic chicken borscht. Delicious chicken borscht: a step-by-step recipe with a photo (in a saucepan, in a slow cooker) How to cook delicious red chicken borscht

Traditional borscht is perhaps the best thing to offer for lunch. An excellent first course with a standard set of products never gets bored, quickly saturates, warms and is suitable even for a festive dinner. The density of the broth, as well as a set of spices, can easily be adjusted independently, and the standard recipe can be adjusted to your preferences.

Today we will analyze in detail how to cook borscht with chicken. The main advantage of the recipe lies in the speed of preparation compared to the analogue in meat broth. As a result, we get a rich, appetizing and untroubled first course. So, we are preparing a wonderful borscht with chicken according to a step-by-step recipe with a photo.

Ingredients per 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 teeth (more possible);
  • potatoes - 1-2 pcs.;
  • salt, pepper - to taste;
  • tomato paste - 1 tbsp. a spoon;
  • sugar (optional) - 1 teaspoon;
  • vinegar 9% (optional) - 1-2 teaspoons;
  • fresh dill - 4-5 branches;
  • vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Chicken borscht recipe step by step with photo step by step

  1. For cooking borscht, you can use chicken legs, wings, breast, or take a simple soup set (as in our example). Rinse and cut into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime we will prepare everything you need: three peeled carrots on a coarse grater, chop the cabbage.
  2. We remove the husk and carefully chop a small onion with a knife. Potatoes, washed and peeled, cut into cubes. Cut off a layer of peel, three raw beets coarsely.
  3. First of all, we load the potatoes into the boiling chicken broth.
  4. Then we lower the chopped cabbage into the pan (if you prefer borscht with crispy cabbage, put it in 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. In parallel, we are engaged in beetroot dressing. We heat the pan with oil, sauté the onion for a couple of minutes, do not forget to stir. Next, we introduce grated carrots, continue to fry the contents of the pan for 3-5 minutes.
  6. Next, add beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable frying and pour in the vinegar. Stir the vegetable "mix", add 1-2 ladles of chicken broth from the pan. We cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
  7. We shift the thick beet dressing into the broth with already soft potato cubes and cabbage. We simmer borscht over low heat for about 10 minutes, do not allow rapid boiling! At the end, salt, pepper, throw a generous portion of finely chopped or squeezed garlic through a press, load the greens.
  8. Fragrant borsch with chicken, removed from heat, insist under the lid for at least 15 minutes.

Serve with sour cream and fresh herbs. Bon Appetit!


Calories: Not specified
Cooking time: Not specified

Cooking borscht with chicken is much faster than boiling it in meat broth from meat with a bone or ribs. Even "age" domestic chicken will be cooked in a maximum of an hour, while meat should 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 as many recipes for borscht with chicken as with meat. You can cook, season borsch with tomato or fresh tomatoes, fry vegetables or lay them raw, without roasting. By changing the way the products are processed and the proportions, this first course is very easy to diversify, choosing the perfect combination of flavors. Today we will show you a very successful recipe in which beets, onions and carrots are pre-fried before being added to the broth. Since it is with detailed photos, you will surely get a wonderful chicken borscht - delicious, beautiful and fragrant!

Ingredients:

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

Recipe with photo step by step:




Pour chicken pieces with cold water, throw salt, put on a strong fire on the stove. As soon as boiling begins, reduce the heat to barely noticeable, collect the foam with a slotted spoon.





After 40-45 minutes, the chicken will be ready. If you cook from homemade chicken, then hold longer, until the meat is soft. Chicken meat is considered ready when it easily moves away from the bone. Take the meat out of the broth and cover.





In a boiling broth, lay the potatoes, chopped into strips or cut into small cubes. Cook for 15 minutes until almost done.





As soon as the potatoes are put in the broth, heat the oil in a frying pan for frying. We spread the finely chopped beets. We simmer for ten minutes.







Add diced onion and carrot sticks. Fry together with beets for two to three minutes. We rub two or three tomatoes on a coarse grater, mix with vegetable frying and let it lightly fry.





We test the potatoes for readiness, it should break easily. We shift the roast into the borscht, cover with a lid and leave to languish over low heat until the beets are ready.





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





Cut the remaining tomatoes into small cubes, add to the borscht shortly before readiness. Salt, if necessary - pepper. After boiling, cook for five minutes, throw the lavrushka and turn it off. We leave the borscht to infuse for 20-30 minutes.







Pour hot fragrant borscht on plates. We put the chicken meat cut into pieces and serve with herbs and sour cream. Bon Appetit!
By the way, if you use

Red borscht with chicken is a kind of traditional Ukrainian dish, which is the main first course of the national cuisine. It is generally accepted that borsch is a vegetable dish that is cooked in a broth of meat, poultry, mushrooms, etc. Borsch is a complex dish, different ones can include up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no clear recipe, composition, preparation technology. Often, borscht differs from locality to locality, from village to village. And, surprisingly, the two neighbors have completely different borscht. Moreover, each is confident in her borscht as sacredly as 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, meat was a rather rare dish. I still remember how scarce meat was. Much more often, grandmother cooked corned beef borscht - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop 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 the remnants of internal organs. Place the chicken pieces in a saucepan and cover with water to cover the chicken pieces. Factory-raised chicken feeds on compound feed with various "useful" additives. For chicken broth, it’s worth “boiling” the pieces of chicken meat. Bring the water to a boil, and as soon as the abundant formation of foam begins, the water turns cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but the measure is necessary.

    Lightly boil the chicken

  • Put the boiled chicken pieces in a saucepan and pour 2 liters of 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. Boil the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating with visible boiling of the broth. Boil 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 in chicken broth.

    Set the boiled meat pieces aside.

  • Add a 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. Also add the soaked beans the day before. It is better to take white beans, they do not stain in borscht and are clearly visible. Bring the broth to a boil and simmer over low heat until the beans are half done. Throw away the parsley root and bay leaf - they have already played their role, 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, as it happened historically. For this recipe, we will prepare vegetables by frying them a little beforehand. 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 the frying of vegetables sautéing is not entirely correct. The purpose of browning is to obtain a more homogeneous mass, while whole pieces remain during roasting. The sauteing process is reduced to a short-term frying of vegetables in some kind of fat. This causes the vegetable to stain the fat and soften the vegetables. When frying, a barely noticeable golden crust is formed, and the vegetables remain intact.
  • Peel and wash onions and carrots. Cut the onion into large strips, and the carrot into cubes - large enough. In a saucepan, heat 1 tbsp. l. vegetable oil. Many will say that it is necessary to fry in lard. It's a matter of taste, probably for borscht with pork it's necessary. It is enough to fry vegetables for borscht in vegetable oil. At the same time, put the chopped onion and carrot into the heated fat and fry for 4-5 minutes, stirring frequently. As a result, the onion will begin to blush, and the carrot cubes will soften and begin to fry.

    Saute onions and carrots until soft and lightly browned

  • Add the fried onions and carrots to the broth. The broth should boil slowly. Peel one clove of garlic, flatten it and add to the broth. Often zazharka for borscht is cooked on lard, lard or any lard. Moreover, all the vegetables are fried at the same time, adding the pureed pulp of tomatoes or tomato paste, hot peppers. On sale, I even saw bags of ready-made seasonings of complex composition with frightening ingredients - from the category of “just dilute with boiling water.”
  • Separately, it is necessary 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. Fry chopped beetroot for 1 tbsp. l. vegetable oil until beets are soft and lightly browned. It is important. Add to the beets 2-3 tbsp. l. broth from the pot. If the beets are not the darkest, to improve the color of the borscht, a little vinegar, kvass or a pinch of citric acid is often added. Frankly, I have not seen this for a very, very long time. Now the beets are almost black and perfectly colors the borscht without extraneous additives.

    Roast red beets and stew with broth

  • Stew beets with liquid under the lid for 3-4 minutes over low heat. Add the prepared beets to the saucepan with the borscht and bring the liquid to a gentle boil.

    Add beets to borscht

  • Peel the potatoes and cut them coarsely into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly in the borscht. After laying the vegetables, cook the borscht until the vegetables are almost ready.

    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 to the pan with borscht. If the potatoes are still noticeable raw, it is better to add tomato paste a little later - potatoes do not cook well with tomatoes. Simultaneously with the tomato, add 0.5 finely chopped pod of hot pepper, having previously cleaned it of seeds and white internal partitions. The amount of hot pepper - strictly to taste. If you are afraid, it is better to just add a pinch of chili or coarsely ground dry red pepper.

    Add 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 and diluted with broth flour is added to borscht. This is done to increase the density of borscht. But, given the large number of vegetables, this is hardly necessary.

    Add tomato to borscht

  • Finely chop half a small white cabbage. Do not chop the inner coarser parts of the head. Ideally, if only chopped top leaves fall. Add shredded cabbage to the borscht, bring to a boil and cook over low heat with a lid on.

    Add shredded cabbage to borscht

  • Separately, about the time that you need to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils soft. Or it is advised to cook for at least 20-30 minutes. My father loved, half-cooked cabbage in 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 being ready, quite often, borscht is seasoned with a crushed piece of old yellow bacon, which 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, you might like it.
  • But the chicken borscht is not ready yet. He must insist - this is important. When borscht is cooked in the oven in the 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 half an hour or more. Return the pieces of boiled chicken to the borscht and reduce the heat to a minimum. As an option, a pot with borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.
  • This is followed by 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. Put a piece of borscht chicken on each plate. Divide the first course evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give an additive later.

    Pour borscht into bowls, add sour cream and greens

  • 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 greens mixture to bowls.

    • What is the undoubted plus of borsch, which is boiled with chicken? The fact that it will take less time to cook than if you cook with meat. Chicken broth cooks faster, it turns out easier, but the taste is no less rich than meat. It remains only to choose how to cook: in a saucepan or in a slow cooker. We offer you two recipes at once, both with step-by-step photos, in which we will try to tell you in as much detail as possible how to cook excellent borsch in the way you have chosen.

    Chicken borscht: a classic recipe with a photo

    There are only two recipes for this soup in our family menu, and they differ only in that in one case I cook, and the second on chicken. We like both, even though the chicken broth is not very traditional for this type of first course. However, when I have the opportunity to cook homemade chicken soup, I definitely cook borscht. I understand that urban residents, far from many, will have such an opportunity, so if you can buy farm chicken on the market, great! No - cook according to this recipe on the one that is available to you. Either way, it will be delicious.

    Ingredients for a 3.5 liter borscht pot:

    • chicken - half a carcass;
    • beets - 1pc (200-230g);
    • potatoes - 3-5 tubers (300-350g);
    • carrots - 1pc (80-100g);
    • onion - 1 head (70-80g);
    • cabbage - 200-220g;
    • tomato paste - 1 tsp;
    • sugar - 1 tsp;
    • vinegar 6% - 1 tablespoon;
    • salt - 1.5 tsp;
    • garlic - 1-2 cloves:
    • vegetable oil - 2 tbsp.

    How to cook chicken borscht with fresh cabbage in a saucepan

    Serve borsch, of course, with sour cream. We put a piece of chicken in a saucepan for each and pour hot, delicious borscht.


    Borsch with chicken in a slow cooker: a step by step recipe with a photo


    Everyone's favorite and delicious dish of traditional Ukrainian cuisine - borsch, can be cooked both on the stove and in a slow cooker. Due to the fact that the vegetables are languishing in a closed container, the dish turns out to be incredibly tasty, fragrant and bright, red in color. Chicken borscht cooked in a slow cooker according to a simple recipe always turns out to be hearty and fragrant.

    What we need:

    • chicken leg (or drumsticks) - 300-400 g;
    • potatoes - 2 pcs.;
    • beets - 1 pc.;
    • carrots - 1-2 pcs.;
    • young or white cabbage - 0.5 fork;
    • onion - 1 pc.;
    • sugar - 1 tbsp. l.;
    • vinegar 9% - 1 tbsp. l.;
    • bay leaf - 1-2 pcs.;
    • water - 1.5 l;
    • dried garlic flakes - optional;
    • salt, ground pepper - to taste;
    • vegetable oil - for frying.

    How to cook borscht with chicken in a slow cooker


    Pour a delicious hot dish on plates, sprinkle with fresh herbs and you can serve it to the table!

    Hearty, rich borscht is obtained not only on pork ribs. We suggest preparing an appetizing first course with chicken meat. A light and dietary chicken borscht recipe will be just a godsend for a hot summer. As well as those who follow the figure and try to eat low-calorie foods.

    Often this first dish is called the "potion of love." And for good reason! Successful borscht helps to conquer the receptors with a harmonious combination of vegetable flavors, saturate the body with useful elements, satisfy the feeling of hunger for a long time. A step-by-step recipe with a photo with chicken should be known to every homemaker.

    Would need:

    Chicken thighs - 4 pcs.;
    Potato tubers - 2 pcs.;
    Carrots - 1 pc.;
    Beans - 150 gr.;
    Bow - 1 pc.;
    Beets - 1 pc.;
    Tomato - 1 pc.;
    Cabbage - 250 gr.;
    Butter - 100 gr.;
    Tomato paste - 1 tbsp. l.;
    Greens - 0.5 bunch;
    Salt, bay leaf, dill.

    Cooking technology:

    1. The recipe for classic borscht with chicken includes beans. Soak the beans in water overnight to swell.
    2. Chicken thighs can be replaced with a ham, wings or half a carcass. It is important that the meat is with the bone for better fat.
    3. Wash the meat component, put it in a saucepan and pour 2 liters. water.
    4. Cook the meat until boiling over high heat.
    5. Remove the noise, make the fire medium-small. Add beans, cook 50 minutes.
    6. Prepare vegetables in chicken borscht recipe. The step-by-step recipe is as follows: peel carrots, potatoes, onions and beets.
    7. Cut potatoes into small cubes. Put in a bowl, fill with water.
    8. Grate the carrots and beets, finely chop the onion.
    9. While the broth is cooking, prepare the dressing.
    10. Heat up a frying pan, add a small amount of butter.
    11. Roast the lightly grated beets.
    12. Add carrots and onions. Stirring, fry until half cooked.
    13. Our recipe for delicious chicken borscht will be cooked with tomato.
    14. Blanch the tomato (dip in boiling water for 1 minute), peel the skin, chop.
    15. Add tomato to vegetable dressing, stir.
    16. Salt lightly, add herbs, spices, a spoonful of tomato paste. Simmer all the ingredients under the lid for 5 minutes over low heat.
    17. Without cabbage, how to cook borscht with chicken? Continue the step-by-step recipe by shredding the cabbage.
    18. Remove the meat component to the board, put the chopped cabbage into the broth.
    19. Separate the meat from the bone, cut into small pieces.
    20. After the cabbage has boiled for 10 minutes, add the potato cubes.
    21. Cover with a lid, boil for 15 minutes.
    22. Add the prepared dressing to the borscht. The classic recipe with a photo with chicken is almost ready. Season to taste with salt, add bay leaf.
    23. Cover with a lid, boil for 5-7 minutes.
    24. Chop the greens, add to the pan. Cover with a lid, turn off the fire. Leave to brew, serve with sour cream.

    Dried vegetables add a spicy flavor to any dish, borscht is no exception. They make a recipe with chicken with fresh cabbage absolutely atypical. If the list of ingredients is kept secret, your relatives will try to guess the secret of the amazing taste, appetizing aroma of the dish for a long time.

    Would need:

    Chicken - 1⁄2 carcasses;
    Large beets - 1 pc.;
    Carrot - 1 pc.;
    Bow - 1 pc.;
    Dried tomatoes 3 pcs.;
    Dried Bulgarian pepper - 1 pc.;
    Cabbage - 250 gr.;
    Potato - 3 pcs.;
    Parsley - 0.25 bunch;
    Tomato paste - 1.5 tbsp. l.;
    · Salt, bay leaf, pepper.


    Cooking technology:

    1. For red chicken borsch, the recipe of which is below, use half a small chicken. Wash, cut the part of the carcass into small pieces.
    2. Fill the chicken with 3 liters. water, bring to a boil.
    3. Before boiling, remove the noise, reduce the heat. Leave to cook for 40 minutes.
    4. Prepare vegetables: peel carrots, beets, onions. Wash, chop the onion into cubes, beets into thin strips.
    5. A classic step-by-step borscht recipe with chicken is cooked with the addition of carrots. Grate the vegetable.
    6. Prepare dried vegetables. If you don't have, dry the tomatoes and peppers in an electric dryer beforehand. Or use the oven on convection mode with a set temperature of 100 degrees for 4 hours. To make the vegetables fragrant, add a little hop-suneli seasoning, Provence herbs, sprinkle with olive oil.
    7. When everything is prepared, it's time to learn how to cook chicken borscht. We continue the step-by-step recipe with the preparation of the dressing.
    8. Fry the beets in a little butter. Add carrots and onions, fry until half cooked.
    9. Cut dried peppers and tomatoes into small strips. Add to cooked vegetables.
    10. Salt, pepper, add tomato paste. Stir the contents, cover with a lid. Leave to simmer for 5-7 minutes.
    11. Finely chop cabbage, send to borscht. Chicken recipe with step-by-step photo, we continue with the preparation of potatoes. Peel the tubers, wash, cut into small cubes.
    12. A few minutes after the cabbage, send the potatoes to the pan.
    13. Salt the broth, add bay leaf.
    14. After the potatoes have been cooked for 15 minutes, add the dressing to the soup.
    15. Finely chop the parsley. Add to chicken borscht before turning off. A recipe with photo processes will not take you more than 1.5 hours.

    In the warm season of the year, what could be tastier than green chicken borscht? We suggest saving a step-by-step recipe with a photo of preparing a lunch dish so as not to lose it. We are sure that you will appreciate the ease of preparation, rich taste, unsurpassed aroma. And not only today, but more than once you will use it.

    Would need:

    Chicken - 1⁄2 carcasses;
    Eggs - 5 pcs.;
    Onion - 2 pcs.;
    Carrots - 1 pc.;
    Sorrel - 1 large bunch;
    Potatoes - 3 pcs.;
    Salt, pepper, bay leaf;
    · Sour cream.


    Cooking:

    1. As for the recipe for red borscht with chicken, prepare the broth. Use half of a small carcass. Cut it into pieces, pour 3 liters. water and send to boil.
    2. After boiling, add 1 whole peeled onion. Cook over low heat for 1.5 hours.
    3. Boil the eggs. After boiling over low heat, boil for 10 minutes.
    4. Peel carrots, onions and potatoes.
    5. To prepare a simple chicken borscht recipe, cut into small pieces. Then the vegetables will cook quickly. Cut the potatoes into small cubes, put in a bowl, cover with water so as not to turn black.
    6. Chop the carrots into neat strips.
    7. When the broth boils for 1.2 hours, remove the chicken. Also remove the onion, it gave flavor and aroma to the broth.
    8. Salt the broth, add carrots to the borscht. With chicken breast, the recipe is easier to prepare - it is cut into neat slices. But a carcass with bones gives a better fat and a richer taste, so we recommend using meat with a bone.
    9. While the carrots are cooking, separate the chicken meat from the bones, chop.
    10. 10 minutes after the carrots, add the potatoes to the broth.
    11. Add chopped meat to soup.
    12. After the potato cubes have boiled for up to 15 minutes, put in all the chopped sorrel to make a thick and tasty borscht. The step by step chicken recipe is almost complete. It remains to bring to taste with salt, spices, bay leaf.
    13. 5-7 minutes after the sorrel, add the diced eggs.
    14. Boil 5 minutes. Serve with sour cream. You can add it separately to a plate or pan before turning it off and boil.

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