The most delicious chicken borscht recipe. Step-by-step recipe for classic 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. Next, 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. Enjoy your meal!

Every housewife knows how to cook delicious chicken borscht. But this dish can have many options, completely different and no less interesting. Let's try to cook something new and appetizing.

Classic chicken borscht

For borscht, you will need a three-liter saucepan, the products indicated in the recipe, and a little inspiration.

Components:

• chicken - 200-300 g;
• potatoes (peeled) - 250 g;
• beets - 200 g;
• carrot - 150 g;
• onion - 150 g;
• dill - 50 g;
• cabbage - 500 g;
• lemon juice - 1 dess. l.;
• tomato paste - 70 g;
• salt and sugar - 1 tbsp. l.;
• garlic clove - 1 pc.;
• spices - 1 dess. l.;
• laurel sheet - 1 pc.;
• vegetable oil - 4 tbsp. l.;
• water - 2.5 liters.

Process description:

1. Boil the broth first, pouring the bird 2 liters of cold water. Add 1 bay leaf for flavor. When the water comes to a boil, reduce the heat to preserve the pleasant flavor of the meat.
2. Frying is made from onions, carrots and beets, laying the grated vegetables in the specified order in hot vegetable oil. For taste season 1 tbsp. l. sugar, a pinch of salt, spices suitable for borscht. At the end, add tomato paste, a quarter cup of water and 1 dess. l. lemon juice.
3. When the chicken is ready (after about 15 minutes), chopped potatoes are added to the broth. After 10 minutes, put chopped cabbage and fry.
4. Borscht is brought to taste - if desired, paprika, dried dill, ground black pepper, seasoning for borscht, salt are added. Turning off the heat, throw a clove of garlic, crushed with salt, into the pan.

They serve fragrant borscht with sour cream and herbs.

Cooking in a multicooker

For borscht with chicken in a slow cooker, you will need the same ingredients as for the classic recipe, only the cooking technology will change.

Products:

• chicken - 200-300 g;
• potatoes (peeled) - 250 g;
• beets - 200 g;
• carrot - 150 g;
• bell pepper - 50 g;
• onion - 150 g;
• dill - 50 g;
• cabbage - 500 g;
• vegetable oil - 3 tbsp. l.;
• tomato paste - 70 g;
• laurel sheet - 1 pc.;
• salt and sugar - 1 tbsp. l.;
• garlic - 1 tooth;
• lemon juice - 1 dess. l.;
• boiling water - 2.5 liters.

Cooking description:

1. Pour 3 tablespoons of vegetable oil into the multicooker bowl. They put chicken, chopped onions, bell peppers, grated carrots and beets are poured on top. Set the "Extinguishing" mode for 1 hour 20 minutes.
2. After 20 minutes, open the lid of the multicooker, mix the contents. Add chopped cabbage, chopped potatoes, tomato paste, bay leaf, 1 tbsp. l. salt, hot water.
3. An hour later, the dish is ready. After the signal about the end of the process, you can send crushed garlic, chopped herbs to the borscht and adjust the taste for acid, salt and sweetness.

You can use any part of the bird for the broth: drumsticks, wings or fillets.

Breast diet recipe

This chicken borscht recipe does not contain potatoes, so it can be called dietary.

Products:

• onion - 1 pc.;
• fillet - 200-300 g;
• carrots - 1 pc.;
• beets - 1 pc.;
• cabbage - 750 g;
• herbs and spices - to taste;
• salt and sugar - 1 tbsp. l.;
• tomato puree - 300 g;
• oil - 4 tbsp. l.;
• wine vinegar 6% - 1 tbsp. l.;
• water - 2.5 liters.

Cooking description:

1. Broth is cooked from chicken fillet and 2 liters of water. After boiling, the heat is reduced, the foam is removed. The cooking process should take place with low heat.
2. In a frying pan, onions, carrots, beets are fried in vegetable oil with tomato puree, a pinch of sugar and salt. Spices are added to taste. Make sure that the frying does not burn, if necessary, add a little water to the vegetables.
3. When the chicken fillet is cooked until cooked, put cabbage in the broth, then fry it. Salt, wine vinegar, spices are added to the borsch to taste. Cook for another 5 minutes and turn off the heat.

Ready fragrant borscht is served with herbs and garlic buns.

With sauerkraut

Such borscht is cooked without beets, and it is called cabbage soup. This is a traditional Russian dish.

Products:

• chicken - 800 g;
• onion - 150 g;
• greens - 50 g;
• garlic - 1 tooth;
• salt - to taste;
• sauerkraut - 800 g;
• tomato paste - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• puff pastry - 1 pack;
• sesame - 1 dess. l.;
• egg - 1 pc.;
• oil - 3 tbsp. l.;
• water - 2.5 liters.

Cooking description:

1. In a tall skillet, sauté the chopped onion in oil. Sauerkraut, tomato paste are added to it, poured with water, left to stew for about an hour.
2. A fragrant rich broth is cooked from chicken, taking 2 liters of water.
3. When the bird is ready, take it out of the broth and put the stewed cabbage.
4. They make dressing from flour with water, introduce it into boiling cabbage soup along with chopped chicken meat.
5. Taste the broth, salt to taste.
6. Ready cabbage soup is poured into pots, chopped greens with garlic are added.
7. Cover each pot with puff pastry, smeared underneath with a beaten egg.
8. Sprinkle with sesame seeds, put the cabbage soup in the oven, heated to 200 ° C.

When the dough is reddened, they take out hot cabbage soup and serve it to the table right in the pots.

Green borscht with chicken broth

To cook chicken borscht according to this recipe, you will need a large bunch of fresh sorrel and boiled eggs.

Products:

• chicken - 800 g;
• potatoes (peeled) - 350 g;
• carrot - 150 g;
• onion - 150 g;
• boiled eggs - 4 pcs.;
• dill - 50 g;
• sorrel - 300 g;
• oil - 3 tbsp. l.;
• salt - 30 g;
• water - 2.5 l;
• sour cream or mayonnaise - for dressing.

Cooking description:

1. The chicken is boiled until tender in 2 liters of water. Fill the broth at the end of 1 tbsp. l. salt.
2. While the broth is being cooked, fry onions and carrots with vegetable oil.
3. Potatoes are cut and sent to the broth, after pulling out the chicken.
4. After 10 minutes, put chopped dill, sorrel, eggs and frying.
5. When the borscht boils, it is removed from the fire.

Fragrant green borscht is served with sour cream or mayonnaise and pieces of boiled chicken.

Trying all the recipes described is easy. They contain an affordable set of products and are easy to execute. The result of culinary experiments will delight not only you, but also your loved ones.

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

Traditionally, borscht is cooked in meat broth, but there are other ways to cook it. There are many recipes and many people prefer to cook such soup with chicken, since poultry borscht turns out to be fragrant and satisfying. You can also cook it in meat broth, only in this case you need to boil the chicken separately so that the flavors do not 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 of chicken;
• ½ kg of 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:

1. We spread the chicken in a saucepan, fill it with water (3 l), put it on the stove and bring to a boil. We remove the foam, cover with a lid, reduce the heat and cook the broth for an hour and a half.
2. Remove the cooked chicken and cut into pieces. We filter the broth, add water and put the meat back.
3. Cut potatoes into cubes and place in a bowl. As soon as the broth with potatoes boils, add the chopped cabbage.
4. In a pan with vegetable oil, sauté the chopped onion, then add the carrots and tomato paste. Fry everything together for 5 minutes.
5. We peel the tomato and grind it in a blender, adding a little vinegar and sugar.
6. Separately, fry the beets in a pan, and after 5 minutes add tomato puree to it.
7. Then we combine the beets with carrots and onions, add chopped garlic and simmer everything together for 5 minutes.
8. Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before readiness, we fall asleep chopped fresh herbs. We cover the finished borscht with a lid and give it time to brew.

Cooking in a multicooker

The classic recipe for the dish 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 make the first course, although it’s still impossible to cook borscht in one step. You will have to do some preparatory work.

Ingredients:

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

Cooking method:

1. Pour a little vegetable oil into the multicooker bowl and set the “Frying” mode for 30 minutes.
2. First, lay the chopped onion and after 15 minutes add carrots, chopped beets and peppers, chopped greens to it. Add tomato paste and saute vegetables.
3. After the beep, put the chicken pieces to the vegetables. We start the "Soup" mode for 2 hours.
4. In the process of cooking, add chopped cabbage and potato cubes. A few minutes before cooking, add salt.

Ready soup insist hour.

sauerkraut recipe

Borsch 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, from which the appetite is quickly played out. Such a hot first course is especially important to cook in late autumn and winter.

Ingredients:

• 500 g of chicken meat;
• 200 g sauerkraut;
• beet;
• carrot;
• bulb;
• 3 potatoes;
• a spoonful of tomato paste;
• greens, oil, spices.

Cooking method:

1. First of all, boil chicken broth with the addition of allspice and bay leaf for 1 - 1.5 hours.
2. As soon as the broth is ready, put the potato cubes into it.
3. Fry onions, carrots and sauerkraut in sunflower oil. After a few minutes, add grated beets and tomato paste to them. Simmer the vegetable dressing for 15 minutes and then put it in the broth.
4. On a small fire, bring the soup to a boil, add spices, herbs and turn off.
5. Before serving, the dish should be well infused.

Diet borscht with chicken

Diet chicken borsch is an excellent dish for the smallest 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 to be very satisfying, fragrant and rich.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into the pan, put 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 loves this boiled vegetable.
2. Add the diced potatoes to the finished broth, then add the 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, put chopped cabbage, spices and herbs.

We serve real dietary borscht with sour cream.

Cooking option with beans

Borscht based on beef or pork broth turns out to be quite high-calorie, so not every body can absorb it. For such cases, the chicken borscht recipe would be an ideal option, but to make it more satisfying, 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 of beans;
• a spoonful of apple cider vinegar;
• spices, herbs, oil.

Cooking method:

1. Beans need to be soaked for 10 hours (or better at night) and boiled until tender.
2. Pour the chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour clean cold water. Add onions and whole carrots, cook the broth for 20 minutes.
3. In vegetable oil, we begin to fry the chopped onion, then add grated carrots, chopped peppers and a tomato without skins cut into small cubes. Add a little sugar and simmer the vegetables until they are saturated with tomato juice.
4. Separately, we make roasted beets.
5. Remove the onions and carrots from the prepared broth, add potato cubes and vegetable dressing.
6. As soon as the potatoes are ready, put the beans, beets, shredded cabbage, salt, vinegar and a little sugar into the soup. Bring to a boil, wait a minute and turn off the heat.

In pots in the oven

Few people know what a Slavic dish like borsch was cooked in ceramic pots in the oven. Why not remember our traditions and cook a fragrant soup in the same way in the oven? We offer a step-by-step recipe with chicken and cabbage.

Ingredients:

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

Cooking method:

1. First of all, let's prepare all the ingredients. To do this, cut the chicken meat into pieces, three beets and carrots on a fine grater, chop the cabbage, cut the potatoes and peppers into small cubes, chop the greens and garlic.
2. We put the ingredients in each pot in turn 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 pour water.
3. Preheat the oven to 180 degrees and put the pots for 30 minutes. Then their contents must be gently mixed and left in the oven for 30 minutes.

Green borscht with sorrel in chicken broth

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

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

Ingredients:

• ½ kg of chicken;
• 2 - 3 potatoes;
• two bunches of sorrel;
• onion;
• two cloves of garlic;
• a spoonful of tomato paste;
• herbs, spices, oil.

Ingredients:

1. Put the chicken in a saucepan and pour water (2.5 liters). Add salt, allspice, carrots, onions and bay leaf. We cook the broth.
2. We take out the boiled chicken, like all spices, and vegetables. We cut the meat into pieces and send it to the already strained broth.
3. Sauté chopped onions and grated carrots in vegetable oil, adding tomato paste to them. We send the frying to the broth along with potato cubes.
4. Finely chop the sorrel and as soon as the potatoes are ready, put the greens in the soup. In borsch, you can add not only leaves, but also sorrel stems, which will give the dish a special sour taste.
5. 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 cooking, add chopped garlic, herbs and spices to taste.
6. Ready green borscht with sorrel served with sour cream and boiled egg.

At the same time, garlic is not used in the process of cooking it, and vegetables are cut into squares or dice.

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

Ingredient:

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

Cooking method:

1. Pour chicken meat with cold water and put on fire. As soon as the broth boils, remove the foam, spread 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 about 1.5 - 2 hours.
2. We cut vegetables not into strips, but into squares. We fry the beets in vegetable oil, adding a little sugar, salt and vinegar to it.
3. Remove the skin from the tomatoes and grate the flesh on a grater. Add the tomato mass to the beets and simmer.
4. Saute the onions and carrots separately.
5. As soon as the broth is ready, we throw out all the vegetables and spices from it, cut the meat into pieces and return to the pan along with cabbage and roasted carrots and onions.
6. Then add cubes of potatoes, cook it until tender and immediately spread the beets.
7. We continue to cook borscht for 7-10 minutes. We turn off the finished soup and proceed to the preparation of dumplings.
8. 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.
9. Then we drive in the egg, add another six tablespoons of flour, carefully knead the dough without lumps.
10. We put a pot 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. Put the finished dumplings on a plate.

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

In order for chicken borscht with fresh cabbage to turn out to be a rich red color, add beets to it 10 minutes before it is ready. If you do this earlier, then the beet juice will boil out and lose its natural color.

Borscht is probably one of the most popular soups in any family, and mine is no exception. With chicken, with pork, with beef - it is equally tasty. Today we will cook the fastest borscht - with chicken, especially since we sell young cabbage and carrots.

To prepare classic chicken borscht, take the necessary products. Vegetables need to be washed and peeled.

Remove the skin from the chicken thigh, cut into small pieces, add water and put to boil for 15 minutes. After boiling, remove the foam.

While the chicken is cooking, prepare the roast. Cut the onion into small cubes, fry in vegetable oil until transparent.

Add grated carrots, fry for another 3-4 minutes.

Next, add the grated beets, fry everything together for 5 minutes.

Add your favorite tomato sauce and a little water, mix, cook the roast for about 10 minutes.

Ready vegetable frying can be lightly salted.

At this time, the chicken should be cooked, add coarsely chopped potatoes to it, cook for 10 minutes.

Then add chopped celery, cook everything together for another 5 minutes.

Finely chop the young cabbage.

Add frying and cabbage at the same time to the borscht. Salt, pepper, add bay leaf and crushed garlic clove. When it boils, remove the foam, add white wine vinegar for beet flavor and color, and add sugar to balance the taste. Cover with a lid and cook for 10 minutes over low heat. The cabbage should remain crispy.

Add chopped greens and hold the borscht on the fire for another 1 minute. Turn off the stove and let the borscht brew for at least 20 minutes.

Classic chicken borscht is best served with sour cream and chopped fresh herbs.

Wash chicken breast and place in a pot of water. When the water starts to boil, remove the foam. Boil for an hour.

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

Wash potatoes, peel and cut into cubes.

Wash the pepper, remove the seeds, cut into cubes.

Peel the onion, chop.

Wash carrots, peel, grate.

We do the same with beets.

Peel the garlic, squeeze through a press.

Pour cabbage and potatoes into the broth.

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

Then add tomato paste, granulated sugar and vinegar to the roast, mix well and simmer for another 5-10 minutes. Next, put the roast in the broth. In the meantime, we take the breast out of the broth, separate it from the bones, split it into small pieces and add it back to the soup.

Wash and cut greens.

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

Borscht is best served with sour cream and black bread.

Bon appetit, our chicken borscht is ready!

PS: Finally, I will share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend crushing it into a bowl of soup or just eating it as a snack.