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

1. 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.
   
2. 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.
   
3. First, add the potatoes to the boiling chicken broth.
   
4. 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).
   
5. 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.
   
6. 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).
   
7. 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.
   
8. 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!

Borscht is the most famous dish of Slavic cuisine. Rich, with aromatic meat, it will not leave anyone indifferent. This soup can be made from either chicken or beef broth. The classic recipe is beef borscht, but poultry meat also has its fans. This cooking option is especially popular in homes where there are small children. So, if you decide to cook borscht with chicken, fresh cabbage and beets, our recipe will help you make it especially tasty and aromatic.

My favorite thing to cook is this first course of poultry, I cut the soup set from the back, freeze it, then cook it. It can be made from other parts of the chicken; today I used drumsticks.

TIME: 1 hour 45 min.

Average

Servings: 6

Ingredients

• chicken drumstick – 6 pcs.;
• potatoes – 7 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• cabbage – 180 g;
• tomato juice – 100-150 ml;
• vegetable oil - for frying;
• greens (dill and parsley) - to taste;
• salt – 1 tsp;
• ground black pepper - to taste.

Preparation

First you need to prepare the meat. Wash the shins, remove all unnecessary “details”. Transfer the meat to a pan in which we will cook the borscht and add water. Place on high heat, pour in 2.5 liters of water; when the water boils, turn it down, skim off the foam, and cook for 50 minutes. Don’t think that this is a lot, the bones should give off their taste, the broth should become rich, cook over low heat.

Peel the potatoes, wash and cut into small pieces. If desired, separate the meat from the bones. Salt the broth and add potatoes to it. Place the pan on the heat, reduce it after boiling, and cook for 15 minutes.

Peel and wash beets, carrots and onions. Grate the beets on a coarse grater. Grate the carrots on a fine or medium grater. Finely chop the onion.

Place onions, carrots and beets in a preheated frying pan with a small amount of vegetable oil. Fry the vegetables a little, stirring constantly over high heat.

Add tomato juice and a pinch of sugar to the vegetables, mix and fry for a couple more minutes. Instead of tomato juice, you can use diluted tomato paste. I add two spoons and a little broth.

Add the finished frying to the broth and pepper.

Finely chop the cabbage and add it to the borscht, cook everything together until the cabbage is ready, about 20 minutes, young cabbage cooks faster, old cabbage longer.

Two minutes before readiness, add chopped herbs. Don’t forget to taste the dish for salt and add a pinch if necessary.

Red borscht is ready. Now let’s let it brew a little and serve with sour cream.

An undoubted advantage of choosing poultry meat is the ability to use different parts of it. You can make delicious chicken and cabbage borscht using chicken legs or breasts that have been de-filleted. The most important thing to consider is that the most delicious broth comes from meat on the bone. If you have homemade chicken, you can boil it whole and cut it up when serving. This borscht will turn out to be especially rich and tasty.

Important! Borscht is not a dish that can be prepared in half an hour. It simmers rather than cooks. That is why this soup cannot be rushed. If you want to get delicious borscht with beets, cabbage and chicken, start cooking long before lunch.

Among the various variations of preparing this Slavic soup, borscht with beans stands out. Even true gourmets will enjoy it. This soup can be made without chicken broth, because beans are an excellent nutritional substitute for meat. The recipe for this dish is no different from the classic one, the only difference is the addition of one ingredient - beans, which should be boiled in advance.

If your borscht is ready, don’t forget its main advantage: this soup tastes better on the second day, which means you’ve prepared lunch for at least two days!

It is hardly possible to find a person among us who has not heard about this dish, and all because it has already become a real legend in the world of cooking.

They brew it not only in Ukraine, but also in neighboring countries, they just slightly change the composition; We will prepare borscht with chicken, a step-by-step recipe will help us out with this. Cabbage soup with beets and meat is truly unique; everyone, without exception, loves it for its excellent taste, nutritional value and ease of preparation.

How to cook delicious chicken borscht: a simple recipe

Ingredients

• — 3 l + -
• - 2 tbsp. + -
• — 1 pc. + -
• Fresh herbs (at your discretion: parsley, celery, dill, etc.)- to taste + -
• — 2 pcs. + -
• — 4 pcs. + -
• - to taste + -
• — 1/2 medium sized head + -
• - 2 cloves + -
• — 2 pcs. + -

How to cook red homemade borscht with chicken

There are people who prefer to cook borscht without frying, but it still turns out tastier, which is why this element is present in our recipe.

However, even this fact cannot have a detrimental effect on the calorie content of the dish: 100 g of your favorite “red soup” accounts for approximately 47 kcal. So those losing weight can use it without fear.

• Pour cool water over the chicken breast and place the pan with the meat over high heat.
• While the chicken is cooking (this will take about 30-40 minutes), we will prepare the frying. To do this, first peel the carrots, beets and onions, and then cut them medium-sized. Fry the chopped vegetables in a frying pan with hot vegetable oil until the vegetables soften.
• Peel the potatoes and cut them into small cubes.
• Shred the cabbage randomly.
• When the chicken meat is cooked, take it out of the broth, and instead of the breast, throw chopped cabbage and potatoes into the pan.
• Boil the vegetables for 20 minutes, then add their “solitude” by frying. We continue to cook everything further.
• Separate the boiled meat from the bone and chop it finely. Place the meat pieces into a saucepan, turn off the heat on the stove and leave the dish alone for 20 minutes to let it sit.

• Finally, add crushed garlic and chopped herbs to the chicken borscht. Mix everything and serve the aromatic homemade chicken borscht in portions to the table.

From the specified amount of ingredients you will get 8 medium servings.

How to cook borscht with chicken - video recipe.

Classic recipe for chicken borscht with cabbage

If you are looking for an easy recipe for making red borscht, then this recipe is perfect for you. To cook, you need a standard set of inexpensive products, a little effort and a saucepan - that’s the whole secret to the success of your favorite dish.

Ingredients

• Potatoes – 5-6 pcs.;
• Chicken leg – 1 pc.;
• Tomato puree – 75 g;
• Beets – 1-2 pcs.;
• Onion – 1 pc.;
• Salt - to taste;
• Carrots (medium fruit) – 1 pc.;
• White cabbage – ½ piece;
• Water – 2.5-3 l;
• Any greens (fresh) - to taste;
• Vegetable oil – quantity to taste (only for frying).

How to cook delicious chicken borscht: recipe step by step

1. First of all, boil the chicken: lower the meat into boiling water, bring to a boil, then drain the liquid from the pan.
2. Instead of draining the broth, add a new portion of clean cold water to the container, bring it to a boil, then reduce the flame on the stove and cook the chicken leg until half cooked.
3. While the chicken is cooking, cut the potatoes into medium cubes, finely chop the onion, grate the carrots, and finely chop the cabbage.
4. Potatoes will be the first vegetable cut into the pan with chicken, followed shortly by cabbage.
5. Fry the onion in oil in a frying pan until translucent, then mix it with carrots and continue to simmer until browned.
6. As soon as the vegetables in the frying pan are browned, add tomato puree into it, simmer everything together for 1 minute, then pour it into the pan with borscht. Cook the “red soup” for another 5-10 minutes.

Instead of tomato puree, you can use 2 fresh tomatoes or 1 glass of tomato juice, if desired.

1. Three beets on a grater (necessarily a large one), pour the chopped root vegetable into a saucepan, then add 1 tbsp. (or to taste) salt.
2. Cook the chicken borscht until the beets are fully cooked, add (if desired) peppercorns, as well as bay leaves. Finally, be sure to sprinkle everything with herbs and season with sour cream.

At this point the cooking is complete, the slightly cooled borscht can be served with a slice of bread on the table.

Secrets of the most delicious homemade borscht with chicken

1. It’s not necessary, but you can add vinegar to the borscht (no more than 1 tbsp) so that it better retains its beautiful beetroot hue.
2. If you don’t really like the vinegar taste and smell, then you can use a trick - add 1-2 tbsp. vinegar for frying. When you saute sliced ​​vegetables in a frying pan, pour the specified amount of vinegar onto the bottom of the container. Stir it with the vegetables until it has completely evaporated.
3. For those who want to cook borscht without frying, you can use the recipe for cooking in a slow cooker. In this case, you don’t need to fry anything, you just boil the chicken first, and then throw all the necessary (chopped) ingredients into the multibowl. You need to cook borscht in a multicooker for 1 hour on the “Soup” mode.
4. To make homemade red borscht as tasty as possible, use spices. In addition to the classic laurel and black pepper, you can add garlic, ground coriander or its seeds, basil, etc.

Borscht is a dish that can be very varied. Those who did not know whether (and how much) it was possible to cook chicken for borscht now know for sure that this is simply necessary.

Of course, chicken meat can be replaced with beef or pork, but the version with chicken is more dietary, and it also gives the “red soup” lightness and a certain tenderness in taste.

Chicken borscht should definitely be included in your diet. It is not necessary to use it every week, but at least several times a month is definitely worth it.

Bon appetit!

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

Classic chicken borscht

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

Components:

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

Process description:

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

Serve aromatic borscht with sour cream and herbs.

Cooking in a slow cooker

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;
• carrots – 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 tsp. l.;
• boiling water – 2.5 l.

Description of cooking:

1. Pour 3 tablespoons of vegetable oil into a multicooker bowl. Place the chicken, sprinkle chopped onions, bell peppers, grated carrots and beets on top. Set the “Quenching” mode for 1 hour 20 minutes.
2. After 20 minutes, open the multicooker lid and stir the contents. Add shredded cabbage, chopped potatoes, tomato paste, bay leaf, 1 tbsp. l. salt, hot water.
3. In an hour the dish is ready. After the signal about the end of the process, you can add 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.

Dietary breast recipe

This recipe for borscht with chicken 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 l.

Description of cooking:

1. Boil broth from chicken fillet and 2 liters of water. After boiling, reduce the heat and skim off the foam. The cooking process should take place at low heat.
2. Onions, carrots, beets are fried in vegetable oil in a frying pan 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 tender, add cabbage to the broth, then fry it. Add salt, wine vinegar, and spices to taste to the borscht. Cook for another 5 minutes and turn off the heat.

Ready-made aromatic borscht is served with herbs and garlic buns.

With sauerkraut

This borscht is cooked without beets and is called shchi. This is an original 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 dec. l.;
• egg – 1 pc.;
• oil – 3 tbsp. l.;
• water – 2.5 l.

Description of cooking:

1. In a high frying pan, fry chopped onion in oil. Add sauerkraut and tomato paste to it, add water, and leave to simmer for about an hour.
2. A rich, aromatic broth is cooked from chicken using 2 liters of water.
3. When the bird is ready, take it out of the broth and add the stewed cabbage.
4. Make a dressing from flour and water, add it to boiling cabbage soup along with chopped chicken meat.
5. Taste the broth and add salt to taste.
6. The finished cabbage soup is poured into pots, chopped herbs and garlic are added.
7. Cover each pot with puff pastry brushed with beaten egg on the bottom.
8. Sprinkle with sesame seeds and place the cabbage soup in the oven, heated to 200°C.

When the dough is browned, take out the hot cabbage soup and serve it to the table directly in the pots.

Green borscht with chicken broth

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

Products:

• chicken – 800 g;
• potatoes (peeled) – 350 g;
• carrots – 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.

Description of cooking:

1. Boil the chicken in 2 liters of water until tender. Season the broth at the end of 1 tbsp. l. salt.
2. While the broth is cooking, fry onions and carrots with vegetable oil.
3. Cut the potatoes and add them to the broth, after removing the chicken.
4. After 10 minutes, add chopped dill, sorrel, eggs and frying.
5. When the borscht boils, remove it from the heat.

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

It’s easy to try all the recipes described. They contain an affordable range of products and are easy to implement. The result of culinary experiments will delight not only you, but also your loved ones.

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: in 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.

You will need:

• 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
• Green
• 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 to 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!