Chicken borscht - 6 step-by-step recipes

Since ancient times, borsch has been one of the most beloved first courses among the Slavic peoples. Once upon a time borscht was called ordinary hogweed soup. And later they cooked with beet kvass.

The classic recipe for borscht with beets, cabbage and chicken

In order for the borscht to have a rich burgundy color, you need to choose medium-sized beets - a variety for salad - and add the fry 10 minutes before it is fully cooked.

Cooking time - 1 h. 20 min.

Cooking time - 1 hour.

Servings Per Container: 8.

• 
  We prepare the work surface. We put all the ingredients for making borsch on the table.
• 
  Next, we take chicken meat, rinse it and soak it in a separate container with cold water.
• 
  We clean vegetables. We pour out the water and take out the meat, put it in a saucepan with two liters of cold water. We turn on the stove, put the pan on the burner. When the water starts to boil, remove the foam. Reduce the temperature a little and cook the chicken for 30-40 minutes until fully cooked.
• 
  While the chicken is on the stove, we have time to cut vegetables. We chop the cabbage not very coarsely with a sharp knife.
• 
  Cut the potatoes into strips or arbitrarily, as you like.
• 
  As soon as the chicken is boiled and completely cooked, we take it out of the pan. Pour potatoes and cabbage into the broth. We leave for 15-20 minutes.
• 
  During this time, we will have time to prepare the beets. Coarsely grind it on a grater. We put the pan on the stove, pour vegetable oil into it and heat it up. We spread the beets and lightly fry. Then put it in a saucepan with vegetables.
• 
  Finely chop the onion and pour it into a preheated pan with vegetable oil. Stir constantly. Fry until golden brown. In the process of frying, grind the carrots (large). Add carrots to onions and fry for about five minutes.
• 
  Now add 2 tablespoons of tomato paste to the frying and mix. Fry for another couple of minutes.
• 
  Put the contents of the pan into a saucepan. Add spices, bay leaf and some garlic. Cook the borscht for another 7 minutes over high heat. Turn off the stove and let the dish brew.
• 
  Pour borscht on plates, add a couple of tablespoons of sour cream and herbs.

Bon Appetit!

How to cook delicious borsch with chicken and sauerkraut?

For lovers of diet food, we recommend trying the recipe for borscht with chicken and sauerkraut. It turns out to be lighter, but no less tasty.

Cooking time - 1 hour 20 minutes.

Cooking time - 1 hour.

Servings Per Container: 8.

Ingredients:

• Chicken - 650-700 gr.
• Water - 2 liters.
• Potatoes - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1-2 pcs.
• Beets - 1 pc.
• Tomato paste - 2 tablespoons
• Vegetable oil - for frying.
• Parsley - 0.5 bunch.
• Dill - 0.5 bunch.
• Sauerkraut - 250 gr.
• Vinegar 9% - 1 tbsp

Cooking process:

1. Let's start cooking chicken borsch. We wash the meat and dry it with paper towels. We cut it into pieces of medium size. We put it in a saucepan. Pour a couple of liters of cold water and put it on the stove. Cook for 20-30 minutes.
2. While the meat is being cooked, let's take care of the vegetables. Chop the onion into small cubes, coarsely chop the beets and carrots into a grater.First add the onion to a preheated pan with oil and fry until golden brown, then the carrots and beets. Do not forget to stir constantly. Pour in the vinegar according to the recipe.
3. Peel the potatoes and cut them into medium strips or cubes. We fall asleep in a saucepan with broth.
4. Add a little water and tomato paste to the mixture of vegetables in a frying pan. Stir and simmer for a couple of minutes.
5. Pour sauerkraut into a bowl. Finely chop the herbs and add to the cabbage.
6. 5 minutes after adding the potatoes, pour the frying into the pan. When the potatoes are ready, we send greens and cabbage to the borscht. Salt the borscht, bring to a boil. After a minute, turn it off.
7. When the borscht is infused and cooled down a little, serve with a couple of tablespoons of sour cream.

Bon Appetit!

Step-by-step recipe for cooking chicken borscht without cabbage

The recipe for borscht without cabbage is traditional for Belarusian cuisine. However, this does not make it less tasty and attractive.

 Cooking time - 1 hour 20 minutes.

Cooking time - 45 min.

Servings Per Container: 12.

Ingredients:

• Chicken - 500 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Large beets - 1 pc.
• Sunflower oil - 2 tablespoons
• Adjika - 3 tablespoons
• Bay leaf - 1 pc.
• Vinegar - 1 tablespoon
• Black peppercorns to taste.
• Ground black pepper - to taste.
• Salt to taste.
• Parsley - 2 branches.
• Water - 2 liters.

Cooking process:

1. We wash the chicken meat and dry it with a paper towel. Put in a pot of water. We put on the burner and turn on the stove. Bring the broth to a boil, constantly remove the foam. The chicken should be boiled and loosened from the bone. We take out the chicken from the pan. We leave the broth and continue to cook with potatoes, which we will prepare in advance.
2. While the chicken is on the stove, prepare the potatoes. We clean, rinse and cut into strips. Pour into broth.
3. Peel the onions and carrots, rinse a little. We try to cut the onion as small as possible, grate the carrots. Put a frying pan on the burner and pour oil. We turn on the stove and heat it up. Add the onion and stir for a couple of minutes until softened. Next we fall asleep carrots. We continue to stir.
4. In the process of frying, we will deal with beets. We clean it and rub it on a coarse grater.
5. Put the grated beets in the pan. Cover with a lid and wait for the beets to soften. Then add adjika and vinegar. Stir until smooth and remove from the stove.
6. Separate the meat from the bone and cut it into medium-sized pieces.
7. We make sure that the potatoes are completely boiled, and add frying and chicken to the broth. Let the borscht cook for another 10-15 minutes, then turn it off. 2 minutes before removing from the stove, salt and pepper the dish, pour the chopped greens. We serve borscht with sour cream on the table.

Bon Appetit!

A simple and delicious recipe for borscht with chicken and fried

This special dish will beautify even a festive table. And borscht is prepared from chicken much faster than from other meat.

Cooking time - 1 hour 20 minutes.

Cooking time - 1 hour.

Servings Per Container: 6-8.

Ingredients:

• Chicken - 300-400 gr.
• Beets - 1 pc.
• Carrots - ½ pc.
• Onion - 1 head.
• White cabbage - 100-150 gr.
• Garlic - 2-3 teeth.
• Potatoes - 1-2 pcs.
• Salt to taste.
• Pepper to taste.
• Tomato paste - 1 tablespoon
• Sugar - 1 tsp
• Vinegar 9% - 1-2 tsp
• Dill - 4-5 branches.
• Vegetable oil - 2-3 tablespoons
• Water - 2-2.5 liters.

Cooking process:

1. Any parts of chicken (breast, ham, wings) can be used to prepare borscht. Take a saucepan and fill it with water. Next, we send the chicken (we pre-wash it and cut it into pieces). After the broth boils, leave it and the chicken to cook for another 30 minutes. During this time, we will have time to prepare the vegetables. Peel the carrots, rinse and grind them with a grater. Shred cabbage.
2. Remove the peel from the potatoes with a knife, rinse with warm water and cut into cubes. Remove the onion skins and finely chop the onion. Remove the peel from the raw beets and grind them on a coarse grater.
3. When the broth boils, pour the potato cubes into a saucepan.
4. Next we send the cabbage.We are waiting for the broth to boil again and the vegetables soften. It will take 15-20 minutes.
5. In the meantime, we will be engaged in frying for borscht. We put a frying pan with oil on the burner and turn on the stove. After it has warmed up, lay out the onion and begin to sauté. Next, pour out the carrots and also sauté for a couple of minutes.
6. Add beets and tomato paste. For a richer taste, pour in a little vinegar, sprinkle with a pinch of sugar. Mix slightly. Pour chicken broth into the ladle and add it to the frying. Cover the pan with a lid and simmer for another 15-20 minutes to bring the beets to readiness.
7. After the allotted time, we send the vegetable mix into a saucepan with broth. Cook the borscht over low heat for 10 minutes. A couple of minutes before the end of cooking, salt and pepper the borscht, add chopped garlic and herbs.
8. The borsch is almost ready. After 10-15 minutes, it will cool down and become richer. We serve to the table. Season the portions with a couple of tablespoons of sour cream.

Bon Appetit!

Rich and delicious chicken borscht in a slow cooker

In a slow cooker, borscht turns out to be no less rich and tasty. You just switch modes, and the technique does everything by itself.

Cooking time - 2 h. 30 min.

Cooking time - 30-40 minutes.

Servings Per Container: 6-8.

Ingredients:

• Chicken drumsticks - 2-3 pcs.
• Potatoes - 3 pcs.
• Cabbage - 100-150 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Beets - 1 pc.
• Tomato paste - 1 tablespoon
• Vinegar - 2 tablespoons
• Garlic - 2 teeth
• Peppercorns - 5 pcs.
• Bay leaf - 1 pc.
• Greens to taste.
• Salt to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. We wash the chicken parts in warm water and dry them. Then put it in the multicooker bowl. Then we send pepper and salt. We need the "Soup" mode, the time is 1 hour. We timed 50 minutes. After this time, add the bay leaf to the broth.
2. After an hour, we take out the chicken from the bowl, and pass the broth through a sieve into a container.
3. Let's start cutting vegetables. Let's start with the bow. We clean it and cut it into small cubes.
4. Pour oil into the multicooker bowl, pour onions and fry (in the "Fry" mode, time - 5-7 minutes).
5. Peel and rinse carrots and beets. Grind on a coarse grater into a separate container.
6. The onion has become transparent, so we add grated carrots and beets, tomato paste, vinegar and a ladle of ready-made broth to it. We set the "Fry" mode and pass the contents for 10 minutes.
7. Peel the potatoes, rinse them and cut them into cubes.
8. Remove the chicken meat from the bone.
9. Finely chop the cabbage on a cutting board.
10. The vegetables are ready. Open the multicooker, add potatoes to the bowl. Pour the broth next. We set the "Soup" mode for 1 hour.
11. After 40 minutes, add cabbage and chicken to the borscht. Next, we send the squeezed garlic and herbs (cut in advance). After an hour, we set the "Heating" mode and simmer the soup for another 30 minutes. The dish is ready.

Bon Appetit!

How to cook hearty and flavorful borsch with chicken and beans?

Beans give borscht an unusual nutty flavor. Even without meat, it turns out to be very satisfying and tasty.

Cooking time - 1 hour 10 minutes.

Cooking time - 1 hour.

Servings Per Container: 6.

Ingredients:

• Chicken - 500 gr.
• Beets - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Cabbage - 300 gr.
• Potatoes - 2 pcs.
• Red beans - 1 tbsp
• Lemon juice - 20 ml.
• Sugar - 1 tsp
• Salt to taste.
• Garlic - 3 teeth.
• Bay leaf - 1 pc.
• Peppercorns - 5 pcs.
• Vegetable oil - 3 tablespoons

Cooking process:

1. We thoroughly wash the chicken in warm water, free it from films, skins and veins, cut not medium-sized pieces. While the broth comes to a boil, constantly remove the foam. We make the fire smaller. Salt and pepper the contents of the pan, add the bay leaf.
2. Trim the potato skins and rinse the potatoes with water. We cut in any shape.
3. Peel carrots and beets. Rinse and cut into strips.
4. Remove the husk from the onion. First, we cut the onion into rings, and then divide each ring into four parts.
5. Put a frying pan with cooking oil on a preheated stove. Pour the onion and stir constantly until it softens.
6. Now it's the turn of the carrots. We also stir it together with the onion for three minutes.
7. Fry the beets for 5 minutes. Do not forget to stir constantly. Then pour the vegetables with lemon juice and sprinkle with sugar. Fry, stirring constantly, for another 5 minutes.
8. 15 minutes after the broth has boiled, add beans to it (either cooked or soaked overnight in advance). Cook for 15 minutes.
9. We fall asleep potatoes. When the broth boils, remove the resulting foam and add the cabbage. We leave for 10 minutes.
10. And finally, we send the vegetable mass to the pan. We mix. We try to see if there is enough sugar and salt. Cook for another 20 minutes over medium heat.
11. Chop the garlic very finely and pour it into the contents of the pan 5 minutes before the borsch is fully cooked. We remove the bay leaf. Turn off the borscht and let it brew for 10 minutes.

Bon Appetit!