How long to cook chicken for borscht. Step-by-step recipe for classic borscht with chicken

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.

Dietary borscht made from chicken and fresh cabbage

• chicken breast fillet – 0.4 kg;
• beets – 0.3 kg;
• white cabbage (fresh) – 0.5 kg;
• white beans (dry) – 0.2 kg;
• water – 3 l (excluding consumption for cooking beans);
• potatoes – 0.3 kg;
• sweet pepper – 0.2 kg;
• carrots – 100 g;
• tomatoes – 0.3 kg;
• garlic (optional), fresh herbs - to taste;
• salt, spices - to taste.

• Sort the beans, rinse, cover with cool water, and leave overnight. Rinse again, cover with clean water, and boil until soft. If you don’t want to bother with cooking beans, you can use canned ones - you’ll need a large jar. If you use canned food, the dish will be slightly less healthy.
• Wash and dry the beets, wrap them in foil and bake in the oven until soft. Remove from the oven, wait 20 minutes, remove from foil, cool, peel, grate or cut into thin, small strips.
• Pour water over the chicken fillet and boil for 20 minutes after boiling. Remove from the broth, cool, cut into small cubes.
• Place peeled and medium-sized potatoes into the broth.
• Finely chop the cabbage and add it to the soup 5 minutes after adding the potatoes.
• Peel the onion and cut it into small pieces.
• Scrape the carrots and grate coarsely.
• Wash the pepper and remove the seeds. Cut the pulp into strips.
• Place beans and chicken into the soup. When the contents of the pan boil again, put peppers, onions and carrots, peeled and medium-sized tomatoes into cubes. Add salt and spices.
• Pass the garlic through a special press and mix with finely chopped dill.
• 10 minutes after adding the tomatoes and other vegetables, add the beets to the soup. After 5 minutes, add dill and garlic. Cook the soup for another minute and remove from heat.

When preparing dietary borscht, the vegetables are not fried; the vegetables are added fresh. To prevent beets from losing their color due to prolonged cooking, they are pre-baked and placed in borscht already prepared. A soup made from beets, fresh cabbage and chicken breast prepared according to this recipe will be healthy and low in calories.

Chicken borscht made from fresh cabbage will appeal to both those who love to eat tasty food and those who adhere to the principles of a healthy diet. Knowing the cooking technology, even an inexperienced housewife can cook a beautiful and aromatic soup.

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 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 acidity, salt and sweetness.

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

Multicooker recipe

In principle, when we cook borscht in a slow cooker, it does not differ much from the usual dish in a saucepan. The advantage is that this method takes less time and effort from the housewife, who does not need to stand at the stove all the time.

Ingredients:

• chicken meat – 0.4 kg;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrot – 1 pc.;
• beets – 1 pc.;
• cabbage – 0.35 kg;
• pepper – 1 pc.;
• garlic – 2 cloves;
• homemade tomato – 0.2 l.

Step by step recipe:

1. Cut the meat into small pieces and place in the multicooker bowl.
2. Cook for 10-15 minutes. in the “Frying” mode.
3. Add onions, carrots and peppers to the meat. Cook for another 20 minutes.
4. Add potatoes to the vegetables and pour in 2 liters of boiling water. Switch the device to the “Extinguishing” mode for 40 minutes.
5. Fry finely chopped beets and tomatoes in a frying pan for 3-5 minutes.
6. After the timer signal, add cabbage, garlic and dressing to the multicooker. Salt and pepper.
7. Cook in the “Stew” mode for another 20-25 minutes.

Borscht can be served with sour cream or mayonnaise and a sprig of herbs as a decoration.

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.

Green borscht with chicken and sorrel

This dish has many recipe options. But the most popular was and remains borscht made from sorrel with boiled or raw egg. It will satisfy any gourmet.

Ingredients:

• chicken – 0.5 kg;
• potatoes – 3 pcs.;
• sorrel – 2 bunches;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• egg – 2 pcs.;
• garlic – 2 cloves.

Step-by-step recipe for borscht with chicken:

1. The chicken is filled with water, onions and carrots are added, 1 piece each, and boiled until tender. You can add a few peppercorns and a couple of bay leaves.
2. The meat is cut into large pieces and returned to the broth.
3. Diced potatoes are poured into a pan and cooked until half cooked.
4. Finely chopped onion, garlic and grated carrots are stewed in a frying pan for about 5-7 minutes. and pour into the pan.
5. The sorrel is thoroughly washed and finely chopped. It is added to vegetables when the potatoes are almost ready.
6. Cook the borscht for no more than 3-5 minutes.
7. At the end, eggs are added to the boiling broth. They need to be beaten well and gradually poured into the pan, stirring constantly. Salt and pepper, add citric acid if desired.

Some housewives prefer hard-boiled eggs rather than raw ones.

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 onions 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.

Poltava style borscht with dumplings

Poltava borscht with dumplings is a tasty, hearty and truly homemade dish that will please even the most demanding guests.

Ingredients:

• chicken – 0.35 kg;
• parsley root – 1 pc.;
• celery root - 1.5 tbsp. l.;
• cabbage – 0.5 kg;
• onion – 1 pc.;
• carrot – 1 pc.;
• beets – 1 pc.;
• potatoes – 6 pcs.;
• tomato – 1 tbsp. l.;
• flour – 0.25 kg;
• water - as much as needed;
• egg – 1 pc.

Step by step recipe:

1. Parsley root is cut into slices, celery into strips.
2. The meat is boiled and removed.
3. After this, roots are added to the pan, 0.5 tsp. salt and cook everything until the chicken is completely cooked.
4. Onions and carrots are fried until golden brown and added to the broth.
5. Remove the meat from the pan and add beets, cabbage and potatoes at intervals of approximately 10-15 minutes.
6. After the borscht boils, reduce the heat and cook for another 20 minutes.
7. Immediately before turning off, tomato paste is added and the dish is allowed to brew for 10-15 minutes.
8. Dumplings are prepared: salt is dissolved in boiling water, then mixed with flour. When the dough has cooled, an egg is driven into it and kneaded thoroughly again.
9. The dumplings are cooked in a separate container (they should float).

When serving, several pieces of meat, a couple of dumplings are laid out on the bottom of the plate and the whole thing is filled with borscht. You can decorate the top with a sprig of parsley.

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.

Nourishing, rich borscht is made not only from pork ribs. We suggest preparing an appetizing first course with chicken meat. An easy and dietary recipe for borscht with chicken will be a godsend for the hot summer. And also those who watch their figure and try to eat low-calorie foods.

This first dish is often called the “love potion.” And for good reason! Successful borscht helps to conquer the receptors with a harmonious combination of vegetable flavors, saturate the body with useful elements, and satisfy the feeling of hunger for a long time. Every homemaker should know the step-by-step recipe with a photo of chicken.

Required:

· Chicken thighs – 4 pcs.; · Potato tubers – 2 pcs.; · Carrots – 1 pc.; · Beans – 150 gr.; · Onion – 1 pc.; · Beetroot – 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 plump up.
2. Chicken thighs can be replaced with ham, wings or half a carcass. It is important that the meat is on the bone for better fat.
3. Wash the meat component, place it in a saucepan and pour in 2 liters. water.
4. Cook the meat over high heat until it boils.
5. Turn down the noise and turn the heat to medium-low. Add beans, cook for 50 minutes.
6. Prepare vegetables for borscht with chicken recipe. The step-by-step recipe is as follows: peel the carrots, potatoes, onions and beets.
7. Cut the potatoes into small cubes. Place in a bowl, fill with water.
8. Grate the carrots and beets, chop the onion finely.
9. While the broth is cooking, prepare the dressing.
10. Heat a frying pan, add a small amount of butter.
11. Fry lightly grated beets.
12. Add carrots and onions. Stirring, fry until half cooked.
13. We will prepare our recipe for delicious borscht with chicken with tomatoes.
14. Blanch the tomato (dip in boiling water for 1 minute), peel the skin, and chop.
15. Add tomato to vegetable dressing, stir.
16. Lightly salt, add herbs, spices, a spoonful of tomato paste. Simmer all ingredients covered for 5 minutes over low heat.
17. How to cook borscht with chicken without cabbage? Continue the step-by-step recipe by shredding the cabbage.
18. Remove the meat component to the board and add shredded cabbage to the broth.
19. Separate the meat from the bone and cut into small pieces.
20. After the cabbage has cooked for 10 minutes, add the potato cubes.
21. Cover with a lid and simmer for 15 minutes.
22. Add the prepared dressing to the borscht. The classic recipe with chicken photo is almost ready. Season with salt and add bay leaf.
23. Cover with a lid and simmer for 5-7 minutes.
24. Chop the greens and add to the pan. Cover with a lid and turn off the heat. Leave to brew and serve with sour cream.

Dried vegetables add a piquant flavor to any dish, and borscht is no exception. They make the recipe with chicken with fresh cabbage completely atypical. If the list of ingredients is kept secret, your family will spend a long time trying to guess the secret of the amazing taste and appetizing aroma of the dish.

Required:

· Chicken – 1⁄2 carcass; · Large beets – 1 piece; · Carrot – 1 pc.; · Onion – 1 pc.; · Sun-dried tomatoes 3 pcs.; · Dried bell pepper – 1 pc.; · Cabbage – 250 gr.; · Potatoes – 3 pcs.; · Parsley – 0.25 bunches; · Tomato paste – 1.5 tbsp. l.; · Salt, bay leaf, pepper.

Cooking technology:

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

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

Required:

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

Preparation:

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 cook.
2. After boiling, add 1 whole peeled onion. Cook over low heat for 1.5 hours.
3. Boil the eggs. After boiling, simmer over low heat for 10 minutes.
4. Peel the carrots, onions and potatoes.
5. To prepare a simple recipe for borscht with chicken, make small cuts. Then the vegetables will cook quickly. Cut the potatoes into small cubes, place in a bowl, cover with water to prevent them from turning black.
6. Chop the carrots into neat strips.
7. When the broth has boiled for 1.2 hours, remove the chicken. Also remove the onion; it imparts flavor and aroma to the broth.
8. Salt the broth, add carrots to the borscht. The recipe is easier to prepare with chicken breast - it is cut into neat slices. But a carcass with bones gives better fat and a richer taste, so we recommend using meat with bones.
9. While the carrots are cooking, separate the chicken meat from the bones and chop.
10. 10 minutes after carrots, add potatoes to the broth.
11. Add chopped meat to the soup.
12. After the potato cubes have cooked for up to 15 minutes, add all the chopped sorrel to make a thick and tasty borscht. The step-by-step chicken recipe is almost complete. All that remains is to bring it to taste with salt, spices, and bay leaf.
13. 5-7 minutes after the sorrel, add the diced eggs.
14. Boil for 5 minutes. Serve with sour cream. You can add it separately to a plate or pan before turning it off and boil it.

Borscht recipes

Tasty, aromatic, light on the stomach and very low-calorie borscht with chicken - prepare it according to our signature recipe with step-by-step photos and videos.

1 h 10 min

225 kcal

5/5 (2)

I love borscht very much, but sometimes this dish seems too difficult for me to digest and is unsuitable for frequent consumption - all because of the fatty pork and beef, which are the main ingredients of almost any normal borscht.

I recently learned from a friend that she has come up with her own step-by-step recipe for chicken borscht with fresh cabbage, which boasts reduced calories and an incredibly delicious taste. Having rewritten this recipe and prepared my own borscht using it, I was pleasantly surprised: the dish actually turned out to be quite dietary, but at the same time remained tasty, aromatic and rich.

My family shared this opinion with me, so I decided, with my friend’s permission, to post this original recipe today for the general public to judge. So, let's start cooking.

Kitchen tools

The dishes, utensils and tools that you will need in the process of preparing borscht must be prepared the sooner the better:

• a saucepan or pan with a non-stick coating and a thick bottom with a volume of 4 liters or more;
• several deep bowls with a capacity of 250 to 950 ml;
• tablespoons;
• measuring utensils or kitchen scales;
• wide frying pan with a diameter of 25 cm;

• skimmer;
• teaspoons;
• cotton and linen towels;
• fine and medium grater;
• cutting board;
• wooden spatula;
• sharp knife;
• kitchen oven mitts.

In addition, keep your blender or food processor with a chopper ready to be able to quickly prepare some ingredients for adding to the soup.

You will need

The basis:

Did you know?

This recipe for borscht with chicken allows for changes in the list of vegetable ingredients - along with carrots, cabbage and beets, sweet bell peppers, parsley and celery root, as well as Jerusalem artichoke, capsicum red peppers or turnips will look great in the broth. All these ingredients should only be added if you are absolutely sure that they suit you.

Additionally:

• 1 bunch of dill;
• 20 ml sunflower oil;
• 1 bunch of parsley;
• 3 – 4 bay leaves;

• 6 g ground black pepper;
• 7 g table salt;
• 6 g ground red pepper.

Important!

Additional spices will be useful in any borscht - and chicken borscht is no exception. In addition to the standard seasonings, I love adding a teaspoon of rosemary, basil, oregano and marjoram.

Borscht in chicken broth with fresh cabbage and beets

There are countless fans of this Slavic dish.
It is prepared in winter and summer; perhaps this is the best first course for a hearty lunch. We present a simple, step-by-step recipe with photos in which you can easily prepare borscht with chicken, fresh cabbage and beets, and learn all the secrets of delicious borscht. The popular Slavic dish has a standard set of ingredients, by changing the proportions of which you can easily adjust the thickness of the broth. Borscht made with chicken broth is much faster to prepare than the classic one cooked with meat on the bone. Both chicken fillet and breast are suitable for this soup, but borscht made from chicken legs is especially tasty. In our simple recipe we will use homemade chicken meat; it takes a little longer to cook, but the soup turns out more rich.

CONTENT:

Ingredients:

• Chicken (fillet, legs) - 500 gr.;
• Potatoes - 5-6 pcs.;
• Beetroot - 1 pc.;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Pepper - 1 pc.;
• Fresh cabbage - 1/2 pcs.;
• Garlic - 3-4 cloves;
• Tomato paste - 70 gr.;
• Greens (parsley, dill);
• Bay leaf - 2 pcs.;
• Allspice

Cooking sequence

Preparation

1. Peel the onion and chop finely using a knife.
2. We wash the carrots, peel them and cut them into cubes or just grate them.
3. Peel the beets and grind them in a blender or chop them with a knife.
4. Cut the potatoes into cubes or slices, then add water in a bowl.
5. We clean the cabbage from rotten leaves and finely chop it.
6. We wash the chicken meat, remove excess fat and cut it into portions.
   Did you know?

   You can cut the meat differently if you choose chicken fillet or minced meat for the borscht. It is best to cut the pulp into small cubes, fry the minced meat in a frying pan along with the frying, and place the entire thigh part into the broth without trying to chop it. You can use both breast fillet and leg meat; with the leg it turns out more delicious.

First stage of preparation

1. Place the chicken in a saucepan and fill with water.
2. Let it cook over medium heat, adding bay leaf and salt.
3. As soon as the broth boils, do not forget to remove the foam from it with a slotted spoon and continue cooking.
4. Pour sunflower oil into a frying pan and add the prepared onions.
5. Place the dishes on medium heat and fry the mixture until golden brown.
6. After this, add the chopped carrots and mix the vegetables with a spatula.
   Important!

   Some modern cooks advise frying only the onions and beets to save time, and immediately place the carrots in the broth. I don’t like this innovation, since the carrots become too hard and noticeable in the borscht if they are not softened in a frying pan first.

7. Simmer the mixture for about ten minutes, reducing the heat to low.
8. Then add the prepared beets and pour out the tomato paste; if desired, you can make borscht with vinegar.
9. Stir and let the mixture simmer for about five minutes.
10. Add black and red pepper, some chopped herbs.
11. Turn off the stove and let the fry stand for a few minutes.

Second stage of preparation

1. Our broth should be almost ready: put chopped potatoes in it.
2. After this, let the liquid come to a boil again.
3. As soon as this happens, add the prepared roast to the soup.
4. Mix the brew thoroughly, taste for salt and seasonings, adding both if necessary.
5. Wait for it to boil again, and then add shredded cabbage to the borscht.
6. Cover the broth with a lid, set the heat to minimum and continue cooking the borscht for another ten minutes.
7. We test the dish to see if it is ready, turn off the stove and let the borscht brew for a bit.

Made!

Now you know the exact answer to the question of how to prepare delicious borscht with chicken without wasting all your free time.

To serve, pour the borscht into portioned plates and be sure to add meat, some fresh herbs and a tablespoon of sour cream to each - no one will refuse this dish! In addition, try serving borscht with croutons and cheese fried in butter: my friend does this, and there is no end to those who want to dine.

Borscht should be stored in the refrigerator, always close to the wall, where a more or less stable temperature is always maintained.

Did you know?

Borscht with chicken in a slow cooker turns out absolutely excellent! To do this, prepare the frying using the “Stewing” or “Roasting” program, and then fill the mixture with purified water. As soon as the liquid boils, add the chicken and cook the borscht for about twenty minutes in the “Soup” or “Baking” mode. After the time has passed, add the remaining ingredients, salt and pepper your dish and let it cook a little more in the same program - no more than ten to fifteen minutes.

Recipe Borscht with chicken fillet. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Borscht with chicken fillet”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Borscht with chicken fillet is 31 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Video recipe for borscht with chicken

If you still have questions about cooking borscht with chicken, be sure to watch the video, which tells you how to properly prepare the ingredients and cook the perfect dish.

Any dish can quickly get boring, even the most delicious and satisfying, so now I decided to recommend you a few more options for excellent soups for every day. For example, prepare a wonderful, very rich one, which the children adore most in my family. In addition, do not pass by a rather unusual for our region, but super tasty.

If you adore meat, but do not want to cook traditional dishes, then you will definitely like the delicious one, famous for its tender, delicate structure. Don’t forget also about classic Ukrainian and my favorite - we all ate this in kindergarten, so it’s time to introduce it to your own children!

It is hardly possible to find a person among us who has not heard of 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 them for their 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 things. + —
• - to taste + -
• — 1/2 medium-sized head of cabbage + —
• — 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 “seclusion” 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.

Chicken borscht with fresh cabbage

step by step recipe with photos

First courses based on aromatic chicken broth are recognizable “from the first spoon.” Its unsurpassed taste sets a high culinary tone even for borscht, especially if poultry is purchased.

The dish will turn out excellent if you add a little butter and bell pepper while frying the vegetables. Depending on the taste of the tomato, you can add a pinch of sugar.

It is more convenient to divide the meat into portions by removing it from the pan. A plate of borscht with an island of sour cream in the middle and herbs cannot be imagined without garlic donuts or large slices of black bread sprinkled with caraway seeds.

Ingredients

• potatoes - 5–6 pcs.
• chicken – 600 g
• beets - 1 pc. (large)
• carrots - 1 pc.
• onion - 1 pc. (large)
• white cabbage - 0.5 heads
• tomato paste - 4 tbsp. l.
• sunflower oil – 50–70 ml
• salt
• crushed black pepper
• bay leaf - 1–2 pcs.
• greenery
• garlic - 3-4 cloves

Preparation

1. Start by making chicken broth.
A whole chicken will do and can be cut into pieces, or use a soup kit, chicken legs, breasts, thighs. To get dietary broth, buy chicken breast - it has almost no fat. Our recipe uses chicken leg. Rinse it and place it in a 5-liter saucepan. Pour 3 liters of water, place on the stove over high heat. Once boiling, reduce heat and simmer for 30–40 minutes.

2. While the broth is ready, prepare the frying. Cut the peeled onion into small cubes. Peel the carrots and grate them on a coarse grater. Heat the oil in a frying pan, fry the chopped vegetables over low heat for 8-10 minutes until they become soft. 3. Add tomato paste to taste. Pour 1-2 ladles of broth from the pan. Stir and simmer with the lid closed for 10 minutes. 4. Peel the garlic, cut into slices. Add to the pan with the fried vegetables, stir and turn off the heat. 5. When the chicken is ready, remove it from the broth and cool.

Peel the beets, chop on a coarse grater, add to the broth, and bring to a boil. Cook over high heat for 15–20 minutes until the beets lose their rich color.

6. Once the broth becomes a little lighter, peel the potatoes, cut into small cubes and add to the pan. Bring to a boil. Cook for 5 minutes over moderate heat. 7. Chop the cabbage into strips, add to the rest of the ingredients, and stir. Cook until all the incoming vegetables are soft - 20-25 minutes after boiling. 8. Add vegetables fried in tomato. Stir and cook for another 10–15 minutes after boiling. At this stage, you can add boiling water - depending on how thick you want the borscht to be. 9. Cut the chicken into small pieces. Add chopped herbs and chicken to the pan. Season with spices: bay leaf, salt and ground pepper. You can use other spices as well. Stir. Bring to a boil. Boil for 3–5 minutes. Let the finished borscht brew slightly under the lid. Leave for 15-25 minutes and serve for lunch.

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 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 large), 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.

Classic borscht with chicken breast

Fresh vegetables and chicken broth are the key to a pleasant lunch!

Delicious borscht made from fresh cabbage, cooked on chicken breast, is perfect for lunch.

Ingredients:

• Chicken breast – 1/2
• Potatoes - 2 pieces
• Beets - 1 piece
• Carrots - 1 piece
• Onion - 1 piece
• White cabbage - 1/4 head
• Salt, pepper, bay leaf - To taste

Step by step recipe: