Homemade borsch, cooked with chicken or on a broth from it, turns out light, aromatic and no less tasty than traditional, on fatty pork. Using chicken significantly speeds up the process, as it needs to be cooked less than meat pieces. Diet poultry reduces the calorie content of the dish, and if you cook it with breast and without roasting, the number of calories will be minimized.
The collection contains repeatedly tested step-by-step recipes for borsch with chicken. Here there are recipes not only red, traditionally related to Ukrainian cuisine, borsch, but also the Russian version of this dish from nettle (green borsch).
General principles for cooking borsch with chicken step by step recipes
• It is not necessary to cook chicken borscht exactly on chicken broth; often chicken is added to a practically cooked meat-cooked dish. In this case, the chicken is precisely the meat component.
• Bouillon - the basis on which the taste of borsch and its appearance largely depends. In order for the dish to really turn out delicious, you need to select the appropriate pieces of meat and cook it correctly.
• To get saturated chicken broth, it is better to take poultry. From a purchased boiler, it is no less tasty, but not so concentrated. You can use any part of the carcass. Experienced chefs advise preparing a broth from meat pieces with pits. It can be legs, hips, whole legs, quarters or halves of the bird. You can also use soup sets, consisting of wings, backs, and bird's necks. In such pieces there are a lot of bones and cartilage containing substances without which it is impossible to cook saturated aromatic broth. There is relatively little meat in them; therefore, it is recommended to add breast fillets to the dish.
• For meat broth, take the tubular or vertebral bones of animals with or without the least amount of meat. In this case, chicken is boiled separately, the broths are not mixed. Chicken broth is left and used for other dishes. For long-term storage, it can even be frozen.
• There are two types of borsch: red and green. The standard set of vegetables for anyone is onions, potatoes and carrots. Red borsch is cooked with cabbage, beets and the addition of tomato paste. Green can be attributed to a seasonal dish, since by tradition it is customary to cook it with nettles and fresh tomatoes. Nettle can be replaced with sorrel; when frozen or canned, it will allow you to cook green borscht at any time of the year. In this case, fresh tomatoes are replaced with tomato juice or pasta.
• Before preparing the soup for borsch with chicken according to step-by-step recipes, rinse the meat pieces thoroughly with cool water. Sometimes it is recommended to soak the bird for half an hour, in order to remove the remains of blood from its meat. This is optional and even undesirable, since a significant part of valuable substances can go into the water.
• Pour meat parts only with cold water. Do not use running water, directly from the tap, first pass it through the filter. Warming up, meat protein tends to curl up and rise to the surface of the broth in the form of foam, which occurs during boiling. At this time, you need to constantly monitor the broth and promptly completely remove foam from it. An uncleaned var or its remains in time, when boiled, mix with the broth and settle on the bottom with flakes, the broth will turn cloudy, which will affect the appearance of the borsch. After boiling, reduce the heating to medium and cook, covering with a lid, preventing the broth from boiling excessively.
• Vegetables are laid in a certain sequence, given the time to bring them to readiness. As a rule, the first is potatoes, and about 5 minutes after it - cabbage. Nettle or sorrel is added when the potatoes are almost ready. From almost all cases carrots, beets and onions are cooked with the addition of tomato or fresh tomatoes. In the dietary version of red borsch with chicken, a step-by-step recipe for which is below, they are added without passage.
• Borsch with chicken, the step-by-step recipes of which are detailed in the article, can be served with sour cream or mayonnaise. Sour cream is a more tender dressing, but this is a matter of taste. In Ukrainian cuisine, red borscht is usually served with garlic pampushkas or croutons, abundantly grated with garlic. Chicken borsch with beets, is no exception. Green is better to make halves of hard-boiled eggs and greens.
Red borsch with chicken: a step by step recipe with tomato and fresh tomato
A step-by-step recipe for red borsch with chicken differs little from the classic version. A rich broth is prepared from chicken, into which cabbage and potatoes are further placed. Dressed with borsch with sautéed vegetables with the addition of tomato paste. For a more delicate tomato flavor and light sourness, fresh tomato is added to the roasting.
Ingredients:
• selected chicken legs - 600 gr .;
• two beets;
• eight small potatoes;
• one carrot;
• garlic;
• a pound of cabbage;
• head of a bitter onion;
• two tablespoons of tomato paste;
• one tomato;
• two tablespoons of high-quality, only sunflower oil.
Cooking method:
1. Thoroughly rinse the chicken legs. From the lower cartilage on the leg we remove keratinized, yellow skin. We cut out the gland from the wedge-shaped tail portion, put the legs in a voluminous pan. Fill with three liters of drinking water, well filtered, and put on an intense fire. As soon as the meat warms up, protein curled up in foam begins to surface, it must be constantly removed. If this is not done, when boiling the foam will mix with the broth, it will become cloudy and the borsch will lose not only its taste, but also its appearance.
2. Having removed all the foam and waiting for intense boiling, we set the heating slightly below average. Covering, cook the ham until tender, about 45 minutes.
3. While the broth is preparing, it’s time to process the vegetables — we clean them and wash them well. Then we take a grater with large holes, chop it with carrots, and then beets. Cut the onions into small, square slices, chop the garlic finely. We shred the cabbage with a short, not wide straw. We cut the potato coarsely, usually into cubes or slices, put it in a bowl, fill it with cold water. Do not leave potatoes without water; it may darken! Dip the tomato for a minute in boiling water, remove the skin from it and cut the pulp into very small cubes.
4. After setting medium heat, place a thick-walled pan on the burner. Slightly warm up, pour oil into it and give it a little time to warm up. In a hot, not boiling fat, spread the onion with garlic. Fry, stirring regularly, until a pleasant amber color appears. Add beets and carrots to the onion, fry everything together until soft. We spread tomato paste and chopped tomato pulp for vegetables. Stir well, simmer for five minutes. Sprinkle flour with vegetable frying, mix thoroughly, warm the borsch dressing for another five minutes, and remove from the stove.
5. Check the legs. Gently move the meat from the bone, if it separates well - put the chicken in a bowl. Cool slightly and, removing the meat from the bones, return it back to the pan.
6. In a pan with boiling chicken broth, drop the cabbage. Cooking without letting it boil vigorously for five minutes, dip the potatoes in a pan. After about a quarter of an hour, when the potatoes become soft, but have not yet reached readiness, put the frying in the pan. Bring borsch to readiness at low heat. At this stage, it is important not to boil, then the soup will have a saturated color.
Dietary red borsch with chicken: a step-by-step recipe from a breast with beetroot without roasting
Step-by-step recipe for chicken diet borscht. Calorie reduction is achieved using poultry meat - chicken fillet, and the absence of roasting contributes to this. Vegetables are added in chopped form during the cooking process.
Ingredients:
• two medium-sized chicken breast fillets;
• a glass of white beans;
• one carrot;
• 300 gr. potatoes;
• beets - three small root crops;
• one onion;
• fresh cabbage;
• one fruit of bell pepper;
• three small tomatoes;
• fresh dill - five branches.
Cooking method:
1. Beans are added to the soup already boiled. The time to bring the breast ready is significantly less than that of beans. Therefore, before you start cooking borsch, you need to prepare the beans. Pour the beans into the pan, rinse, then pour cool water to them and bring to a boil. After, cover, set the medium heat. After waiting about a minute, we lift the lid to check the boiling intensity. Water should only be a little worried, then the beans will not burst during cooking. After adjusting the heating level, cook the beans until ready. This can take from one and a half to two hours. To reduce the time, it is recommended to soak the beans in advance in water. This is best done in the evening. If the room is hot, the bowl of beans is put in the refrigerator, otherwise the water may ferment.
2. When the beans are almost ready, we begin to cook the soup for borsch. We wash the breast fillet with cool water and, strictly across the fibers, cut into slices of a centimeter thickness. We put the chicken in a 4-liter pan, fill it 3/4 with water, put it on the fire. Without waiting for the boil, remove the protein curled into foam in the surface of the broth. Add the whole beet peeled, cook until soft, about half an hour.
3. Peel onions, potatoes and carrots. We rinse the vegetables, finely chop the onions, cut the potatoes into cubes, and carrots with thin strips. Having released pepper from seeds, cut the flesh into small slices. We shred cabbage medium-sized, try to make straws short and thin. Having scalded the tomatoes with boiling water, remove the peel and cut the pulp into cubes.
4. Check the readiness of beets. When punctured with a sharp object, he should freely enter it. We get the finished beets from the broth, cool and rub with a coarse grater - so it will give a better color.
5. Spread cabbage and potatoes in the broth. Add the bell pepper, the beans cooked by this moment, along with the broth, tomatoes and beets. Cook over low heat until soft potatoes.
6. Finely chop the dill and season it with borsch at the very end. Bringing to a boil, remove the pan from the stove. For flavor, along with dill, you can add a little garlic, chopped with a fine grater.
Green borsch with chicken: a step-by-step recipe with nettle on bone broth
A step-by-step recipe for green borsch with chicken - a traditional dish of Russian cuisine. Cabbage is not used, it is replaced by nettle or sorrel. So that while working with nettles do not burn hands, it is scalded with boiling water. Vegetable dressing for borscht to prepare with fresh tomatoes, if necessary or if desired, you can use tomato paste or juice.
Ingredients:
• a large bunch of fresh garden nettles;
• chicken breast fillet;
• 450 gr. beef or pork on the bone;
• four large potatoes;
• one carrot;
• one bell pepper green;
• head of a bitter onion;
• large meaty tomato;
• young arrows of garlic - 4 pcs.;
• two boiled eggs;
• a bunch of parsley, curly.
Cooking method:
1. We wash all the meat. Put the beef in a spacious pan, filet in a smaller container. Pour the bones with two liters of water, and the chicken so that it covers it for two centimeters. In accordance with all the rules, we prepare the broth, removing the foam in a timely manner. Cook the beef on low heat under the lid for an hour and a half, fillet for at least half an hour. We don’t get the finished fillet out of the broth until the right moment, but let it cool in it.
2. Prepare vegetables, cook eggs. So that when working, the nettle does not burn hands, put it in a colander, scald it with boiling water.
3. Cooking the roast. Heat two spoons of vegetable oil in a pan. Grind coarsely carrots and send it to the pan. We cut the pulp of bell pepper and onion into small cubes. Spread to the carrots when it is softened sufficiently. Stew the vegetables under the lid over medium heat for at least five minutes. Finely chop the tomato, send slices to sauteed vegetables, cook for another three minutes.
4. When the beef broth is ready, we take out the meat from it, separate it from the bones and place it back in the pan. The chicken fillet that has cooled by this time is also removed from the broth. Having disassembled the fibers into portioned slices, put them in beef, bring to a boil.
5. Cut the potatoes into small cubes, lower them into a boiling broth, slightly reduce the heat. Cook until soft.
6. We cut nettles into thin strips, put it in borsch, when the potatoes become soft. Following the nettle, we send roasting and finely chopped arrows of garlic. We continue to cook until the potatoes are ready. At the end, sprinkle with parsley and let the borsch stand for a while.
7. We cut the boiled eggs lengthwise into four parts and decorate with them the borsch already spilled on plates. You can finely crush the eggs and add to the pan with parsley.
Tips for cooking borsch with chicken according to step-by-step recipes - tips from experienced chefs
• If you prepare the basis for the borsch on the bones, and boil the chicken separately, do not mix the broths, otherwise the borsch will turn cloudy. In addition, it can deteriorate quickly.
• For red borscht, choose a small beet. It is these root crops that are most often darker and sweeter in taste. If you take light beets or with white veins, the borsch will not have a saturated color and may turn out to be tasteless.
• Red chicken borsch in good harmony with garlic. If you like spiciness, add more garlic - to a 3-liter pan, 5 minutes before cooked, press 3-4 teeth with a press. For flavor, with garlic, you can add finely chopped fresh dill (2 tbsp.) Or a small pinch of dried herbs.
• Let the stand borsch with chicken stand for a while, so that all the flavors merge together and create a harmonious composition, this will make the borsch even tastier. It is believed that a real, ready-to-serve borsch is one that has been infused for at least 24 hours.
