Classic step-by-step recipe for borscht with chicken. Chicken borscht with fresh cabbage

How to cook borscht from fresh cabbage with beets and chicken

One of the main tasks when cooking this dish is not to allow the beets to lose their rich color. To do this, you need to choose the right vegetable. Salad beet varieties that are small in size and rich in color are ideal. In addition, lemon juice or vinegar should be added to this soup to add sourness, since the cabbage is used fresh.

Another simple rule is that you should add the overcooking 10 minutes before the soup is completely ready; if you put it earlier, the beetroot juice will boil down, the color will be light and not so appetizing. It’s delicious with garlic donuts and sour cream, as well as garlic and herbs.

So, we will need:

8 potatoes;
2.5 liters of drinking water;
carrot;
450 g chicken;
0.5 lemon;
350 g fresh cabbage;
1 beet;
3 table. l. vegetable oils;
1 onion;
1 table. l. salt;
greenery.

Wash any part of the chicken, cut into medium pieces, and place in a pan for cooking. We are waiting for it to boil; it is better to boil the meat with bones to make the soup richer. After boiling, remove the foam from the surface.
Chop the cabbage head and half an hour after the broth boils, place it in the pan. Cut the peeled potatoes into medium cubes and add them here too. Peel the onions and carrots, wash and chop. The onion is sliced, and the carrot is grated.
Fry the carrot and onion slices in oil (about one tablespoon), then add the frying to the rest of the ingredients. Grate beetroot without skin on a coarse grater and lightly sprinkle with lemon juice. Fry in the remaining oil and add to the soup almost before the end of cooking. Salt to taste, add herbs.

By the way, greens can be used not only fresh, but also dry or frozen. Serve the finished dish in portions in plates with garlic.

Chicken borscht: how to cook it?

So, how to cook delicious, rich and aromatic borscht with chicken? For this you will need some ingredients and a proven recipe. List of what you need:

400 grams of chicken fillet,
1 beet,
2 carrots,
5 potatoes,
1 onion,
70 ml vegetable oil,
½ head of cabbage,
50 grams of tomato paste,
salt to taste,
pepper to taste,
dill and parsley,
2 cloves of garlic.

Now you can begin the cooking process. The first step is to cut the chicken fillet into cubes and place it in a pan of water (it may already be on the fire). Meanwhile, start preparing the vegetables. Potatoes need to be peeled and cut into cubes or strips. Grate the carrots and beets on a coarse grater. Finely chop the cabbage, as well as the onion (don't forget to peel it).

After 10 minutes from the moment the broth boils, you can start the potatoes. While everything is cooking in the pan, heat the vegetable oil in a frying pan, and then put the carrots and beets there. When the vegetables become softer, add the onion. Dilute the tomato paste with boiling water (add just a little bit). The onion should become golden. At this point, add tomato paste and fry for another 3-5 minutes. The roast is ready. About 10 minutes should have passed from the moment the potatoes were added to the broth. It's time to add cabbage. And after 5 minutes you can add frying. While the borscht is cooking, peel and chop the garlic (using a blender or garlic press) and add it to the pan with the rest of the ingredients.

When the borscht is almost ready, you need to add finely chopped herbs, then pepper. At the very end, salt everything, stir, wait another minute and turn off the heat. Cover the pan with a lid and leave the soup in this state for an hour so that the borscht with chicken can infuse. Ready!

Poltavsky with dumplings

Who doesn’t love real Ukrainian borscht – tasty, rich. We offer you an interesting cooking option that will not leave even the most fastidious gourmet indifferent.

Let's prepare:

300 g domestic chicken (rooster);
1 parsley root;
2 table. l. celery root;
bulb;
carrot;
beet;
500 g cabbage;
6 potatoes;
greenery;
1-1.5 tsp. l. salt;
2-2.5 tbsp. vegetable oil;
1 table .l tomato paste (optional).

In dumplings:

1 stack flour;
0.5 stack. water;
egg;
0.5 tsp. l. salt.

Cut the washed parsley into rings, and cut the celery into strips. Pour water over the chicken and boil. Remove the foam in time with a slotted spoon. Add roots and salt. Cook for about an hour until the meat is well cooked.
Peel and chop the onion, heat a tablespoon of oil and fry it until transparent. We throw it into the pan. Cut the peeled carrots into cubes, fry in oil until golden, also throw them into the broth, and boil for another fifteen minutes.
Cut the washed and peeled beets into small strips or grate them. Shred the cabbage with a fork. Cut the potatoes into pieces. Remove the finished chicken from the broth. Throw the fried beet into the pan and boil for another ten minutes after it starts boiling. Add cabbage and boil.
Now throw in the potatoes and cook at a low simmer until tender. Just before turning off, add the tomato. Turn off and let the finished dish stand for at least 10 minutes. Chop the greens.
While everything is cooking, you can make dumplings. Pour boiling water over the flour and stir quickly. When it cools slightly, beat in the egg and knead the dough. Separately boil water with salt. Dip a tablespoon into boiling water, take a portion of our dough and carefully lower it into the boiling water. Cook for 10-15 minutes. Place the finished dumplings in a separate cup.
Pour chicken borscht into a plate, add a piece of chicken and 3-4 dumplings. Sprinkle with chopped herbs.

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

Dietary delicious borscht

If you are on a diet or for some reason you cannot eat fried and fatty foods. You can prepare this option:

400 g potatoes;
200 g carrots;
250 g beets;
500 g cabbage;
bulb;
1 clove of garlic;
2 g each of greens and thyme;
ground salt and pepper to taste;
350 g chicken fillet.

Boil the fillet cut into pieces. Add slightly chopped potatoes and shredded cabbage. Immediately throw in the grated beets and carrots. Add chopped onion. Salt and pepper. Boil the soup for about twenty minutes until fully cooked. Add garlic, herbs and seasonings. Cook for another five minutes. Calorie content per 100 grams is only 28 kcal.

Delicious borscht with chicken and beans

This option will allow you to prepare a rich and very thick soup. The beans add a nutty note, which makes it even tastier.

Necessary:

0.5 kg chicken;
1 carrot, onion and beet each;
300 g cabbage;
3 potatoes;
1 stack red beans, soaked overnight;
20 ml lemon juice;
1 tsp. l. Sahara;
3 cloves of garlic;
salt to taste;
1 bay leaf;
5 peppercorns;
3 table. l. oils for frying.

Chop the chicken into pieces, pour in water and bring to a boil. Remove the foam and reduce the heat. Add bay leaf, pepper and salt. Peel the potatoes and cut them into cubes. Cut the beets and carrots into strips, and quarter the onion into rings. Fry the onion in oil. Add carrots to it. Throw in the beets and fry again. Add juice and sugar. Stir and fry for another five minutes.
Fifteen minutes after the start of boiling, add beans to the rich chicken broth. Cook for fifteen minutes. We send the potatoes here, let everything boil. Skim off the foam and throw in the cabbage. Cook a little and add the fried vegetables. Stir and taste for salt and sweetness.
If it is not very sour, you can add more lemon juice. Simmer on low heat for about twenty minutes. Some time before it is completely ready, add chopped garlic and remove the bay leaves. This step-by-step recipe with photos will help you prepare your own delicious and thick borscht that everyone in the household will enjoy.

How to cook borscht with chicken in a slow cooker - my own recipe

Ingredients:

2 medium-sized chicken fillets;
2 medium-sized beets;
1 large onion;
3-4 large potatoes;
1 large carrot;
a head of cabbage weighing up to 350-400 grams;
fresh tomatoes weighing up to 400 grams or tomato paste to taste;
2-3 cloves of garlic;
salt to taste;
fresh herbs and sour cream for serving the finished dish.

Preparation:

Wash the chicken fillet and boil it whole with half an onion in the “Steam” mode. Carefully drain the broth from the hot bowl, discard half the onion, and cool the fillet slightly.

Cut it into cubes and return to the bowl. Add peeled and finely diced onions, grated carrots and grated beets, as well as peeled chopped tomatoes. If you use tomato paste, dissolve it in water in a 1:1 ratio.

Add all the listed ingredients to the bowl with the chicken, cook in the “Stew” mode for 20 minutes, stirring from time to time with a special spatula, then turn off the multicooker and pour in water to about half the bowl.

Peel and cut the potatoes into medium cubes, cook in the “Steam” mode for 15 minutes. Chop the washed white cabbage as thinly as possible, add it to the multicooker bowl, add water if necessary.

Cook in the “Stew” mode for half an hour, then add salt to taste, add peeled chopped garlic cloves and simmer in the “Keep Warm” mode for 10-15 minutes. Serve with sour cream and herbs. Find out: How to cook red borscht.

With beans and canned food

This is not quite a traditional option, but no less tasty. Fish lovers will like it. Only the canned food must be of good quality so as not to spoil the taste.

You need to prepare:

1 canned sprat in tomato;
1 stack beans;
7-8 potatoes;
2 carrots;
2 onions;
2 beets;
300 g cabbage;
4 table. l. vegetable oils;
2 bay leaves;
2 garlic cloves;
salt to taste.

Wash the beans well, soak them in cool water for 12 hours. Then pour out the water, put it in a saucepan and add three liters of water, cook for an hour. Chop the cabbage and after an hour add it to the beans. Peel the potatoes, cut them into cubes, and put them in the broth.
Three carrots, finely chop the onion, simmer in a frying pan until golden. Add to soup. Add some salt, add bay leaves and other spices. About fifteen minutes before it is completely cooked, add the sprat.
Separately, simmer the beets, grated on a coarse grater, until soft. When the beans and potatoes are cooked, quickly remove the borscht from the stove and add the beets. If you want to preserve the color, it should not boil after adding the beets.

Borscht with chicken recipe step by step with photos step by step

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.
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.
First, add the potatoes to the boiling chicken broth.
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).
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.
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).
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.
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!

With chicken and champignons

This is a completely unusual cooking option, but incredibly tasty. In summer it is ideal to cook with new potatoes. And in the fall, champignons can be replaced with porcini mushrooms; they cook quickly, but the aroma will be indescribable.

At the same time as the chicken, you can cook the beet in another pan. The root vegetable takes a long time to cook; it will be ready a little earlier than the broth.

We will need:

250 g beets;
600 g chicken drumsticks;
onion head;
220 g tomato;
150 g of fresh champignons (it is better to take small ones);
280 g new potatoes;
150 g Chinese cabbage;
15 ml grows. oils;
bay leaf, herbs to taste;
salt, chili pepper, green onions.

We wash the drumsticks and put them in a deep pan with bunches of greens to cook. Throw in some bay leaves and pour a couple of liters of water. After boiling, remove the resulting foam, add salt, reduce the heat and boil for an hour. If the chicken is very fatty, you can remove a little of the resulting fat.
Remove the drumsticks from the pan and strain the broth through a sieve. We chop the Peking kaputa, peel the young potatoes, and cut them coarsely. Throw into the broth and boil for fifteen minutes. Place the mushrooms in cool water for a few minutes, wash them and put them in the soup to cook for about six minutes.
While the broth is preparing, you can fry it. To do this, chop the onion and fry it in oil. We remove the skin from the tomato, chop it too and send it with the chili pepper and onion. Simmer until the tomatoes turn into puree.
Peel the pre-boiled beets and cut them into small cubes. Heat the beetroot in a frying pan for about six minutes. Now add the prepared roast and beets to the soup and add salt if necessary. You can add another teaspoon of sugar to balance the taste.
Let the dish sit for about twenty minutes so that all the flavors come together. Pour into plates and sprinkle with green onions. You can season it with sour cream. But it’s better to pull out the drumsticks and cut them up so that the soup contains only meat without bones.

Cooking method:

First, let's prepare all the necessary ingredients, wash the vegetables and herbs, and defrost the chicken.
Now take a pan, throw in the chicken, bay leaf, seasoning, salt and peppercorns.
Then, while the chicken is cooking, prepare the potatoes and cabbage. Peel the potatoes and cut them into cubes. Remove the top leaves from the cabbage and then finely chop it.
Now let's get down to the basics! - dressing for borscht. A lot depends on its preparation. We won't use onions for our dressing. If you love onions, then start with it, chop it finely and fry it in a frying pan in sunflower oil. Next, grate the pre-peeled beets and carrots on a fine grater and add them to the onions in the frying pan. Take 2 tablespoons of tomato paste or tomato ketchup and add to the pan. We do not remove the grater too far, grate the tomatoes on a coarse grater and also into the frying pan over low heat. And sauté for 15 minutes. Don't forget to stir!
During this time, our chicken should be cooked, let's check it. If the chicken is cooked, take it out onto a plate. If the broth has boiled away while cooking the chicken, add a little water, but not to the brim, leave about 4-5 centimeters.
It's time for potatoes and cabbage. Pour the chopped potatoes and cabbage into the broth and cook until the potatoes become soft.
While the chicken is cooling, take the garlic, peel it, grate it on a fine grater (if you don’t have a garlic press), then take the greens (I used dill) and chop them. This will be needed at the very end.
Now our chicken has cooled down, you can remove the meat from the bones and chop it. Then, throw the chopped meat into the pan with the potatoes and cabbage. I chopped it without the skin because my family doesn’t like it. This is not for everyone!
Here we are at the final stage! After the potatoes have become soft, add the contents of the frying pan, stir, sprinkle with dill and garlic, turn off the stove and cover with a lid. In 20 minutes the borscht is ready! As you can see, borscht with chicken, the recipe is not complicated and is prepared at home quickly, which makes not only me, but also my large family very happy.

Due to the steam, the photo turned out dark. In fact, the borscht turned out very bright and rich.

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

Cooking borscht with chicken and sauerkraut

This option is usually called cabbage soup. Sauerkraut gives the dish a slight sourness, and the taste itself becomes unusual. Try making this delicious soup using this recipe:

250 g chicken legs;
30 g onions;
60 g sunflower oil;
60 g carrots;
40 g bell pepper;
100 g sauerkraut;
20 g tomato paste.

Naturally, the number of components can be changed at your discretion. Place the chicken meat in a saucepan, pour in water to cover it slightly, wait for it to boil (after five to seven minutes you can drain the water, rinse it and add new water, in which we cook later). Peel the vegetables, finely chop the onion and lightly fry in oil.
Chop the carrots into cubes and add to the onions. We chop the sweet pepper in the same way and send it to fry. Wash the cabbage if it is very sour. Place in a frying pan, simmer, adding a little water. When it is almost ready, add tomato paste.
We take the chicken out of the broth, divide the flesh into pieces, removing the bones. We throw potatoes into the broth, and after a while the meat and dressing. Boil, simmer over low heat for about 10 minutes. Then turn off and let stand for a while to let the dish steep.

Chicken borscht, recipe with beets and fresh cabbage

To make the soup, gather all the ingredients to cook it. The photo shows what products will be needed.

Wash and peel beets, carrots, potatoes, onions, cabbage. Cut the beets and carrots into thin strips. Borscht tastes better with chopped vegetables. Cut potatoes and onions into cubes.

Shred the cabbage and finely chop the garlic. Cook the chicken borscht broth over low heat using a medium-sized saucepan. Rinse the chicken meat, add water and bring it to a boil. Remove the resulting foam with a tablespoon or slotted spoon. After seven minutes, after the water has boiled, add salt to the chicken broth.

While it cooks, prepare the soup dressing.

Fry the onions until golden brown in a small amount of vegetable oil, then add carrots and beets to it. Fry the vegetables over medium heat for a few minutes. Place tomato paste in a frying pan and simmer the vegetable dressing until soft.

Add potatoes and cabbage to the chicken broth, followed by a dressing of onions, beets and carrots.

Cook the borscht with chicken until the vegetables are ready - the potatoes should be soft and the cabbage should not be too boiled.

Add bay leaf and garlic to chicken borscht and cook for another 10 minutes. Remove the borscht with chicken from the heat and let it sit for a while, covered.

Serve borscht with chicken, beets and fresh cabbage, adding sour cream and fresh herbs to the plate. Sour cream will perfectly highlight the taste of this dish, and herbs will add vitamins.