How to cook delicious red borscht with chicken. Step-by-step recipe for classic chicken borscht
Borscht recipes
Delicious, aromatic, easy on the stomach and very low-calorie chicken borscht - cook it according to our signature recipe with step-by-step photos and videos.
1 h 10 min
225 kcal
5/5 (2)
I really love borscht, but sometimes this dish seems to me too heavy for digestion and unsuitable for frequent consumption - all because of fatty pork and beef, which are the main ingredients of almost any normal borscht.
I recently heard from a friend that she came up with her own step-by-step chicken borscht with fresh cabbage recipe that boasts reduced calories and incredibly delicious flavor. Having rewritten this recipe and cooked my own borscht according to it, I was pleasantly surprised: the dish really turned out to be quite dietary, but at the same time it remained tasty, aromatic and rich.
My family shared this opinion with me, so I decided, with the permission of my friend, to lay out this original recipe today for the general public. So let's get down to cooking.
Kitchen tools
The dishes, devices and tools that you will need in the process of cooking borscht must be prepared the sooner the better:
- a saucepan or saucepan 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 dishes or kitchen scales;
- a wide frying pan with a diameter of 25 cm;
- slotted spoon;
- teaspoons;
- cotton and linen towels;
- fine and medium grater;
- cutting board;
- wooden spatula;
- sharp knife;
- kitchen potholders.
In addition, keep your blender or food processor and chopper ready so that you can quickly prepare some of the ingredients for adding to the soup.
You will need
The foundation:
Did you know? This recipe for chicken borscht allows changes in the list of vegetable components - along with carrots, cabbage and beets, sweet bell peppers, parsley and celery root, as well as Jerusalem artichoke, paprika or turnip will look great in the broth. All of these ingredients should only be added if you are confident that they are right for you.
Additionally:
- 1 bunch of dill;
- 20 ml of sunflower oil;
- 1 bunch of parsley;
- 3 - 4 bay leaves;
- 6 g ground black pepper;
- 7 g table salt;
- 6 g of red ground pepper.
Important! Additional spices will be useful in any borscht - and chicken borscht is no exception. Besides the standard seasonings, I love adding a teaspoon of rosemary, basil, oregano, and marjoram.
Cooking sequence
Training
The first stage of preparation
- Put the chicken in a saucepan and fill it with water.
- We set it to simmer over medium heat, adding bay leaves and salt.
- As soon as the broth boils, do not forget to remove the foam from it with a slotted spoon and continue cooking.
- Pour the sunflower oil into the pan, pour the prepared onion there.
- We put the dishes on medium heat, fry the mass until golden brown.
- After that, add the chopped carrots, mix the vegetables with a spatula.
Important! Some modern chefs advise to fry only onions with beets to save time, and immediately put the carrots in the broth. This innovation is not to my taste, since the carrot becomes too hard and tangible in the borscht, if it is not first softened in a frying pan.
- Simmer the mixture for about ten minutes, reducing heat to low.
- Then add the prepared beets and pour out the tomato paste.
- Stir, let the mass stew for about five minutes more.
- Add black and red peppers, some chopped greens.
- Turn off the stove and let the frying stand for a few minutes.
Second stage of preparation
Made! Now you know the exact answer to the question of how to cook delicious chicken borscht and not waste all your free time.
To serve, pour the borscht into portioned plates and be sure to add to each meat, a little fresh herbs and a tablespoon of sour cream - no one will refuse such a dish! In addition, try serving borscht with croutons and cheese fried in butter: this is what my friend does, and there is no end to those who want to dine.
Borsch should be stored in the refrigerator, always closer to the wall, where a more or less stable temperature is always maintained.
Did you know? Borsch with chicken in a slow cooker turns out to be absolutely excellent! To do this, prepare the roast using the "Braising" or "Browning" program, and then pour 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 "Bake" mode. After the time has elapsed, add the remaining ingredients, salt and pepper your dish and let it simmer a little more in the same program - no more than ten to fifteen minutes.
Chicken borscht video recipe
If you still have questions about cooking chicken borscht, be sure to watch the video, which tells you how to properly prepare the ingredients and cook the perfect dish.
Borsch is a variety of beetroot first course. Disputes about which people belong to the discovery of borscht are still going on. Ukrainians consider borscht to be their property, their national dish. Lithuanians, Poles, and Romanians think the same. And what difference does it make who, when and where, the main thing is that BORSCH exists! And each housewife cooks this popular first dish according to her own recipe. So I am sharing my recipe for borscht with chicken and fresh cabbage.
Recipe Information
Cooking method: cooking.
Total cooking time: 1 h 30 min.
Servings: 8 .
Ingredients for 8 servings:
- chicken meat - 800 g
- fresh cabbage - 300 g
- medium beets - 1 piece
- fresh carrots - 1 piece
- onion - 1 piece
- vegetable oil - 2 tablespoons
- tomato paste - 2 tablespoons
- salt and black pepper to taste
- medium-sized potatoes - 5-6 pieces
- boiled red beans - 200 g.
Recipe:
- Put chicken meat in a 3 - 3.5 liter saucepan, cover with cold water and bring to a boil over high heat. Remove any foam that may have formed with a slotted spoon, turn the fire quieter and cook the meat until tender.
- Peel, wash and grate carrots and beets. Peel and finely chop the onion too. Put the vegetables in a pan with heated vegetable oil for about 5-8 minutes, then add a little water, tomato paste, season with black pepper and simmer until the vegetables are soft.
- Chop fresh white cabbage, wash.
- Peel the potatoes, wash, cut into cubes.
- When the meat is cooked, remove it, and add peeled and chopped potatoes to the broth.
- After 10 minutes, add chopped cabbage to the broth, cook for 5 minutes.
- Add boiled red beans and stewed vegetables. Cook for 5-7 minutes over very low heat. Salt to taste. Turn off. Let the borscht brew.
- Disassemble the chicken meat into portioned pieces
- Pour borscht in chicken broth into a plate, put a portioned piece of chicken meat. Decorate with herbs.
- borscht can be served with sour cream, black or white bread, garlic, and even better
The first dishes based on aromatic chicken broth will be recognized "from the first spoon." Its unsurpassed taste sets a high culinary tone even for borscht, especially if poultry is purchased.
The food will turn out to be excellent if you add a little butter and bell pepper in the process of frying vegetables. A pinch of sugar can be added depending on the taste of the tomato.
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 head of cabbage
- tomato paste - 4 tbsp l.
- sunflower oil - 50-70 ml
- chopped black pepper
- bay leaf - 1-2 pcs.
- greenery
- garlic - 3-4 cloves
Preparation
1. Start by making chicken stock. A whole chicken will do that can be cut into pieces, or use a soup set, chicken legs, breast, thighs. For a diet broth, buy chicken breast - there is almost no fat in it.
This recipe uses a chicken leg. Rinse it and place it in a 5 liter saucepan. Pour 3 liters of water, put on the stove, over high heat. After boiling, reduce heat and simmer for 30-40 minutes.
2. Until the broth reaches the desired degree of doneness, prepare the fry. Cut the peeled onion into small cubes. Peel the carrots, grate on a coarse grater. Heat oil in a skillet. Add chopped vegetables. Fry over low heat for 8-10 minutes to soften.
3. Add tomato paste to taste. Pour 1-2 scoops of broth from a saucepan. Stir and simmer, covered, for 10 minutes.
4. Peel the garlic, cut into circles. Add to skillet with sauteed vegetables, stir and turn off heat.
5. When the chicken is done, remove from the broth and cool.
Peel the beets, grind on a coarse grater, add to the broth, bring to a boil. Cook over high heat for 15–20 minutes so that the beets lose their rich color.
6. Once the broth is a little lighter, peel the potatoes, cut into small cubes and add to the saucepan. Bring to a boil. Cook for 5 minutes over moderate heat.
7. Chop cabbage into strips, add to the rest of the ingredients, mix. Cook until all the incoming vegetables are tender - 20-25 minutes after boiling.
Borsch is the main dish of Ukrainian cuisine, and every hostess cooked Ukrainian borsch at least once in her life. As such, the classic recipe for borscht does not exist, since each housewife makes her own adjustments to it. Someone prepares borscht with beets, while others do without it. Borscht can be seasoned with tomato, or tomato paste, broth can be cooked on beef, pork or chicken, or you can also cook completely lean borscht. without broth, with mushrooms and beans. It all depends on gastronomic preferences, and it seems to me that borscht. regardless of the method of preparation and ingredients, borscht always remains - incredibly tasty, and no less aromatic first course.
Also, borscht is inherently very useful, because the main ingredients of this dish are vegetables, which contain a huge amount of vitamins and minerals that the human body needs for normal functioning. Ukrainian borscht is a great solution for a family dinner, when the whole family gathers at one table, please your family and friends with this special and very tasty dish.
It will take us 90 minutes to cook Ukrainian borscht. This makes 6 servings.
Ingredients:
- Chicken wings - 6 pieces;
- Potatoes - 4 pieces;
- Cabbage - 0.5 medium-sized fork;
- Beets - 1 piece;
- Carrots - 1 piece;
- Onions - 1 piece;
- Garlic - 3 cloves;
- Tomato paste - 100 grams;
- Dill - 15 grams;
- Vegetable oil - 60 ml;
- Salt to taste;
- Ground black pepper to taste.
Chicken borsch: a classic recipe with a photo step by step
First, we need to boil the broth. For the broth, I chose chicken wings, fill them with water and cook for 60 minutes. In fact, of course, if you want your borscht to be healthy, then the chicken should be homemade, there will be no special benefit from the store, but there are advantages - it cooks quickly and its meat is more tender than that of poultry.
So the broth is ready. We clean the potatoes, cut them into cubes.
Put the potatoes in the broth and place them on the stove over medium heat.
Peel the onion and cut it into quarters.
Add beets to onions and carrots and fry.
We clean the garlic, use a press to squeeze it into a pan with onions, carrots and beets.
Fry the dressing until the liquid evaporates, add the dressing to the borscht. Add salt. pepper and herbs.
That's all, our wonderful Ukrainian chicken borscht is ready. Call your family and friends to the table, bon appetit)!
And for the second, you can make chicken goulash. and get a hearty, tasty, inexpensive lunch. All this can be cooked from one small chicken, and feed a family of 5-6 people.
vtarelochke.ru
Step by step recipes with photos
Wow, what frosts came to our Central Federal District. There is almost no snow, and more than 20 degrees below zero became a very unpleasant surprise. In such weather, the shower requires a hot one. So, today we are warming ourselves with borsch. And I offer you a recipe for a classic borscht, the very same one.
Total cooking time: 1 hour, 20 minutes
- - beets (2 pcs.);
- - chicken leg (2 pcs.);
- - carrots (1-2 pcs.);
- - cabbage (0.5 small head of cabbage);
- - potatoes (4-5 pcs.);
- - tomato paste (2 tablespoons);
- - garlic (2 cloves);
- - vinegar (1 tbsp. spoon);
- - bay leaf, salt to taste;
- - greenery;
- - vegetable oil.
When cooking borscht, many people have a color problem: instead of a beautiful red borscht, it turns out to be pale pink. At first, it was like that for me. Below I will reveal a couple of secrets on how to cook borscht so that it is bright red.
We cook broth from chicken legs (it is written about it here). While the broth is cooking, prepare the vegetable dressing.
Three carrots in a grater.
When the broth is almost ready, put the cabbage in it and cook for about 10 minutes. It is important to cook the cabbage without beets, otherwise the color of the borscht will not be so beautifully red.
Carrots can also be put into borscht.
In the meantime, let's get started on the beets. Three on a coarse grater.
Put it in a frying pan, add tomato paste and simmer in vegetable oil for about 10 minutes. Important: add one spoonful of vinegar (if necessary, dilute with water in the same ratio as written on the package). This is also necessary in order for our classic borscht to retain its beautiful red color. Vinegar can be substituted with citric acid.
Add to soup. There are potatoes. Cook for 10 minutes.
Add dried herbs, garlic, add salt if necessary. Remove from heat and leave to sweat for another 15-20 minutes.
Our incredibly tasty and beautiful borscht is ready! Bon Appetit.
33recepta.ru
Borscht recipe with chicken step by step with photo
The recipe for the dish with a photo, see below.
Today we have on the menu a classic dish of Russian and Ukrainian cuisines - rich red borscht with beets. Yummy that still! Each housewife has her own secrets of making delicious borscht. So, I am revealing my secrets. I described all the subtleties of the borscht preparation process, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photographs should brighten up the reading process.
The recipe for delicious borscht is quite simple, but it has its own subtleties, without which the soup will certainly turn out to be quite edible, but not so tasty! Although the recipe for borscht is simple, the cooking process itself is quite time consuming. It is better if your beloved husband or children, sister, brother, girlfriend or friend will help you in the kitchen.
Yes, you can cook borscht on different broth bases, pork or beef ribs, chicken, any soup set. But I prefer to cook borscht from soup chicken (not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the subtleties of cooking broth below. And here is a set of products necessary for borscht:
- ½ chicken soup (this is chicken, not broiler chicken) or pre-cooked broth;
- white cabbage, about a third of a medium head of cabbage;
- potatoes, 3-5 medium pieces;
- onion 1 head;
- 1 medium-sized carrot and beetroot;
- a couple of tomatoes or tomato paste (2 tablespoons);
- vegetable oil for frying;
- 2-3 cloves of garlic, salt and spices to taste.
Cook golden broth
First of all, you need to boil the broth. Since we will cook it from soup chicken, and it is known to be the owner of rather tough meat, we will cook it until the meat softens. About 1.5 hours. Rinse frozen or chilled chicken under the tap. Put half the chicken in a 4.5 liter saucepan and fill it with cold water. We put on fire. As soon as the water in the pot has boiled for 5 minutes, turn off the heat. Remove the pan from the stove and lay out the chicken. And now, attention, the first secret of delicious borscht: pour out the water from the pan, we will no longer need it. Rinse the chicken a second time and put it in a saucepan.
Fill again with cold water and set on maximum heat. When the water boils again, the fire can be turned down. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools a little, the meat must be separated from the bones and cut into pieces. Filter the finished broth through a fine sieve. Do not be alarmed that the process of cooking the broth is so long. The result will delight you! Golden and rich broth! In this way, you can cook broth from any meat.
Preparing vegetables
Now that the broth is ready, you can start with the vegetables. And here you will need the help of your beloved assistants. Decide for yourself to whom to delegate the responsible mission of shredding cabbage and peeling potatoes Then we cut the potatoes into large pieces. First, put the cabbage in the broth and set the pan on maximum heat.
When my mother prepares borsch, she first puts in the potatoes, and only then the cabbage. I know that many people do this. This is as you like. I like borscht so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself which will put first, potatoes or cabbage
As soon as the broth with cabbage boils, reduce the heat to medium and add the chopped potatoes.
Cooking frying for delicious borscht
Finely chop the onions by ourselves or by the hands of indefatigable assistants. We put a frying pan with vegetable oil on a low heat, put onions. While the onions are fried until they are pleasantly golden, let's turn to the carrots. It needs to be peeled and grated on a coarse grater. Add the carrots to the slightly golden onion.
Beets, like carrots, get rid of the skin and crushed. You can grate the beets or cut into thin strips. As you like it Add beets to carrots and onions.
One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer, then it's a sin not to use fresh tomatoes. When it is far from summer outside the window, I prefer to put natural tomato paste in the borscht (without starch and other chemical additives, made in accordance with GOST). Add a couple of tablespoons of tomato paste to the pan to the fried vegetables.
And now, attention, the second secret of delicious borscht: to make the borscht a bright red color, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will keep the red pigments in beets and tomatoes from breaking down from the heat.
The last stage of cooking delicious borscht
Add our frying from a frying pan and chopped chicken meat (which was separated from the chicken after cooking the broth) to the vegetables that are slowly boiling in a saucepan.
Let all the components of the borscht boil together for five minutes and turn off the fire. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground white, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Mix, remove the sample and close the lid.
I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit has passed, you can set the table and call the family helpers for dinner or lunch. Serve delicious borscht with fresh country sour cream! Delicious rich red borscht will not leave anyone indifferent! Bon appetit, dear readers
And if your appetite is not satisfied with borscht alone, then for the second I offer an excellent dish of classic Russian cuisine, tender homemade chicken cutlets. baked in the oven with vegetables for garnish. Pleasant taste is guaranteed!
Everyone is interested in your opinion!
Other delicious recipes
First you need to wash the meat and cut it into small pieces. 5 comments to this step The meat is cut, or you can add a step where it is put to boil for the broth - or else someone.
Chicken noodle soup is a very popular dish all over the world. Brazil, Jamaica, China, Korea, Australia, Russia, South Africa, all these countries prepare chicken soups according to their own recipes. In Russia.
Basic recipe for chicken dumpling soup and variations. This soup is a classic. Delicate transparent broth, aromatic meat and small, well-cooked pieces of dough - delicious! Chicken soup with.
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Classic borsch
Ingredients
Step-by-step recipe for making classic borscht with photo
Peel the potatoes and cut into cubes. After 5 minutes, as the cabbage will cook, send the potato cubes to the dish, cook everything together over low heat for 15 minutes.
Now you need to prepare the dressing.
Peel and rub the carrots, send the vegetable to the skillet with onions, stir and sauté the vegetables together.
Then add tomato paste to the fried carrots with onions, pour in a little broth here and simmer the vegetables for a few more minutes.
Then transfer the dressing to the borscht, salt and pepper the dish and cook for another three minutes. That's all, season your meal with fragrant fresh herbs and invite everyone to the table, the classic borscht is ready!
Video recipe Borscht classic
Classic Ukrainian borsch
We also offer you to cook classic Ukrainian borscht. Preparing this dish is very easy and simple!
meat - 300 grams;
potatoes - 3 pieces;
beets - 1 piece;
cabbage - 200 grams;
carrots - 1 piece;
garlic - 2 cloves;
tomato paste - 3 tablespoons;
bay leaf - 3 pieces;
parsley, dill - to your liking;
salt, black pepper - to your liking.
Now let's get down to work:
Start with the broth. Pour water into a saucepan, put on fire and boil the liquid.
Wash the meat well and send it to boil in boiling water. Add bay leaves, salt, black pepper and garlic, chopped into wedges. Cook the meat product for an hour.
When the meat is done, remove it, transfer it to a clean plate and cool. Then divide the cooled meat product into small pieces. Send the meat pieces back to the broth.
Then you need to chop the cabbage.
Put the potatoes with cabbage in the broth with meat and cook together.
Now you need to peel the carrots with beets and onions. Grate the carrots and beets, and cut the onion into slices.
Now you should put the pan on the fire and heat the vegetable oil. Send shabby vegetables and onion rings to a skillet with butter, season with black pepper, simmer together for 5 minutes.
Send the finished dressing to the container with the future borscht. Add tomato paste to this, salt and pepper the dish and cook for another 10 minutes.
Chop the dill and parsley, sprinkle the borsch with herbs and turn off the heat. That's all, this borscht is served with sour cream and slices of black bread!
It is hardly possible to find a person among us who would not have heard about this dish, and all because it has already become a real legend in the world of culinary.
It is brewed not only in Ukraine, but also in neighboring states, they just slightly change the composition; we will cook borscht with chicken, a step-by-step recipe will help us out in this. Cabbage soup with beets and meat is truly unique, everyone loves them, without exception, for their excellent taste, nutritional value and ease of preparation.
How to make delicious chicken borscht: a simple recipe
Ingredients
- - 3 l + -
- - 2 tbsp. + -
- - 1 PC. + -
- Fresh herbs (at your discretion: parsley, celery, dill, etc.)- taste + -
- - 2 pcs. + -
- - 4 things. + -
- - taste + -
- — 1/2 head of medium + -
- - 2 teeth + -
- - 2 pcs. + -
How to cook red homemade borscht with chicken
There are people who prefer to cook borscht without frying, but it still tastes better with it, which is why this element is present in our recipe.
However, even this fact is not able to adversely affect the calorie content of the dish: there are about 47 kcal per 100 g of your favorite “red soup”. So those who are losing weight can use it without fear.
- Fill the chicken breast with cool water and put the pot of meat on high heat.
- While the chicken is boiling (it 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 vegetable slices in a pan with hot vegetable oil until the vegetables are soft.
- Peel the potatoes and cut them into small cubes.
- Chop the cabbage at random.
- When the chicken is cooked, we take it out of the broth, and instead of the breast, we throw chopped cabbage with potatoes into the pan.
- Boil vegetables for 20 minutes, then dilute their "privacy" by frying. We continue to cook everything further.
- Separate the boiled meat from the bone and chop finely. We shift the meat pieces into a saucepan, turn off the heat on the stove and leave the dish for 20 minutes alone, so that it just infuses.
- Finally, add crushed garlic and chopped herbs to the chicken borscht. We mix everything and serve fragrant homemade borscht on chicken in portions to the table.
With this amount of ingredients, you will have 8 medium servings.
How to cook borsch with chicken - video recipe.
The 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. For cooking, you need a standard set of inexpensive products, a little effort and a saucepan - that's the whole secret of the success of your favorite dish.
Ingredients
- Potatoes - 5-6 pcs.;
- Chicken leg - 1 pc.;
- Tomato puree - 75 g;
- Beets - 1-2 pcs.;
- Onions - 1 pc.;
- Salt to taste;
- Carrots (medium fruit) - 1 pc.;
- White cabbage - ½ pcs.;
- Water - 2.5-3 liters;
- Any greens (fresh) - to taste;
- Vegetable oil - quantity to taste (only for frying).
How to cook delicious chicken borscht: recipe step by step
- First of all, boil the chicken: put the meat in boiling water, bring to a boil, then drain the liquid from the pan.
- Instead of the drained 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.
- While the chicken is cooking, cut the potatoes into medium cubes, finely chop the onion, three carrots on a grater, and finely chop the cabbage.
- Potatoes will be the first to get into the pot with chicken from the vegetable slices, followed by cabbage soon after.
- Fry the onion in oil in a pan until translucent, then mix it with carrots and continue simmering over the fire until browning.
- As soon as the vegetables in the pan are browned, put the tomato puree in it, simmer everything together for 1 minute, and then pour it into the pan with the 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.
- Three beets on a grater (always large), pour the chopped root vegetable into a saucepan, then add 1 tbsp. (or to taste) salt.
- Cook chicken borscht until the beets are fully cooked, add (if desired) peppercorns, as well as bay leaves. Be sure to sprinkle everything with herbs and season with sour cream.
This completes the cooking, the slightly cooled borscht can be served with a slice of bread on the table.
Secrets of the most delicious homemade chicken borscht
- Not necessary, but you can add vinegar to the borscht (no more than 1 tablespoon) so that it better retains its beautiful beetroot flavor.
- If you are not very fond of the vinegar taste and smell, then you can go for a trick - add 1-2 tablespoons. vinegar to fry. When you sauté the vegetable slices in a frying pan, pour the indicated amount of vinegar onto the bottom of the container. Stir with vegetables until completely evaporated.
- For those who want to cook borscht without frying, you can use the recipe for cooking in a multicooker. In this case, you do not need to fry anything, you just cook the chicken for a start, and then add all the necessary (chopped) ingredients to it in a multi-bowl. You need to cook borscht in a slow cooker for 1 hour on the "Soup" mode.
- To make homemade red borscht as delicious 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 it is possible (and how much) to cook chicken for borscht now know for sure that it is simply necessary to do this.
Certainly, chicken meat can be replaced with beef or pork, but the chicken version is more dietary, moreover, it 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 it is definitely worth it.
Bon Appetit!