Borscht with chicken, beets and fresh cabbage is no less popular than borscht with meat. The dietary version of borscht with beets and chicken is less caloric than soup with pork or beef, so the dish is suitable for feeding children and people with digestive problems. You can cook borscht with chicken and beets much faster than the meat version of the soup.

More saturated and tasty is the broth from chicken legs. Less high-calorie borscht is prepared on the basis of chicken breast broth, chicken fillet.

Ingredients for chicken borscht with fresh cabbage:

  • 400 gr chicken ( chicken legs or breast, fillet)
  • 300 gr fresh cabbage
  • 6 pcs potatoes
  • 1 piece carrot
  • 1 pc beetroot
  • 1 pc onion
  • 1 st. spoon of tomato paste
  • 3 garlic cloves
  • 2 bay leaves
  • salt, pepper - to taste
  • 2 l water

How to cook chicken borscht. Recipe with beets and fresh cabbage

To prepare the soup, gather all the ingredients for cooking borscht. The photo shows what products will be needed.


Wash and peel beets, carrots, potatoes, onions, cabbage. Cut the beets and carrots into thin strips. Chopped vegetables make borscht tastier. Cut potatoes and onions into cubes.

Chop the cabbage and finely chop the garlic.

Boil chicken borscht broth over low heat using a medium-sized saucepan. Rinse the chicken meat, cover with water, bring it to a boil. Remove the resulting foam with a tablespoon or slotted spoon.

After seven minutes, after boiling water, salt the chicken broth.


While the broth is cooking, prepare the borscht dressing.

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

Put the potatoes and cabbage into the chicken broth for borscht, and then the onion, beet and carrot dressing.

Boil chicken borsch until the vegetables are ready - the potatoes should become soft, and the cabbage should not be too soft.

Put the bay leaf and garlic in the chicken borscht and cook for another 10 minutes. Remove borscht from chicken meat from the fire and let it brew a little under the lid.

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

For diet food will be useful recipe lean borscht with cabbage, see the recipe.

Borsch is the main dish of Ukrainian cuisine and every hostess at least once in her life cooked Ukrainian borsch. As such classic recipe borscht does not exist, as each hostess makes her own adjustments to it. Someone cooks borsch with beets, and someone does without it at all. Borsch can be seasoned with tomato, or you can use tomato paste, cook the broth on beef, pork or chicken, or you can even cook it at all 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, always remains borscht - an incredibly tasty, and no less fragrant first course.

Also, borscht is inherently very useful, because the main ingredients of this dish are vegetables, which in their composition contain a huge amount of vitamins and minerals that the human body needs for normal functioning. Ukrainian borsch is a great solution for a family dinner, when the whole family gathers at the same table, please your family and friends with this special and very tasty dish.

We need 90 minutes to prepare Ukrainian borscht. We will have 6 servings.

Ingredients:

  1. Chicken wings - 6 pieces;
  2. Potatoes - 4 pieces;
  3. Cabbage - 0.5 medium-sized fork;
  4. Beets - 1 piece;
  5. Carrots - 1 piece;
  6. Onion - 1 piece;
  7. Garlic - 3 cloves;
  8. Tomato paste - 100 grams;
  9. Dill - 15 grams;
  10. Vegetable oil - 60 ml;
  11. Salt - to taste;
  12. Black ground pepper- taste.


Chicken borscht: a classic recipe with a photo step by step

First we need to cook 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 won’t be much benefit from the store, but it has its advantages - it cooks quickly and its meat is more tender than poultry.
So, the broth is ready. We clean the potatoes, cut them into cubes.



We put the potatoes in the broth and put on the stove for medium fire.
We clean the onion and cut it into quarter rings.



We clean the carrots and three it on a fine grater.



Fry the onion until translucent.



Add carrots and fry until half cooked.



We cut the cabbage and add it to the soup.



We clean the beets and rub them on a fine grater.



Add beets to onions and carrots and fry.
We clean the garlic, using a press, squeeze it into a pan with onions, carrots and beets.



Dilute the tomato paste with water.



Add tomato paste to borscht dressing.



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 cook, and get a hearty, tasty, not expensive lunch. All this can be cooked from one small chicken, and feed a family of 5-6 people.

Wash chicken breast and place in a pot of water. When the water starts to boil, remove the foam. Boil for an hour.

While the broth is cooking, wash the cabbage, cut into cubes.


Wash potatoes, peel and cut into cubes.


Wash the pepper, remove the seeds, cut into cubes.


Peel the onion, chop.


Wash carrots, peel, grate.


We do the same with beets.


Peel the garlic, squeeze through a press.


Pour cabbage and potatoes into the broth.


In a frying pan vegetable oil simmer the dressing for 10 minutes - beets, carrots, onions, Bell pepper and garlic.


Then add in the tomato paste, granulated sugar and vinegar, mix well and simmer for another 5-10 minutes. Next, put the roast in the broth. In the meantime, we take the breast out of the broth, separate it from the bones, split it into small pieces and add it back to the soup.


Wash and cut greens.


Salt the soup, add ground pepper and black peppercorns, pour greens. After the borscht boils, cook for another five minutes.


Borscht is best served with sour cream and black bread.


Bon appetit, our chicken borscht is ready!

PS: Finally, I will share with you a small addition. Any borscht goes well with the taste of fresh garlic, so I recommend crushing it into a bowl of soup or just eating it as a snack.

Borscht is the most popular dish in the vastness of our country. Each of us uses our favorite spices to prepare it. No matter how many pots with borscht are cooked, in each individual one it will have a slightly different taste, aroma, and even the texture itself. Nevertheless, in my life I have not yet had to try borscht, which could be called tasteless.

Borscht is prepared on the basis meat broths, any type of meat is used. No less tasty are green borscht, which are usually prepared in the spring, when the first crops begin to appear in the garden. fragrant greens. A spoonful of sour cream in a plate - and Tasty dinner I'm ready now.

Let's talk a little about recipes for borscht cooked on the basis of chicken broth. For its preparation, chicken legs or whole chicken are used. Recently, special soup sets have become popular, which include chicken backbone, necks and wings. And be sure to lower the chicken bones into the pan.

So, we start preparing borscht based on chicken broth.

Recipe 1: Whole Chicken Borscht

Required Ingredients:

Whole chicken weighing 1 kg;

Bow - 2 pcs.;

Red beets - 4 pcs.;

Cabbage - 0.5 heads;

Carrot - 2 pcs.;

Parsley and celery roots, greens - parsley, celery, dill, onion feathers and spices - salt and pepper.

Cooking method:

Take a large pot, approximately 5-7 liters. First, wash the chicken, and lower it into the pan. Fill with water. We put it on the stove and start cooking the chicken. In another pan, put the beets and carrots to cook without peeling them.

Shred the cabbage into thin strips. When our chicken is cooked, and it will take about an hour, we select it from the pan, and put cabbage in its place. We take boiled carrots and beets, peel them. We cut three beets into strips, carrots into rings. We grind the prepared greens, that is, the roots of dill, celery and parsley. We chop the onion.

Separate the chicken meat from the bones and chop it big chunks. You can simply disassemble it by hand into arbitrary pieces. Again we send the meat to the pan to the cabbage, followed by onions, beets and carrots. (Let's leave one beetroot!). Season the borscht with salt, pepper, you can also add the juice of half a lemon and 1 tbsp. Sahara.

Cook borscht over low heat for about 20-25 minutes. Now let's add a bay leaf to the borscht, taste the borscht, and if it seems to you that there is not enough salt or pepper, you can add it. We rub the beets that we have left on a fine grater. As soon as the borscht is cooked, add it to the pan and mix.

And the last thing - we pass a few cloves of garlic through the press, and when the borscht has cooled down a bit, add it to the pan and mix.

Recipe 2: Chicken Borscht

Required Ingredients:

Chicken fillet - 2 pcs.;

Beets - 2 pcs.;

Sauerkraut - 300 g;

Carrot - 1 pc.;

Bulgarian pepper, tomato and onion - 1 each,

3-5 tbsp olive oil,

Greens, sugar, salt and pepper.

Cooking method:

We take a 3 liter pan, pour 2 liters of water into it and lower it into it chicken breast before cutting it into small cubes. Be sure to remove the skin! Cook the broth on a very low heat, periodically removing the foam. When the broth boils and no more foam appears on its surface, add sauerkraut and continue to cook on low heat for another 20 minutes. During this time, we will peel the carrots, beets and onions. We cut everything into strips.

Pour into the pan olive oil and add carrots with onions to sauté. If you have parsley and celery root on hand, then it will not be superfluous to add them to the frying - they will give the borscht a special flavor. Separately place the beetroot straws in the second pan and also sauté it over low heat.

Cut the bell pepper and tomato into slices and add them to the pan with the carrots when it is already soft. Add the sautéed vegetables from both pans to the borscht, followed by the herbs, salt, pepper and sugar, and bring to a boil. Immediately reduce the heat and let the borscht languish for literally 5 minutes. We taste it again and add those spices that you think are not enough. We let the borscht stand for 10-20 minutes, and pour it into plates. We will serve fresh Borodino bread and, of course, sour cream to the borscht.

Recipe 3: Red Chicken Borscht

The amount of ingredients proposed in the recipe is calculated for 2 liters of water.

Required Ingredients:

Chicken backs - 3 pieces;

Carrots and beets - 1 each;

Small bulb;

Head of cabbage - 200 g;

Potato - 2 pcs.;

apple cider vinegar or lemon juice- taste;

Ketchup - 2 tablespoons;

Vegetable oil - 1 tbsp.,

Salt and pepper to taste, dill.

Cooking method:

Pour water into the pan and boil in it for 5 minutes chicken backs. After that, it is recommended to drain the water and fill the backs with fresh water, this time measure exactly 2 liters. Bring to a boil, season with salt and simmer the broth for about 20 minutes.

While our chicken broth is cooking, we will clean the carrots and beets, wash and grate them. We cut the onion into cubes. Pour 1 tbsp into the pan. oil, and send vegetables to stew in it. After 5 minutes, add ketchup, Apple vinegar or lemon juice and continue to simmer for another 10 minutes. Ready vegetables will be sent to the broth. Now we are shredding the cabbage. We cut the peeled potatoes into cubes and send them together with cabbage to a pan with borscht. Salt to taste and continue cooking for another 20 minutes. At the end of cooking, add the chopped bunch of dill and chopped garlic cloves. Pour into bowls and serve with sour cream.

To give borscht a unique flavor, you can add a handful of hazelnuts to the broth. You need to add them only after removing the first foam from the meat. They will not add calories to borscht, but the taste will be more interesting.

If you are a lover of rich borscht, but limit yourself in this because you are worried about your figure, we suggest taking our advice - add to rich borscht 5 pieces of dried apricots, 5 pieces of pitted plums and a little cumin. 5 minutes before the end of cooking, dip the above products into borscht in a gauze bag - and you can safely enjoy your favorite dish.

In the time of autumn cold weather, the body requires something more serious. summer salads and okroshek. I propose to cook quite light and delicious borscht. Its plus is that it is prepared from the so-called "soup set" therefore it is quite economical.

Compound:

Beetroot - 320g
Carrot - 170 gr.
Potato - 500 gr.
Bulb onion - 160 gr.
White cabbage - 350 gr.
Bulgarian pepper - 170 gr.
Boiled chicken meat - 230 gr.
Chicken broth - 2 liters
Vegetable oil - 4 tbsp. l. (80gr.)
Tomato paste - 1 tbsp. l
Sugar - 1 tsp
Dill, salt, pepper, garlic - to taste

Calorie content: 100 gr. = 49 kk.

First of all, we wash the chicken (I used the "soup set" back and two wings, since I found a more interesting use for all other parts of the chicken) and putting it in a saucepan, pour it with cold water (!) P.S. If you pour boiling water over the meat, then the protein is immediately brewed and the taste remains inside the meat, and we need a delicious broth.

We leave the chicken to simmer for about 1.5 - 2 hours so that the meat easily separates from the bones.

While our chicken is cooking, chop the vegetables into strips.

We begin to prepare the roast for borscht: the onion goes into the pan first.


We bring it to a golden color in 4 tbsp. l. vegetable oil


and add carrots to it.


Fry onions and carrots for another 2-3 minutes and add beets, fry all this splendor for a few more minutes over medium heat and, having covered with a lid, continue to simmer after lowering the fire. When the beets are ready, add a spoon tomato paste and a teaspoon of sugar, simmer for another 2-3 minutes and set aside.


In the meantime, the chicken (unless, of course, it is old) should already boil well. Remove the meat from the pan and leave to cool slightly on a plate.


Strain the broth into a clean saucepan.
Put on the stove and bring to a boil. Add in turn: cabbage, after 2-3 minutes bell pepper and potatoes, bring to readiness


While the vegetables are cooking, we have time to remove the meat from the chicken bones.


And finally we "collect" our soup. Add the meat


roast, dill and garlic.


Mix gently and bring to taste, adding salt, spices, pepper if necessary. Since our borscht is made from fresh cabbage, it may not seem sour enough, in such cases I add a little brine from pickled vegetables (for such cases, I always have a small jar of strained brine in the refrigerator.)

Pour into a deep bowl and ... treat yourself!