Borsch is the most popular dish in the open spaces of our country. Each of us uses his favorite spices to make it. No matter how many pots and borscht are cooked, in each individual it will have a slightly different taste, aroma, and the consistency itself. However, in my life I have not had to try a soup that could be called tasteless.
Borsch is prepared on the basis of meat broths, using any type of meat. No less tasty are the green borscht, which is usually cooked in spring, when the first harvests of fragrant greens begin to appear in the garden. A spoonful of sour cream in a plate - and a delicious dinner is ready.
Let's talk a little about borscht recipes prepared on the basis of chicken broth. For its preparation use chicken legs or chicken entirely. Recently, special soup kits have become popular, which include chicken backbone, necks and wings. And be sure to lower the chicken bones in the pan.
So, we take up the preparation of borscht based on chicken broth.
Recipe 1: Whole Chicken Borscht
Ingredients Required:
- whole chicken weighing 1 kg;
- onions - 2 pcs .;
- red beet - 4 pcs .;
- cabbage - 0.5 Kachana;
- carrot - 2 pcs .;
- parsley and celery roots, parsley, celery, dill, onion feathers and spices - salt and pepper.
Preparation:
Take a large pot, about 5-7 liters. First, wash the chicken, and put it in the pan. Fill with water. We put on the stove and begin to cook the chicken. In another pot put boil beets with carrots, without cleaning them.
Thin straw shred cabbage. When our chicken is cooked, and it will take about an hour, choose it from the pan, and in its place we drop cabbage. We take cooked carrots and beets, clean them from the skin. Three beets cut into strips, carrots - ringlets. Grind the prepared greens, that is, the roots of dill, celery and parsley. Shred bow.
Separate the chicken meat from the bones and cut it into large pieces. You can simply disassemble it with your hands into arbitrary pieces. Again, send the meat to the pan to the cabbage, followed by send onions, beets and carrots. (leave one beet!). Season borsch with salt, pepper, you can also add to it the juice of half a lemon and 1 tbsp. Sahara. Cook borsch on low heat for about 20-25 minutes. Now we’ll add bay leaf to borsch, taste the borsch, and if you feel that there is not enough salt or pepper, you can add. That beet, which we have left, rubbed on a fine grater. As soon as the soup is done, add it to the pan and mix.
And the last thing - we put a few cloves of garlic through the press, and when the borsch has cooled a little, add it to the pan and mix.
Recipe 2: Chicken Borsch
Ingredients Required:
- 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.
Preparation:
We take a 3 liter saucepan, pour 2 liters of water into it and dip the chicken breast into it, after cutting it into small cubes. Skin must be removed! Boil the broth to a very low heat, periodically removing the foam. When the broth begins to boil and no more foam appears on its surface, add sauerkraut and continue cooking over low heat for another 20 minutes. During this time we clean the carrots, beets and onions. Cut everything into strips.
Pour olive oil into a frying pan and add carrots with onions to browned. If you have parsley and celery root on hand, then it is good to add them to the broil - they will give the borsch a special flavor. Place the beet straws separately on the second frying pan, and also pass it over low heat.
Bulgarian pepper and tomato cut into slices and add them to the pan with carrots, when it becomes soft. Add the pasta from both pans to the borsch, then follow them with greens, salt, pepper and sugar, and bring to a boil. Immediately reduce the fire and give the soup to languish literally 5 minutes. Taste again and add the spices that you think are missing. We give the soup to stand for 10-20 minutes, and pour into plates. We will serve fresh Borodino bread and, of course, sour cream to the borscht.
Recipe 3: Red chicken borsch
The number of ingredients in the recipe is calculated for 2 liters of water.
Ingredients Required:
- chicken backs - 3 pieces; - carrot and beetroot - 1 each;
- small onion;
- head of cabbage - 200 g;
- potatoes - 2 pcs .;
- Apple cider vinegar or lemon juice - to taste;
- ketchup - 2 tbsp. l .;
- vegetable oil - 1 tbsp.,
- salt and pepper to taste, dill.
Preparation:
Pour some water into a saucepan and boil chicken backs in it for 5 minutes. After that, it is recommended to drain the water and fill the backrest with fresh water, this time measure exactly 2 liters. Bring to a boil, salt and simmer over a low heat for about 20 minutes.
While our chicken broth is boiled, you and I will clean the carrots and beets, wash them and grate them. Cut the onion into cubes. Pour into the pan 1 tbsp. oil, and send it to stew vegetables. After 5 minutes, add ketchup, apple cider vinegar or lemon juice and continue to simmer another 10 minutes. Ready vegetables will send to the broth. Now shred straw cabbage. Cut the peeled potatoes into cubes and send them along with the cabbage to the pan with borscht. Salt to taste and continue cooking for another 20 minutes. At the end of cooking add a chopped bunch of dill and chopped garlic cloves. Pour into plates and serve with sour cream.
Borsch with chicken - secrets and useful tips from the best chefs
- To give the borsch a unique flavor, you can add a handful of hazelnuts to the broth. You need to add them only after removing the first meat froth. Calorie borscht, they will not give, but the taste will be more interesting.
- If you are a lover of rich borsch, but limit yourself in this because you are worried about your figure, we suggest using our advice - add 5 pieces of dried apricots, 5 pieces of seedless pits and some cumin to the rich soup. 5 minutes before the end of cooking, drop the above products in a borscht in a gauze bag - and you can safely enjoy your favorite dish.
