Every housewife knows how to cook delicious chicken borscht. But this dish can have many options, completely different and no less interesting. Let's try to cook something new and appetizing.
Material Content:
Classic chicken borsch
For borscht you will need a three-liter pan, the products indicated in the recipe, and a little inspiration.
Components:
- chicken - 200-300 g;
- potatoes (peeled) - 250 g;
- beets - 200 g;
- carrot - 150 g;
- onions - 150 g;
- dill - 50 g;
- cabbage - 500 g;
- lemon juice - 1 dess. l .;
- tomato paste - 70 g;
- salt and sugar - 1 tbsp. l .;
- clove of garlic - 1 pc.;
- spices - 1 dess. l .;
- laurel. sheet - 1 pc.;
- vegetable oil - 4 tbsp. l .;
- water - 2.5 l.
Process description:
- First, they cook the broth, pouring 2 l of cold water over the bird. For flavor add 1 bay leaf. When the water boils, reduce heat to maintain a pleasant aroma of meat.
- Fry is made from onions, carrots and beets, laying grated vegetables in the indicated order in hot vegetable oil. For taste, season 1 tbsp. l sugar, a pinch of salt, spices suitable for borsch. At the end, add tomato paste, a quarter cup of water and 1 dess. l lemon juice.
- When the chicken is ready (after about 15 minutes), add chopped potatoes to the broth. After 10 minutes, put chopped cabbage and fry.
- Bring the borscht to taste - put paprika, dried dill, ground black pepper, seasoning for borscht, salt, if desired. Turning off the heat, throw a clove of garlic, crushed with salt, into the pan.
Serve aromatic borsch with sour cream and herbs.
Cooking in a slow cooker
For borsch with chicken in a slow cooker, you will need the same ingredients as for the classic recipe, only the cooking technology will change.
Products:
- chicken - 200-300 g;
- potatoes (peeled) - 250 g;
- beets - 200 g;
- carrot - 150 g;
- bell pepper - 50 g;
- onions - 150 g;
- dill - 50 g;
- cabbage - 500 g;
- vegetable oil - 3 tbsp. l .;
- tomato paste - 70 g;
- laurel. sheet - 1 pc.;
- salt and sugar - 1 tbsp. l .;
- garlic - 1 tooth .;
- lemon juice - 1 dess. l .;
- boiling water - 2.5 l.
Cooking Description:
- 3 tablespoons of vegetable oil are poured into the multicooker bowl. Lay chicken, pour onion chopped onion, bell pepper, grated carrots and beets. Set the "Extinguishing" mode for 1 h. 20 min.
- After 20 minutes, open the multicooker lid, mix the contents. Add chopped cabbage, chopped potatoes, tomato paste, bay leaf, 1 tbsp. l salt, hot water.
- An hour later, the dish is ready. After the signal about the end of the process, crushed garlic, chopped greens can be sent to the borsch and the taste can be adjusted according to acid, salt and sweets.
You can use any parts of the bird for the broth: drumsticks, wings or fillets.
Breast Diet Recipe
This recipe for borsch with chicken does not contain potatoes, so it can be called diet.
Products:
- onion - 1 pc.;
- fillet - 200-300 g;
- carrots - 1 pc.;
- beets - 1 pc.;
- cabbage - 750 g;
- herbs and spices - to taste;
- salt and sugar - 1 tbsp. l .;
- tomato puree - 300 g;
- oil - 4 tbsp. l .;
- wine vinegar 6% - 1 tbsp. l .;
- water - 2.5 l.
Cooking Description:
- From the chicken fillet and 2 liters of water, boil the broth. After boiling, the heating is reduced, the foam is removed. The cooking process should take place with a little heat.
- Onions are fried in a pan in vegetable oil, carrots, beets with tomato puree, a pinch of sugar and salt. Spices are laid to taste. They make sure that the frying is not burnt, if necessary, add a little water to the vegetables.
- When the chicken is cooked until cooked, put cabbage in the broth to it, then fry it. Salt, wine vinegar, spices are added to the borscht to taste. Cook for another 5 minutes, and turn off the heat.
Ready-made fragrant borsch is served with herbs and garlic buns.
With sauerkraut
Such borsch is cooked without beets, and it is called cabbage soup. This is an original Russian dish.
Products:
- chicken - 800 g;
- onions - 150 g;
- greens - 50 g;
- garlic - 1 tooth .;
- salt - to taste;
- sauerkraut - 800 g;
- tomato paste - 2 tbsp. l .;
- flour - 2 tbsp. l .;
- puff pastry - 1 pack;
- sesame seeds - 1 dess. l .;
- egg - 1 pc.;
- oil - 3 tbsp. l .;
- water - 2.5 l.
Cooking Description:
- In a high frying pan in oil, chopped onion. Sauerkraut, tomato paste are added to it, poured with water, left to stew for about an hour.
- Aromatic rich broth is cooked from chicken, taking 2 liters of water.
- When the bird is ready, take it out of the broth and put the stewed cabbage.
- Make a dressing from flour with water, introduce it into boiling cabbage soup along with chopped chicken meat.
- Try the broth, salt to taste.
- Ready cabbage soup is poured into pots, add chopped greens with garlic.
- Cover each pot with puff pastry, greased with beaten egg from below.
- Sprinkle with sesame seeds, put cabbage soup in the oven, heated to 200 ° C.
When the dough is browned, take out hot cabbage soup and serve it directly in pots.
Green borsch on chicken stock
To cook borsch with chicken according to this recipe, you will need a large bunch of fresh sorrel and boiled eggs.
Products:
- chicken - 800 g;
- potatoes (peeled) - 350 g;
- carrot - 150 g;
- onions - 150 g;
- boiled eggs - 4 pcs.;
- dill - 50 g;
- sorrel - 300 g;
- oil - 3 tbsp. l .;
- salt - 30 g;
- water - 2.5 l;
- sour cream or mayonnaise - for dressing.
Cooking Description:
- Chicken is cooked until cooked in 2 liters of water. Dress the broth at the end of 1 tbsp. l salt.
- While the broth is being cooked, they are fried from onions and carrots with vegetable oil.
- Potatoes are cut and sent to the broth, after pulling out the chicken.
- After 10 minutes, put chopped dill, sorrel, eggs and fry.
- When the soup begins to boil, it is removed from the heat.
Fragrant green borsch served with sour cream or mayonnaise and slices of boiled chicken.
Trying all the recipes described is easy. They contain an affordable range of products and are easy to execute. The result of culinary experiments will delight not only you, but also your loved ones.
