It is difficult to refuse a spoonful of delicious borsch with sour cream and garlic pampushkas. Typically, such a soup is cooked in meat broth, but if you move away from tradition and cook borsch with chicken, you get a light, but at the same time very tasty and hearty dish.

Classic borsch with chicken and fresh cabbage

Traditionally, borsch is cooked in meat broth, but there are other ways to cook it. There are many recipes, and many prefer to cook such a chicken soup, since poultry borsch is fragrant and satisfying. You can cook it on meat broth, only chicken in this case needs to be boiled separately so that the aromas do not mix.

For the preparation of borscht, different parts of the chicken are used, but the most delicious broth is obtained from meat on the bone.

Ingredients:

  • ½ kg of chicken;
  • ½ kg of cabbage;
  • two beets;
  • two carrots;
  • 3 to 4 potatoes;
  • tomato;
  • two cloves of garlic;
  • bulb;
  • tablespoon of vinegar;
  • two tablespoons of tomato paste;
  • greens, spices, oil.

Cooking method:

  1. Put the chicken in the pan, fill it with water (3 l), put on the stove and bring to a boil. We remove the foam, cover, reduce heat and cook the broth for an hour and a half.
  2. We take out the finished chicken and cut it into pieces. Filter the broth, add water and put the meat back.
  3. Cut the potatoes into cubes and send to the pan. As soon as the broth with potatoes boils, add shredded cabbage.
  4. In a frying pan with vegetable oil, we pass the chopped onions, then add the carrots and tomato paste. Fry together for 5 minutes.
  5. Peel the tomato and grind it in a blender, adding a little vinegar and sugar.
  6. Separately, fry the beets in a pan, and after 5 minutes add tomato puree to it.
  7. Then combine the beets with carrots and onions, add chopped garlic and simmer all together for 5 minutes.
  8. Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before the readiness we fall asleep chopped fresh herbs. We cover the finished borscht with a lid and give it time to insist.

Cooking in a slow cooker

The classic recipe allows you to cook it not only on the stove, but also in the slow cooker. Such a kitchen appliance will make it possible to quickly make the first dish, though it is still impossible to cook borsch in one step. Have to carry out some preparatory steps.

Ingredients:

  • 350 g chicken (fillet);
  • 300 g of cabbage;
  • carrot;
  • beet;
  • 3 potatoes;
  • Bell pepper;
  • onion;
  • two tablespoons of tomato paste;
  • greens, oil.

Cooking method:

  1. Pour a little vegetable oil into the multicooker bowl and set the “Frying” mode to 30 minutes.
  2. First, lay the chopped onion and after 15 minutes add the carrots to it, chopped beets and peppers, chopped greens. Add tomato paste and pass the vegetables.
  3. After the sound signal to the vegetables, put the pieces of chicken. We start the “Soup” mode for 2 hours.
  4. In the process of cooking, add chopped cabbage and cubes of potatoes. Add salt a few minutes before cooking.

Ready soup insist hour.

Sauerkraut recipe

Borsch with sauerkraut differs from the traditional one in that it has a sour taste that many people really like. At the same time, it has a pleasant aroma, from which the appetite is quickly played out. Such a hot first course is especially important to cook in late autumn and winter.

Ingredients:

  • 500 g of chicken;
  • 200 g sauerkraut;
  • beet;
  • carrot;
  • bulb;
  • 3 potatoes;
  • a spoon of tomato paste;
  • greens, oil, spices.

Cooking method:

  1. First of all, boil chicken broth with the addition of allspice and bay leaf for 1 - 1.5 hours.
  2. Once the broth is ready, put the potato cubes in it.
  3. In sunflower oil, fry onions, carrots and sauerkraut. After a few minutes, add the grated beets and tomato paste to them. We stew the vegetable dressing for 15 minutes and then put it in the broth.
  4. On a small fire, bring the soup to a boil, add spices, herbs and turn off.
  5. Before serving, the dish should be well infused.

Dietary Chicken Borsch

Dietary chicken borsch is an excellent dish for the smallest gourmets and their parents who adhere to a healthy diet.

The calorie content of borsch with chicken does not exceed 70 kcal per 100 g of product.

Despite the fact that the soup is cooked without frying, it still turns out to be very satisfying, aromatic and rich.

Ingredients:

  • ½ kg of chicken;
  • 3 potatoes;
  • two beets;
  • onion;
  • carrot;
  • 200 g of cabbage;
  • sprigs of dill and parsley;
  • spice.

Cooking method:

  1. Pour 3 liters of water into the pan, lay the poultry meat and cook the broth for 40-60 minutes. You can add whole spices and onions to it. The latter must then be thrown away, since not everyone loves this boiled vegetable.
  2. Add the diced potatoes to the finished broth, then lay the grated beets and cook the borsch for 20 minutes. If the beets are old, then it will take a little more time to cook. 10 minutes before cooking, put chopped cabbage, spices and herbs.

It is interesting:recipe for classic borsch with meat

Serve the real diet borsch with sour cream.

Cooking option with beans

Borsch based on broth from beef or pork meat is quite high-calorie, so not every body can absorb it. For such cases, the recipe for borsch on chicken is ideal, but to make it more satisfying, you can add beans to the recipe.

Ingredients:

  • 300 g chicken;
  • two onions;
  • two carrots;
  • 4 potatoes;
  • three tomatoes;
  • 300 g of cabbage;
  • Bell pepper;
  • 150 g of beans;
  • a spoon of apple cider vinegar;
  • spices, herbs, oil.

Cooking method:

  1. Beans must be soaked for 10 hours (or better at night) and boiled until tender.
  2. Pour chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour clean cold water. Add onions and carrots whole, cook the broth for 20 minutes.
  3. In vegetable oil, we begin to fry the chopped onions, then add the grated carrots, chopped peppers and chopped tomato without skin to it. Add a little sugar and simmer the vegetables until they are saturated with tomato juice.
  4. Separately, we cook beetroot.
  5. We take onions and carrots from the finished broth, add the cubes of potato and vegetable dressing.
  6. Once the potatoes are ready, put the beans, beets, shredded cabbage, salt, vinegar and a little sugar in the soup. Bring to a boil, wait a minute and turn off the fire.

Potted in the oven

Few people know what a Slavic dish like borscht was prepared in ceramic pots in an oven. Why not recall our traditions and prepare aromatic soup in the same way in the oven? We offer a step by step recipe with chicken and cabbage.

Ingredients:

  • 250 g of chicken;
  • beet;
  • carrot;
  • 300 g of cabbage;
  • Sweet pepper;
  • potatoes;
  • four cloves of garlic;
  • three tablespoons of tomato paste;
  • salt, sprigs of parsley.

Cooking method:

  1. First of all, prepare all the ingredients. To do this, we cut the chicken meat into pieces, three beets and carrots on a fine grater, chop the cabbage, cut the potatoes and peppers into small cubes, chop the herbs and garlic.
  2. In each pot, we alternately lay the ingredients in the sequence in which we prepared them. At the end, add salt (you can introduce a little hot pepper), a spoonful of tomato paste and pour water.
  3. Preheat the oven to 180 degrees and set the pots for 30 minutes. Then their contents must be gently mixed and left in the oven for 30 minutes.

Green borsch with sorrel on chicken stock

Green borscht is also called sorrel soup and is cooked in different variations.

As a rule, such a first course is cooked in summer from fresh sorrel, rich in vitamins and minerals. But many housewives make it in the winter, using canned or frozen product in cooking.

Ingredients:

  • ½ kg of chicken;
  • 2 to 3 potatoes;
  • two bunches of sorrel;
  • onion;
  • two cloves of garlic;
  • a spoon of tomato paste;
  • greens, spices, oil.

Ingredients:

  1. Put chicken in the pan and pour water (2.5 liters). Add salt, allspice, carrots, onions and bay leaves. Cook the broth.
  2. We get the boiled chicken, like all spices and vegetables. We cut the meat into pieces and send it to the strained broth.
  3. We chop the chopped onions and grated carrots in vegetable oil, adding tomato paste to them. We send the frying to the broth along with the cubes of potatoes.
  4. Finely chop the sorrel and as soon as the potatoes are ready, put the greens in the soup. You can add not only leaves to the borsch, but also sorrel stalks, which will give the dish a special sour taste.
  5. After the soup boils, reduce the heat and cook for no more than 5 minutes so that the sorrel does not lose its valuable substances and does not become soft. A few minutes before cooking, add chopped garlic, herbs and spices to taste.
  6. Ready green borsch with sorrel, served with sour cream and boiled egg.

Poltava with dumplings

In every region, and probably in every family, there is a favorite recipe for making delicious borsch. But we offer to cook Poltava borsch, which is cooked only on chicken or duck meat broth.

It is interesting:Ukrainian borsch

At the same time, garlic is not used in its cooking, and vegetables are cut into squares or dice.

Serve it with sour cream, crushed bacon and mouth-watering dumplings.

Ingredient:

  • ½ kg of chicken meat;
  • two beets;
  • four potatoes;
  • two carrots;
  • two onions;
  • a small head of cabbage;
  • three tomatoes;
  • celery root;
  • parsley root;
  • a spoonful of lemon juice (vinegar);
  • salt, sugar, butter.

Cooking method:

  1. Pour chicken meat with cold water and set on fire. As soon as the broth boils, remove the foam, put a small onion, peeled carrots, a small piece of parsley root and celery. You can add black pepper peas and salt. Cook the broth with spices for about 1.5 to 2 hours.
  2. We cut vegetables not in strips, but in squares. In vegetable oil, fry beets, adding a little sugar, salt and vinegar to it.
  3. Remove the skin from the tomatoes and rub the pulp on a grater. Add the tomato mass to the beets and stew.
  4. Separately, we pass onions and carrots.
  5. As soon as the broth is ready, we throw out all the vegetables and spices from it, cut the meat into slices and return to the pan with cabbage and frying from carrots and onions.
  6. Then add the cubes of potatoes, cook it until cooked and immediately spread the beets.
  7. We continue to cook borsch for 7-10 minutes. Turn off the finished soup and proceed to the preparation of dumplings.
  8. For them we need to take four tablespoons of flour, add a glass of boiling water and a little salt to it. Stir the flour in hot water and give the dough time to cool.
  9. Then we drive in the egg, add another six tablespoons of flour, carefully knead the dough without lumps.
  10. We put a pot of water on the fire, add a little salt to it and bring to a boil. As soon as the water begins to boil, spread the dough with a spoon directly into boiling water. Put the finished dumplings on a plate.

Pour the Poltava borscht into plates, add ready-made dumplings and sour cream.

In order for the chicken borsch with fresh cabbage to get a saturated red color, add beets to it 10 minutes before cooking. If you do this earlier, the beetroot juice will boil out and lose its natural color.

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