Cook delicious chicken borscht. Chicken borscht with fresh cabbage

It’s hard to refuse a spoonful of delicious borscht with sour cream and garlic donuts. As a rule, such soup is cooked in meat broth, but if you move away from tradition and cook borscht with chicken, you will get a light, but at the same time very tasty and satisfying dish.

Traditionally, borscht is cooked in meat broth, but there are other ways to prepare it. There are many recipes and many people prefer to cook this soup with chicken, since the poultry borscht turns out to be aromatic and satisfying. You can also cook it in meat broth, but in this case the chicken needs to be boiled separately so that the flavors don’t mix.

Different parts of chicken are used to make borscht, but the most delicious broth is made from meat on the bone.

Ingredients:

• ½ kg chicken;
• ½ kg cabbage;
• two beets;
• two carrots;
• 3 – 4 potatoes;
• tomato;
• two cloves of garlic;
• bulb;
• a spoonful of table vinegar;
• two tablespoons of tomato paste;
• herbs, spices, oil.

Cooking method:

1. Place the chicken in a saucepan, add water (3 liters), put it on the stove and bring to a boil. Remove the foam, cover with a lid, reduce the heat and cook the broth for one and a half hours.
2. Remove the finished chicken and cut it into pieces. Strain the broth, add water and put the meat back.
3. Cut the potatoes into cubes and place in a saucepan. As soon as the broth with potatoes boils, add shredded cabbage.
4. In a frying pan with vegetable oil, sauté the chopped onion, then add the carrots and tomato paste. Fry everything 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 frying pan, and after 5 minutes add tomato puree to it.
7. Then combine the beets with carrots and onions, add chopped garlic and simmer everything together for 5 minutes.
8. Add vegetable dressing, spices to the broth and cook for 10 minutes. 2 minutes before readiness, add chopped fresh herbs. Cover the finished borscht with a lid and give it time to brew.

Cooking in a slow cooker

Classic recipe The dish allows you to cook it not only on the stove, but also in a slow cooker. Such a kitchen appliance will allow you to quickly prepare the first dish, although you still won’t be able to cook borscht in one step. You'll have to do some preparatory steps.

Ingredients:

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

Cooking method:

1. Pour a little into the multicooker bowl vegetable oil and set the “Frying” mode for 30 minutes.
2. First, add chopped onion and after 15 minutes add carrots, chopped beets and peppers, and chopped herbs. Add tomato paste and saute the vegetables.
3. After the beep, add chicken pieces to the vegetables. We start the “Soup” mode for 2 hours.
4. During cooking, add shredded cabbage and potato cubes. A few minutes before cooking, add salt.

Infuse the finished soup for an hour.

Recipe with sauerkraut

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

Ingredients:

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

Cooking method:

1. First of all, boil the chicken broth with the addition of allspice and bay leaf for 1 - 1.5 hours.
2. As soon as the broth is ready, add potato cubes to it.
3. Fry onions, carrots and sauerkraut in sunflower oil. After a few minutes, add grated beets and tomato paste. Simmer the vegetable dressing for 15 minutes and then add it to the broth.
4. Bring the soup to a boil over low heat, add spices, herbs and turn off.
5. Before serving, the dish should sit well.

Diet borscht with chicken

Dietary borscht with chicken is an excellent dish for the youngest gourmets and their parents who adhere to a healthy diet.

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

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

Ingredients:

• ½ kg chicken meat;
• 3 potatoes;
• two beets;
• bulb onions;
• carrot;
• 200 g cabbage;
• sprigs of dill and parsley;
• spices.

Cooking method:

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

Serve the infused diet borscht with sour cream.

Cooking option with beans

Borscht made from beef or pork broth is quite high in calories, so not every body can digest it. For such cases, the ideal option would be a recipe for borscht with chicken meat, but to make it more filling, you can add beans to the recipe.

Ingredients:

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

Cooking method:

1. The beans need to be soaked for 10 hours (or better yet, overnight) and boiled until tender.
2. Fill the chicken meat with water and bring to a boil. After 2 minutes, drain the liquid and pour clean cold water. Add the onions and whole carrots, cook the broth for 20 minutes.
3. We begin to fry the chopped onion in vegetable oil, then add grated carrots, chopped pepper and a tomato cut into small cubes without skin. Add a little sugar and simmer the vegetables until they are saturated with tomato juice.
4. Separately, we roast the beets.
5. Remove the onions and carrots from the finished broth, add potato cubes and vegetable dressing.
6. As soon as the potatoes are ready, add beans, beets, shredded cabbage, salt, vinegar and a little sugar to the soup. Bring to a boil, wait a minute and turn off the heat.

In pots in the oven

Few people know that such a Slavic dish as borscht was cooked in ceramic pots in the oven. Why not remember 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 chicken meat;
• beet;
• carrot;
• 300 g cabbage;
• Sweet pepper;
• potato;
• four cloves of garlic;
• three tablespoons of tomato paste;
• salt, parsley sprigs.

Cooking method:

1. First of all, let's prepare all the ingredients. To do this, cut the chicken meat into pieces, chop the beets and carrots on a fine grater, shred the cabbage, cut the potatoes and peppers into small cubes, chop the herbs and garlic.
2. We place the ingredients in each pot one by one in the order in which we prepared them. At the end, add salt (you can add a little hot pepper), a spoonful of tomato paste and add water.
3. Preheat the oven to 180 degrees and place the pots for 30 minutes. Then their contents must be carefully mixed and left in the oven for another 30 minutes.

Green borscht with sorrel in chicken broth

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

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

Ingredients:

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

Ingredients:

1. Place the chicken in a saucepan and pour in water (2.5 liters). Add salt, allspice, carrots, onions and bay leaves. Cook the broth.
2. We take out the boiled chicken, as well as all the spices and vegetables. Cut the meat into pieces and send it to the already strained broth.
3. Sauté chopped onions and grated carrots in vegetable oil, adding tomato paste. We send the frying into the broth along with potato cubes.
4. Finely chop the sorrel and as soon as the potatoes are ready, add the greens to the soup. You can add not only sorrel leaves to borscht, but also sorrel stems, 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 readiness, add chopped garlic, herbs and spices to taste.
6. Serve ready green borscht with sorrel with sour cream and boiled egg.

At the same time, no garlic is used during its cooking, and the vegetables are cut into squares or dies.

It is served with sour cream, crushed lard and delicious dumplings.

Ingredient:

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

Cooking method:

1. Pour chicken meat cold water and put it on fire. As soon as the broth boils, skim off the foam, add a small onion, peeled carrots, a small piece of parsley root and celery. You can add black peppercorns and salt. Cook the broth with spices for approximately 1.5 - 2 hours.
2. We cut vegetables not into strips, but into squares. Fry the beets in vegetable oil, adding a little sugar, salt and vinegar.
3. Remove the skin from the tomatoes and grate the pulp. Add the tomato mass to the beets and simmer.
4. Separately sauté onions and carrots.
5. As soon as the broth is ready, throw out all the vegetables and spices, cut the meat into pieces and return it to the pan along with the cabbage and fried carrots and onions.
6. Then add the potato cubes, cook until tender and immediately add the beets.
7. Continue cooking the borscht for 7 – 10 minutes. Turn off the finished soup and start preparing the 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 into hot water and give the dough time to cool.
9. Then beat in the egg, add six more tablespoons of flour, and thoroughly knead the dough without lumps.
10. Place a pan of water on the fire, add a little salt to it and bring to a boil. As soon as the water begins to boil, spoon the dough directly into the boiling water. Place the finished dumplings on a plate.

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

To make chicken borscht with fresh cabbage a rich red color, add beets to it 10 minutes before it is ready. If you do this earlier, the beet juice will boil down and lose its natural color.

step by step recipe with photos

First courses based on aromatic chicken broth are recognizable “from the first spoon.” Its unsurpassed taste sets a high culinary tone even for borscht, especially if poultry is purchased.

The dish will turn out excellent if you add a little during the process of frying vegetables. butter and bell pepper. Depending on the taste of the tomato, you can add a pinch of sugar.

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 heads
• tomato paste - 4 tbsp. l.
• sunflower oil - 50–70 ml
• crushed black pepper
• bay leaf - 1–2 pcs.
• greenery
• garlic - 3–4 cloves

Preparation

1. Start by making chicken broth. A whole chicken will do and can be cut into pieces, or use a soup kit, chicken legs, breasts, thighs. For diet broth, buy chicken breast- there is almost no fat in it.

Our recipe uses chicken leg. Rinse it and place it in a 5-liter saucepan. Pour 3 liters of water, place on the stove over high heat. Once boiling, reduce heat and simmer for 30–40 minutes.

2. While the broth is ready, prepare the frying. Cut the peeled onion into small cubes. Peel the carrots and grate them on a coarse grater. Heat the oil in a frying pan, fry the chopped vegetables over low heat for 8-10 minutes until they become soft.

3. Add tomato paste to taste. Pour 1-2 ladles of broth from the pan. Stir and simmer with the lid closed for 10 minutes.

4. Peel the garlic, cut into slices. Add to the pan with the fried vegetables, stir and turn off the heat.

5. When the chicken is ready, remove it from the broth and cool.

Peel the beets, chop on a coarse grater, add to the broth, and bring to a boil. Cook over high heat for 15–20 minutes until the beets lose their rich color.

6. Once the broth becomes a little lighter, peel the potatoes, cut into small cubes and add to the pan. Bring to a boil. Cook for 5 minutes over moderate heat.

Borscht is the most famous dish of Slavic cuisine. Rich, with aromatic meat, it will not leave anyone indifferent. This soup can be made from either chicken or beef broth. The classic recipe is beef borscht, but poultry meat also has its fans. This cooking option is especially popular in homes where there are small children. So, if you decide to cook borscht with chicken, fresh cabbage and beets, our recipe will help you make it especially tasty and aromatic.

My favorite thing to cook is this first course of poultry, I cut the soup set from the back, freeze it, then cook it. It can be made from other parts of the chicken; today I used drumsticks.

TIME: 1 hour 45 min.

Average

Servings: 6

Ingredients

• chicken drumstick – 6 pcs.;
• potatoes – 7 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• cabbage – 180 g;
• tomato juice – 100-150 ml;
• vegetable oil - for frying;
• greens (dill and parsley) - to taste;
• salt – 1 tsp;
• ground black pepper - to taste.

Preparation

First you need to prepare the meat. Wash the shins, remove all unnecessary “details”. Transfer the meat to a pan in which we will cook the borscht and add water. Place on high heat, pour in 2.5 liters of water; when the water boils, turn it down, skim off the foam, and cook for 50 minutes. Don’t think that this is a lot, the bones should give off their taste, the broth should become rich, cook over low heat.

Peel the potatoes, wash and cut into small pieces. If desired, separate the meat from the bones. Salt the broth and add potatoes to it. Place the pan on the heat, reduce it after boiling, and cook for 15 minutes.

Peel and wash beets, carrots and onions. Grate the beets on a coarse grater. Grate the carrots on a fine or medium grater. Finely chop the onion.

Place onions, carrots and beets in a heated frying pan with a small amount of vegetable oil. Fry the vegetables a little, stirring constantly over high heat.

Add tomato juice and a pinch of sugar to the vegetables, mix and fry for a couple more minutes. Instead of tomato juice, you can use diluted tomato paste. I add two spoons and a little broth.

Add the finished frying to the broth and pepper.

Finely chop the cabbage and add it to the borscht, cook everything together until the cabbage is ready, about 20 minutes, young cabbage cooks faster, old cabbage longer.

Two minutes before readiness, add chopped herbs. Don’t forget to taste the dish for salt and add a pinch if necessary.

Red borscht is ready. Now let’s let it brew for a bit and serve with sour cream.

An undoubted advantage of choosing poultry meat is the ability to use different parts of it. You can make delicious chicken and cabbage borscht using chicken legs or breasts that have been de-filleted. The most important thing to consider is that the most delicious broth comes from meat on the bone. If you have homemade chicken, you can boil it whole and cut it up when serving. This borscht will turn out to be especially rich and tasty.

Important! Borscht is not a dish that can be prepared in half an hour. It simmers rather than cooks. That is why this soup cannot be rushed. If you want to get delicious borscht with beets, cabbage and chicken, start cooking long before lunch.

Among the various variations of preparing this Slavic soup, borscht with beans stands out. Even true gourmets will enjoy it. This soup can be made without chicken broth, because beans are an excellent nutritional substitute for meat. The recipe for this dish is no different from the classic one, the only difference is the addition of one ingredient - beans, which should be boiled in advance.

If your borscht is ready, don’t forget its main advantage: this soup tastes better on the second day, which means you’ve prepared lunch for at least two days!

It is hardly possible to find a person among us who has not heard of this dish, and all because it has already become a real legend in the world of cooking.

They brew it not only in Ukraine, but also in neighboring countries, they just slightly change the composition; We will prepare borscht with chicken, a step-by-step recipe will help us out with this. Cabbage soup with beets and meat is truly unique; everyone, without exception, loves them for their excellent taste, nutritional value and ease of preparation.

How to cook 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 medium sized head + -
• - 2 cloves + -
• - 2 pcs. + -

How to cook red homemade borscht with chicken

There are people who prefer to cook borscht without frying, but it still turns out tastier, which is why this element is present in our recipe.

However, even this fact cannot have a detrimental effect on the calorie content of the dish: 100 g of your favorite “red soup” accounts for approximately 47 kcal. So those losing weight can use it without fear.

• Pour cool water over the chicken breast and place the pan with the meat over high heat.
• While the chicken is cooking (this 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 chopped vegetables in a frying pan with hot vegetable oil until the vegetables soften.
• Peel the potatoes and cut them into small cubes.
• Shred the cabbage randomly.
• When the chicken meat is cooked, take it out of the broth, and instead of the breast, throw chopped cabbage and potatoes into the pan.
• Boil the vegetables for 20 minutes, then add their “seclusion” by frying. We continue to cook everything further.
• Separate the boiled meat from the bone and chop it finely. Place the meat pieces into a saucepan, turn off the heat on the stove and leave the dish alone for 20 minutes to let it sit.

• Finally, add crushed garlic and chopped herbs to the chicken borscht. Mix everything and serve the aromatic homemade chicken borscht in portions to the table.

From the specified amount of ingredients you will get 8 medium servings.

How to cook borscht with chicken - video recipe.

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 inexpensive products, a little effort and a saucepan - that’s the whole secret to the success of your favorite dish.

Ingredients

• Potatoes – 5-6 pcs.;
• Chicken leg – 1 pc.;
• Tomato puree – 75 g;
• Beets – 1-2 pcs.;
• Onion – 1 pc.;
• Salt - to taste;
• Carrots (medium fruit) – 1 pc.;
• White cabbage – ½ piece;
• Water – 2.5-3 l;
• Any greens (fresh) - to taste;
• Vegetable oil – quantity to taste (only for frying).

How to cook delicious chicken borscht: recipe step by step

1. First of all, boil the chicken: lower the meat into boiling water, bring to a boil, then drain the liquid from the pan.
2. Instead of draining the 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.
3. While the chicken is cooking, cut the potatoes into medium cubes, finely chop the onion, grate the carrots, and finely chop the cabbage.
4. Potatoes will be the first vegetable cut into the pan with chicken, followed shortly by cabbage.
5. Fry the onion in oil in a frying pan until translucent, then mix it with carrots and continue to simmer until browned.
6. As soon as the vegetables in the frying pan are browned, add tomato puree into it, simmer everything together for 1 minute, then pour it into the pan with 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.

1. Three beets on a grater (necessarily large), pour the chopped root vegetable into a saucepan, then add 1 tbsp. (or to taste) salt.
2. Cook chicken borscht until full readiness beets, add (if desired) peppercorns, as well as bay leaves. Finally, be sure to sprinkle everything with herbs and season with sour cream.

At this point the cooking is complete, the slightly cooled borscht can be served with a slice of bread on the table.

Secrets of the most delicious homemade borscht with chicken

1. It’s not necessary, but you can add vinegar to the borscht (no more than 1 tbsp) so that it better retains its beautiful beetroot hue.
2. If you don’t really like the vinegar taste and smell, then you can use a trick - add 1-2 tbsp. vinegar for frying. When you saute sliced ​​vegetables in a frying pan, pour the specified amount of vinegar onto the bottom of the container. Stir it with the vegetables until it has completely evaporated.
3. For those who want to cook borscht without frying, you can use the recipe for cooking in a slow cooker. In this case, you don’t need to fry anything, you just boil the chicken first, and then throw all the necessary (chopped) ingredients into the multibowl. You need to cook borscht in a multicooker for 1 hour on the “Soup” mode.
4. To make homemade red borscht as tasty 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 (and how much) it was possible to cook chicken for borscht now know for sure that this is simply necessary.

Of course, chicken meat can be replaced with beef or pork, but the version with chicken is more dietary, and it also 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 is definitely worth it.

Bon appetit!

I always thought that borscht can only be cooked with pork or beef broth, but this is not at all true. While visiting my mother-in-law, we tried borscht with chicken and were delighted - it was less fatty and had a more delicate taste. I watch my diet and go on a diet often - this option is perfect for me. Now I will share with you the most delicious recipes, simplifying the cooking process.

Appetizing chicken borscht: cooking secrets

Borscht can be prepared with absolutely any type of meat: pork, beef, veal, turkey. But borscht with chicken is one of the most delicious and popular first courses. The dish is truly unique, it is valued for its impeccable taste characteristics, nutritious and easy to prepare.

Ingredients

Servings: – + 8

• Chicken fillet 300-400 gr.
• Potato 4 things.
• Carrot 1 PC.
• Beet 1 PC.
• Bulb 1 PC.
• Head of fresh cabbage PC.
• Bay leaf 3-4 pcs.
• clove of garlic 3 pcs.
• Tomato paste 4 tablespoons
• Vinegar
• Salt, pepper (to taste)
• Greens – onion, parsley, dill

60 min. Seal

Delicious chicken borscht with beets

Borscht is a tasty and satisfying dish that is traditionally present in the diet of every family. It is cooked on beef meat or pork bone, but once I tried to cook the dish on chicken broth– it turned out no worse.

Ingredients:

• Chicken meat 400 gr.
• Cabbage 300 gr.
• Medium size potatoes 6 pcs.
• Carrot 1 pc.
• Beetroot 1 pc.
• Onion 1 pc.
• Tomato paste 1 tbsp.
• Garlic 3 cloves.
• Bay leaf 2 pcs.
• Salt - to taste.

Cooking process:

1. We wash the chicken meat under running water and place it in a saucepan with a capacity of up to 5 liters - cook the broth. After the water boils, add salt to taste.
2. While the broth is cooking, prepare the vegetables. Cut the onion into small cubes, cut the potatoes into medium-sized pieces. Grate the peeled carrots and beets on a fine grater. Finely chop the cabbage using a regular knife or grater.
3. After the broth is ready, place the potatoes in the pan.
4. Prepare the frying in a frying pan. Fry the onion until golden brown, add carrots and beets. After the vegetables become soft, add tomato paste and continue to simmer.
5. After the potatoes are ready, add chopped cabbage to the pan.
6. Lay out the roast and add bay leaf and chopped garlic.

Simple borscht cooked in chicken broth is ready. You can serve it with sour cream or fresh herbs.

Rich borscht with chicken and beans

There is no one true recipe for borscht. Each housewife prepares this dish in her own way. As practice shows, borscht from the same set of products will be different for each housewife. I like this recipe because it contains fatty pork knuckle and chicken. The family is delighted - just what a good housewife needs.

Ingredients:

• Pure water 2 liters.
• Chicken thigh 1 pc.
• Chicken fillet 300 gr.
• Pork knuckle 400 gr.
• Beetroot 1 pc.
• Carrot 1 pc.
• Bell pepper 1 pc.
• Onions 1 pc.
• Cabbage 150 gr.
• Potatoes 2 pcs.
• Canned beans 1 jar.
• Tomato paste 1 tbsp.
• Garlic 2 cloves.
• Bay leaf 1 pc.
• Chopped greens 2 tbsp.
• Sugar 1 tsp.
• Salt.
• Vegetable oil.

Cooking process:

1. Cooking borscht traditionally begins with boiling the broth. To do this, place the pork knuckle and chicken thigh in cold water. Bring to a boil and add a little salt. Remove the foam formed on the surface. Add half an onion, a quarter of a carrot, one clove of garlic and herbs to the broth. Boil the broth until the meat is completely cooked - 1 hour.
2. Rinse the beans in a colander. Peel and wash the vegetables. Chop the onion and garlic into very small cubes, grate the cabbage, and cut the carrots and beets into strips.
3. While the broth is cooking, start preparing the dressing. To do this, fry the onion in vegetable oil until transparent. Add carrots and sauté them.
4. Add beets cut into strips and add sugar.
5. Add tomato paste to the dressing and mix the ingredients thoroughly. Add a little broth from the pan and simmer the vegetable mixture for 2-3 minutes. Remove from the stove.
6. Place the chopped pieces into the saucepan with the broth. chicken fillet.
7. Peel and cut the potatoes into medium cubes.
8. Remove the meat on the bones from the broth, cool and cut the meat into small pieces.
9. After the broth boils, add the potatoes and skim off the foam. Boil it until half cooked.
10. Add the prepared dressing, bell pepper and cabbage.
11. Return the chopped meat to the pan.
12. Throw in the finished beans.
13. Test the potatoes for doneness and add finely chopped herbs, garlic and bay leaf.
14. Infuse the borscht under the lid for 20-30 minutes.

Serve the dish for lunch with garlic donuts and sour cream - bon appetit.

Borscht in chicken broth without cabbage

An incorrect but very suitable borscht recipe for me. My 4-year-old daughter does not eat classic borscht cooked with cabbage, so I found a way out - I cook for her separately according to the recipe without cabbage. By the way, the dish turns out no less tasty.

Ingredients:

• Chicken with bone 300 gr.
• Water 2 l.
• Fresh beets 1 pc.
• Fresh carrots 1 pc.
• Onions 1 pc.
• Garlic 2 cloves.
• Vegetable oil - for frying.
• Vinegar 2 tbsp.
• Salt and spices - to taste.

Cooking process:

1. Rinse the chicken under running water. Place in a saucepan and put on fire. After boiling, add a little salt.
2. Peel carrots, beets and onions. Grate the beets and carrots on a fine grater, and cut the onion into small cubes.
3. Pour vegetable oil into a frying pan and place it on the stove. First of all, fry the onion until transparent, then add the carrots and beets. Mix all ingredients thoroughly and fry over low heat for 10 minutes. After this, mix the dressing again and continue to simmer under the lid.
4. Peel the potatoes and cut them into small cubes.
5. Take the chicken out of the finished broth, transfer it to another bowl and cool.
6. Add the prepared dressing to the broth and continue to boil. 10-15 minutes after boiling, you can add potatoes.
7. Cut the cooled chicken into small pieces and place back into the pan.
8. After adding all the ingredients, add salt and spices.
9. After the potatoes are ready, add vinegar at the rate of 1 tbsp per liter of broth.
10. Add chopped garlic. Bring the borscht to a boil and leave for 20-40 minutes under a closed lid.

Borscht recipe from our reader

All required ingredients:

• Meat (in our version, chicken) – half a kilogram;
• Onion - one small head;
• Carrots – one small;
• Potatoes - five medium-sized pieces;
• Fresh cabbage – 1/3 of a medium-sized head of cabbage;
• Fresh beets - one small one.

1. First cut the chicken meat, then add water and put the pan on high heat, bring to a boil, add a little salt and reduce the heat to medium.
2. Peel the potatoes, rinse well and cut into small pieces, cover with cold water (so that they do not turn black due to the release of starch).
3. Peel onions and fresh carrots. Grate the carrots and finely chop the onions, then pour into the frying pan.
4. Peel the beets, grate them and add them to the ingredients in the frying pan. It is worth noting that the meat is being cooked all this time. Add one tablespoon of vegetable oil to the frying pan. Put on fire.
5. Finely chop the cabbage.
6. Fry carrots, onions and beets over medium heat.
7. Add potatoes to the pan over medium heat, wait 15 minutes and add all the fried ingredients there. Leave for 7-10 minutes, add cabbage, add a little salt again (the same amount, that is, a couple of pinches). Turn off the stove and leave it on the same burner.
8. Delicious and simple borscht is ready.

The secret of the unique taste:
When frying beets, carrots and onions, add three tablespoons of mild ketchup.

Bon appetit!