Chicken borscht - step by step recipes for a traditional first course. How to deliciously cook red or green borscht with chicken (step by step). Borscht in chicken broth with fresh cabbage and beets

Homemade borscht cooked with chicken or chicken broth is light, fragrant and no less tasty than the traditional one made with fatty pork. Using chicken greatly speeds up the process, as it needs to be cooked less than meat pieces. Dietary poultry meat reduces the calorie content of the dish, and if it is cooked with breast and without roasting, then the number of calories will be minimized.

The collection contains repeatedly proven step-by-step recipes for chicken borscht. Here there are recipes not only for red borscht, traditionally related to Ukrainian cuisine, but also for the Russian version of this dish made from nettles (green borscht).

General principles of cooking borscht with chicken according to step-by-step recipes

Chicken borscht does not have to be cooked on chicken broth; often chicken is added to a dish that is almost ready, cooked on meat bones. In this case, the chicken is the meat component.

The broth is the basis on which the taste of borscht and its appearance. To make the dish really tasty, you need to choose the right pieces of meat and cook it correctly.

For a rich chicken broth, it is better to take poultry. From a purchased boiler, it is no less tasty, but not as concentrated. You can use any part of the carcass. Experienced chefs advise preparing broth from meat pieces with bones. It can be legs, thighs, whole legs, quarters or halves of a bird. You can also use soup sets, consisting of wings, backs, necks of a bird. There are a lot of bones and cartilage in such pieces, containing substances without which it is impossible to cook a rich aromatic broth. There is relatively little meat in them, therefore, it is recommended to add breast fillet to the dish.

For meat broth, tubular or vertebral bones of animals should be taken with the least amount of meat, or without it at all. In this case, the chicken is boiled separately, the broths are not mixed. Chicken broth is left and used for other dishes. You can even freeze it for long term storage.

There are two types of borscht: red and green. The standard set of vegetables for anyone is onions, potatoes and carrots. Red borscht is cooked with cabbage, beets and tomato paste. Green can be attributed to a seasonal dish, since according to tradition it is customary to cook it with nettles and fresh tomatoes. Nettle can be replaced with sorrel, when frozen or canned, it will allow you to cook green borscht at any time of the year. In this case, fresh tomatoes are replaced with tomato juice or paste.

Before preparing the chicken borscht broth according to step-by-step recipes, thoroughly rinse the meat pieces with cool water. Sometimes it is recommended to soak the bird for up to half an hour in order to remove the remnants of blood from its meat. This is not necessary and even undesirable, since a significant part of the valuable substances can go into the water.

Pour the meat parts only with cold water. Do not use running water, straight from the tap, pass it through the filter first. Warming up, meat protein tends to curl up and rise to the surface of the broth in the form of foam, which occurs during boiling. At this time, you need to constantly monitor the broth and remove the foam from it in a timely manner. If the var or its remains are not removed in time, when boiling, they will mix with the broth and settle at the bottom in flakes, the broth will turn cloudy, which will affect the appearance of the borscht. After boiling, reduce the heat to medium and cook, covering it with a lid, preventing the broth from bubbling unnecessarily.

Vegetables are laid in a certain sequence, taking into account the time to bring them to readiness. As a rule, potatoes come first, and cabbage 5 minutes after it. Nettle or sorrel is added when the potatoes are almost ready. From carrots, beets and onions, in almost all cases they cook roast with the addition of tomato or fresh tomatoes. In the dietary version of red borscht with chicken, a step-by-step recipe for which is below, they are added without sautéing.

Chicken borscht, step-by-step recipes of which are described in detail in the article, can be served with sour cream or mayonnaise. Sour cream is a more delicate dressing, but this is a matter of taste. In Ukrainian cuisine, red borscht is usually served with garlic pampushkas or croutons heavily rubbed with garlic. Chicken borscht with beets is no exception. Green is better to decorate with halves of a hard-boiled egg and herbs.

Red borscht with chicken: step by step recipe with tomato and fresh tomato

The step-by-step recipe for red borscht with chicken differs little from the classic version. A rich broth is prepared from the chicken, in which cabbage and potatoes are then placed. Borscht is seasoned with browned vegetables with the addition of tomato paste. For a more delicate tomato flavor and light sourness, a fresh tomato is added to the roast.

Ingredients:

Selected chicken legs - 600 gr.;

Two beets;

Eight small potatoes;

One carrot;

Half a kilo of white cabbage;

Head of bitter onion;

Two spoons of tomato paste;

One tomato;

Two tablespoons of high-quality, only sunflower oil.

Cooking method:

1. Thoroughly wash the legs. We remove the keratinized, yellow skin from the lower cartilage on the leg. We cut out the iron from the wedge-shaped tail, put the legs in a voluminous pan. Fill with three liters of drinking, well-filtered water and put on an intense fire. As soon as the meat warms up, the foamed protein will begin to float to the surface, it must be constantly removed. If this is not done, when boiling, the foam will mix with the broth, it will become cloudy and the borscht will lose not only taste, but also appearance.

2. After removing all the foam and waiting for an intense boil, set the heat slightly below average. Cover with a lid and cook until tender, about 45 minutes.

3. While the broth is being prepared, it's time to process the vegetables - we clean them and wash them well. Then we take a grater with large holes, grind it with carrots first, and then beets. We cut the onion into medium-sized, square slices, finely chop the garlic. Shred the cabbage into short, narrow strips. We cut the potatoes coarsely, usually into cubes or slices, put them in a bowl, pour cold water over them. Do not leave potatoes without water, they may turn brown! Dip the tomato for a minute in boiling water, remove the skin from it and cut the pulp into very small cubes.

4. Having set the medium heat, place a thick-walled frying pan on the burner. Slightly warming up, pour oil into it and give it a little time to warm up. In hot, not boiling fat, spread the onion and garlic. Fry, stirring regularly, until a pleasant amber hue appears. Add beets and carrots to the onion, fry everything together until soft. We spread the tomato paste and chopped tomato pulp to the vegetables. Mix well and simmer for five minutes. Sprinkle the vegetable roast with flour, mix thoroughly, heat the borscht dressing for another five minutes, and remove from the stove.

5. Check the chicken legs. Gently shift the meat from the bone, if it separates well, put the chicken in a bowl. Cool slightly and, removing the meat from the bones, return it to the pan.

6. In a pot with boiling chicken broth, lower the cabbage. We cook, not letting it boil violently, for five minutes, we lower the potatoes into the pan. After about a quarter of an hour, when the potatoes become soft, but have not yet reached readiness, put the roast in the pan. We bring the borscht to readiness over low heat. At this stage, it is important not to let it boil, then the borscht will have a rich color.

Dietary red borsch with chicken: a step-by-step recipe from breast with beets without frying

Step by step recipe for dietary chicken borscht. Calorie reduction is achieved by using poultry meat - chicken fillet, and the absence of roasting contributes to this. Vegetables are added in crushed form during the cooking process.

Ingredients:

Two medium-sized chicken breast fillets;

A glass of white beans;

One carrot;

300 gr. potatoes;

Beets - three small root crops;

One bulb;

fresh cabbage;

One fruit of bell pepper;

Three small tomatoes;

Fresh dill - five sprigs.

Cooking method:

1. Beans are added to already boiled borscht. The time to bring the breast to readiness is much less than that of the beans. Therefore, before you start cooking borscht, you need to prepare the beans. Pour the beans into a saucepan, rinse, then pour cool water over them and bring to a boil. After, cover with a lid, set the heat to medium. After waiting about a minute, lift the lid to check the intensity of the boil. The water should only be a little worried, then the beans will not burst during cooking. After adjusting the heat level, cook the beans until tender. This can take one and a half to two hours. To reduce the time, it is recommended to soak the beans in water in advance. It is best to do this in the evening. If the room is hot, put the bowl of beans in the refrigerator, otherwise the water may ferment.

2. When the beans are almost ready, we begin to cook the borscht broth. We wash the breast fillets with cool water and, strictly across the fibers, cut into centimeter-thick slices. We put the chicken in a 4-liter saucepan, fill it 3/4 with water, put it on the fire. Without waiting for the boil, remove the protein that has curled into foam in the surface of the broth. Add whole peeled beets, cook until soft, about half an hour.

3. Peel onions, potatoes and carrots. We rinse the vegetables, finely chop the onion, cut the potatoes into cubes, and the carrots into thin strips. After freeing the pepper from the seeds, cut the pulp into small slices. We chop the cabbage medium-sized, we try to make the straws short and thin. After scalding the tomatoes with boiling water, remove the peel and cut the flesh into cubes.

4. Check the readiness of the beets. When pierced with a sharp object, it should freely enter into it. We take out the finished beets from the broth, cool and rub with a large grater - this way it will give off the color better.

5. Put cabbage and potatoes into the broth. Add bell peppers, beans cooked to this point, along with broth, tomatoes and beets. Cook over low heat until the potatoes are soft.

6. Finely chop the dill and fill it with borscht at the very end. Bringing to a boil, remove the pan from the stove. For flavor, along with dill, you can add a little garlic, chopped with a fine grater.

Green borscht with chicken: a step-by-step recipe with nettles in bone broth

A step-by-step recipe for green borscht with chicken, a traditional Russian dish. Cabbage is not used, it is replaced with nettle or sorrel. In order not to burn your hands while working with nettles, it is scalded with boiling water. Vegetable dressing for borscht is prepared with fresh tomatoes, if necessary or if desired, you can use tomato paste or juice.

Ingredients:

A large bunch of fresh garden nettles;

Chicken breast fillet;

450 gr. beef or pork on the bone;

Four large potatoes;

One carrot;

One green bell pepper;

Head of bitter onion;

Large fleshy tomato;

Young arrows of garlic - 4 pcs.;

Two boiled eggs;

Bunch of parsley, curly.

Cooking method:

1. We wash all the meat. We spread the beef in a spacious pan, fillet in a smaller container. Pour the bones with two liters of water, and the chicken so that it covers it by two centimeters. According to all the rules, we prepare the broth, removing the foam in a timely manner. We cook the beef over low heat under the lid for an hour and a half, fillet for at least half an hour. We do not take the finished fillet out of the broth until the right moment, but cool it in it.

2. We prepare vegetables, boil eggs. So that during work the nettle does not burn your hands, put it in a colander, scald it with boiling water.

3. Cooking roast. Heat up two tablespoons of vegetable oil in a frying pan. Coarsely chop the carrots with a grater and send it to the pan. We cut the pulp of bell pepper and onion into small cubes. We spread to the carrots when it softens enough. Simmer vegetables covered over medium heat for at least five minutes. Finely chop the tomato, send the slices to the browned vegetables, cook for another three minutes.

4. When the beef broth is ready, we take out the meat from it, separate it from the bones and place it back in the pan. The chicken fillet that has cooled by this time is also removed from the broth. Having disassembled the fibers into portioned pieces, spread to the beef, bring to a boil.

5. Cut the potatoes into small cubes, dip into the boiling broth, reduce the heat a little. Cook until softened.

6. Cut the nettle into thin strips, put it in the borscht when the potatoes become soft. Following the nettles, we send roasting and finely chopped arrows of garlic. Continue cooking until potatoes are cooked. At the end, sprinkle with parsley and let the borscht stand for a while.

7. We cut the boiled eggs lengthwise into four parts and decorate with them the borscht already poured on plates. You can finely chop the eggs and add to the pan along with parsley.

Tricks of cooking borscht with chicken according to step-by-step recipes - tips from experienced chefs

If you prepare the base for bone-in borscht, and boil the chicken separately, do not mix the broths, otherwise the borscht will turn out cloudy. In addition, it can quickly deteriorate.

For red borscht, choose a small beetroot. It is these root crops that are most often darker and sweeter in taste. If you take light beets or with white veins, borscht will not have a rich color and may turn out to be tasteless.

Red chicken borscht harmonizes well with garlic. If you like spiciness, add more garlic - to a 3-liter saucepan, 5 minutes before it is ready, press 3-4 teeth with a press. For flavor, with garlic, you can add finely chopped fresh dill (2 tablespoons) or a small pinch of dried herbs.

Let the finished borscht with chicken stand for some time so that all the flavors merge together and create a harmonious composition, the borscht will become even tastier from this. It is believed that real, ready-to-serve borscht is one that has been infused for at least a day.

Traditional borscht is perhaps the best thing to offer for lunch. An excellent first course with a standard set of products never gets bored, quickly saturates, warms and is suitable even for a festive dinner. The density of the broth, as well as a set of spices, can easily be adjusted independently, and the standard recipe can be adjusted to your preferences.

Today we will analyze in detail how to cook borscht with chicken. The main advantage of the recipe lies in the speed of preparation compared to the analogue in meat broth. As a result, we get a rich, appetizing and untroubled first course. So, we are preparing a wonderful borscht with chicken according to a step-by-step recipe with a photo.

Ingredients per 3 liter saucepan:

chicken (soup set) - 300-400 g;
beets - 1 medium-sized;
carrots - ½ pcs.;
onion - 1 small head;
cabbage - 100-150 g;
garlic - 2-3 teeth (more possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp. a spoon;
sugar (optional) - 1 teaspoon;
vinegar 9% (optional) - 1-2 teaspoons;
fresh dill - 4-5 branches;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Chicken borscht recipe step by step with photo step by step

For cooking borscht, you can use chicken legs, wings, breast, or take a simple soup set (as in our example). Rinse and cut into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime we will prepare everything you need: three peeled carrots on a coarse grater, chop the cabbage.
We remove the husk and carefully chop a small onion with a knife. Potatoes, washed and peeled, cut into cubes. Cut off a layer of peel, three raw beets coarsely.
First of all, we load the potatoes into the boiling chicken broth.
Next, we lower the chopped cabbage into the pan (if you prefer borscht with crispy cabbage, put it in the broth towards the end of cooking). Bring the liquid to a boil again and cook without salt until the vegetables soften (about 15-20 minutes).
In parallel, we are engaged in beetroot dressing. We heat the pan with oil, sauté the onion for a couple of minutes, do not forget to stir. Next, we introduce grated carrots, continue to fry the contents of the pan for 3-5 minutes.
Next, add beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable frying and pour in the vinegar. Stir the vegetable "mix", add 1-2 ladles of chicken broth from the pan. We cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
We shift the thick beet dressing into the broth with already soft potato cubes and cabbage. We simmer borscht over low heat for about 10 minutes, do not allow rapid boiling! At the end, salt, pepper, throw a generous portion of finely chopped or squeezed garlic through a press, load the greens.
Fragrant borsch with chicken, removed from heat, insist under the lid for at least 15 minutes.

Serve with sour cream and fresh herbs. Enjoy your meal!

Ingredients per 3 liter saucepan:

chicken (soup set) - 300-400 g;
beets - 1 medium-sized;
carrots - ½ pcs.;
onion - 1 small head;
cabbage - 100-150 g;
garlic - 2-3 teeth (more possible);
potatoes - 1-2 pcs.;
salt, pepper - to taste;
tomato paste - 1 tbsp. a spoon;
sugar (optional) - 1 teaspoon;
vinegar 9% (optional) - 1-2 teaspoons;
fresh dill - 4-5 branches;
vegetable oil (for frying vegetables) - 2-3 tbsp. spoons.

Chicken borscht recipe step by step with photo step by step

For cooking borscht, you can use chicken legs, wings, breast, or take a simple soup set (as in our example). Rinse and cut into small pieces, fill the bird with water. We wait for it to boil, cook for about half an hour, and in the meantime we will prepare everything you need: three peeled carrots on a coarse grater, chop the cabbage.
We remove the husk and carefully chop a small onion with a knife. Potatoes, washed and peeled, cut into cubes. Cut off a layer of peel, three raw beets coarsely.
First of all, we load the potatoes into the boiling chicken broth.
Next, we lower the chopped cabbage into the pan (if you prefer borscht with crispy cabbage, put it in the broth towards the end of cooking). Bring the liquid to a boil again and cook without salt until the vegetables soften (about 15-20 minutes).
In parallel, we are engaged in beetroot dressing. We heat the pan with oil, sauté the onion for a couple of minutes, do not forget to stir. Next, we introduce grated carrots, continue to fry the contents of the pan for 3-5 minutes.
Next, add beets, season with tomato paste. To enhance the taste, if desired, you can add a teaspoon of sugar to the vegetable frying and pour in the vinegar. Stir the vegetable "mix", add 1-2 ladles of chicken broth from the pan. We cover the pan with a lid and steam the frying over low heat for about 15-20 minutes (until the beets are ready).
We shift the thick beet dressing into the broth with already soft potato cubes and cabbage. We simmer borscht over low heat for about 10 minutes, do not allow rapid boiling! At the end, salt, pepper, throw a generous portion of finely chopped or squeezed garlic through a press, load the greens.
Fragrant borsch with chicken, removed from heat, insist under the lid for at least 15 minutes.

Serve with sour cream and fresh herbs. Enjoy your meal!

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 pan in vegetable oil, simmer the dressing for 10 minutes - beets, carrots, onions, sweet peppers and garlic.

Then add tomato paste, granulated sugar and vinegar to the roast, 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.

Red borscht with chicken is a kind of traditional Ukrainian dish, which is the main first course of the national cuisine. It is generally accepted that borsch is a vegetable dish that is cooked in a broth of meat, poultry, mushrooms, etc. Borscht is a complex dish, different borscht recipes can include up to 20-25 ingredients.

By and large, any particular borscht is unique. There is no clear recipe, composition, preparation technology. Often, borscht differs from locality to locality, from village to village. And, surprisingly, the two neighbors have completely different borscht. Moreover, each is confident in her borscht as sacredly as in the fact that the sun rises in the morning and sets in the evening, and is even ready to fight for it.

Not more than half a century ago, in Ukrainian villages, due to “special” reasons, meat was a rather rare dish. I still remember how scarce meat was. Much more often, grandmother cooked corned beef borscht - they prepared it themselves and used it as needed. But chicken borscht was cooked much more often. Chickens, the ubiquitous beasts, ran around the yard and garden, and as needed were a source of meat.

Chop the chicken and remove the skin

Remove all visible fat from chicken pieces and remove all skin. Usually the skin remains only on the wings. Remove the remnants of internal organs. Place the chicken pieces in a saucepan and cover with water to cover the chicken pieces. Factory-raised chicken feeds on compound feed with various "useful" additives. For chicken broth, it’s worth “boiling” the pieces of chicken meat. Bring the water to a boil, and as soon as the abundant formation of foam begins, the water turns cloudy, drain the liquid and rinse the chicken. This, unfortunately, may not be entirely correct, but the measure is necessary.

Lightly boil the chicken

Put the boiled chicken pieces in a saucepan and pour 2 liters of cold water. This volume of liquid (a little water will boil away) will be enough for a family of 4 people. Bring the broth to a boil, add a pinch of salt. Boil the broth over low heat so that the liquid does not boil. We must try to ensure minimal heating with visible boiling of the broth. Boil chicken for 45-60 minutes. The broth will turn out rich and transparent, even from store-bought chicken.

Boil clear chicken broth

Remove the pieces of boiled chicken from the broth, transfer to a plate and cover with an inverted bowl so that the meat does not dry out. Next, the borscht will be cooked in chicken broth.

Set the boiled meat pieces aside.

Add a well-washed and unpeeled parsley root, 2-3 bay leaves and a pinch of salt to the broth. If desired, you can add a piece of celery root and a whole sweet bell pepper, which after boiling can be pulled out and eaten separately. Also add the soaked beans the day before. It is better to take white beans, they do not stain in borscht and are clearly visible. Bring the broth to a boil and simmer over low heat until the beans are half done. Throw away the parsley root and bay leaf - they have already played their role, flavoring the broth for borscht with chicken.

Add beans and parsley root

When we cook borscht with meat at home, we usually add raw and unprepared vegetables, as it happened historically. For this recipe, we will prepare vegetables by frying them a little beforehand. Peel all vegetables: beets, carrots, onions, garlic.

Vegetables for chicken borscht

Vegetables must be fried, or, as they say, sautéed. By the way, in my opinion, calling the frying of vegetables sautéing is not entirely correct. The purpose of browning is to obtain a more homogeneous mass, while whole pieces remain during roasting. The sauteing process is reduced to a short-term frying of vegetables in some kind of fat. This causes the vegetable to stain the fat and soften the vegetables. When frying, a barely noticeable golden crust is formed, and the vegetables remain intact.

Peel and wash onions and carrots. Cut the onion into large strips, and the carrot into cubes - large enough. In a saucepan, heat 1 tbsp. l. vegetable oil. Many will say that it is necessary to fry in lard. It's a matter of taste, probably for borscht with pork it's necessary. It is enough to fry vegetables for borscht in vegetable oil. At the same time, put the chopped onion and carrot into the heated fat and fry for 4-5 minutes, stirring frequently. As a result, the onion will begin to blush, and the carrot cubes will soften and begin to fry.

Saute onions and carrots until soft and lightly browned

Add the fried onions and carrots to the broth. The broth should boil slowly. Peel one clove of garlic, flatten it and add to the broth. Often zazharka for borscht is cooked on lard, lard or any lard. Moreover, all the vegetables are fried at the same time, adding the pureed pulp of tomatoes or tomato paste, hot peppers. On sale, I even saw bags of ready-made seasonings of complex composition with frightening ingredients - from the category of “just dilute with boiling water.”

Separately, it is necessary to fry the red beets. Peel the good and darkest beets and cut into strips. How large to cut beets is a matter of taste. After frying, the size of the cut is practically not important - the borscht will be colored as it should. Fry chopped beetroot for 1 tbsp. l. vegetable oil until beets are soft and lightly browned. It is important. Add to the beets 2-3 tbsp. l. broth from the pot. If the beets are not the darkest, to improve the color of the borscht, a little vinegar, kvass or a pinch of citric acid is often added. Frankly, I have not seen this for a very, very long time. Now the beets are almost black and perfectly colors the borscht without extraneous additives.

Roast red beets and stew with broth

Stew beets with liquid under the lid for 3-4 minutes over low heat. Add the prepared beets to the saucepan with the borscht and bring the liquid to a gentle boil.

Add beets to borscht

Peel the potatoes and cut them coarsely into 4-6 pieces. Often potatoes are added without cutting, and when the dish is ready, they are crushed with a spoon directly in the borscht. After laying the vegetables, cook the borscht until the vegetables are almost ready.

Add coarsely chopped potatoes

In a saucepan, mix tomato paste and 2-3 tbsp. l. broth. Simmer the tomato paste for 2-3 minutes and add to the pan with borscht. If the potatoes are still noticeable raw, it is better to add tomato paste a little later - potatoes do not cook well with tomatoes. Simultaneously with the tomato, add 0.5 finely chopped pod of hot pepper, having previously cleaned it of seeds and white internal partitions. The amount of hot pepper - strictly to taste. If you are afraid, it is better to just add a pinch of chili or coarsely ground dry red pepper.

Add tomato paste with broth

After the tomato is added, the chicken borscht can be finally salted and peppered to taste. Often, at the final stage, fried and diluted with broth flour is added to borscht. This is done to increase the density of borscht. But, given the large number of vegetables, this is hardly necessary.

Add tomato to borscht

Finely chop half a small white cabbage. Do not chop the inner coarser parts of the head. Ideally, if only chopped top leaves fall. Add shredded cabbage to the borscht, bring to a boil and cook over low heat with a lid on.

Add shredded cabbage to borscht

Separately, about the time that you need to cook cabbage. In many recipes, cabbage is added at the very beginning of cooking borscht, and it boils soft. Or it is advised to cook for at least 20-30 minutes. My father loved, half-cooked cabbage in borscht, which clearly stood out. We rarely cook cabbage in borscht for more than 8-10 minutes.

After the cabbage is added, cook the borscht for 7-8 minutes. If there is a need to add salt - do not deny yourself. But remember - oversalting is bad. A few minutes before being ready, quite often, borscht is seasoned with a crushed piece of old yellow bacon, which turned yellow in a wooden box and not in the cold, mixed with salt and garlic cloves. This is more suitable for borscht with meat. But who knows, you might like it.

But the chicken borscht is not ready yet. He must insist - this is important. When borscht is cooked in the oven in the villages, at the final stage, the pot or pan with borscht was simply moved to a less heated zone of the oven and left for a while. At least half an hour or more. Return the pieces of boiled chicken to the borscht and reduce the heat to a minimum. As an option, a pot with borscht can be insulated by wrapping it in a woolen blanket. And leave the borscht alone for 20-30 minutes.

This is followed by the most important stage - lunch or dinner. I don’t know why, any borscht, including chicken borscht, is served and served with extraordinary imagination and love. Put a piece of borscht chicken on each plate. Divide the first course evenly among the plates. By the way, the plates must be large, otherwise everyone will have to give an additive later.

Pour borscht into bowls, add sour cream and greens

Add sour cream to the plates - a spoon or three, to taste. Finely chop the dill, adding a clove of garlic and red hot pepper. Add greens mixture to bowls.

It is customary to serve borscht with peppercorns, if this is acceptable for various reasons. Fresh or smoked lard, cut into thin slices, is welcome. Be sure to offer fresh green onions and a sweet onion cut into several pieces, peeled garlic. Separately, it is worth adding a little coarse salt on a saucer. Chicken borscht is impossible without bread, better or Ukrainian. If you can bake - this is aerobatics!

Borscht with chicken

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