Chicken Borscht - A Classic Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

The classic recipe for cooking chicken borscht. It is easy to prepare, you can take any meat. This time we cook borscht with chicken thigh.

Ingredients

Cabbage - 200 g

Beets - 1 pc.

Carrots - 1 pc.

Potatoes - 3 pcs.

Bulb onions - 1 pc.

Chicken thigh - 150 g

Celery - 1 petiole

Garlic - 1 pc.

Tomato sauce - 3-4 tablespoons

Greens - 0.5 bunch

White wine vinegar - 2-3 tbsp.

Sea salt - to taste

Ch.m. pepper - taste

Sugar - 1 tablespoon

Vegetable oil - 2 tbsp.

Laurel - 1-2 pcs.

• 91 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

Borscht is probably one of the most popular soups in any family, and mine is no exception. With chicken, pork, beef - it's equally delicious. Today we will cook the fastest borscht - with chicken, especially since cabbage and carrots are already on sale in our country.

For the classic chicken borscht, take the ingredients you need. Vegetables need to be washed, peeled.

Remove the skin from the chicken thigh, cut into small pieces, add water and cook for 15 minutes. After boiling, remove the foam.

While the chicken is cooking, prepare the roast. Cut the onion into small cubes, fry in vegetable oil until transparent.

Add the carrots grated on a coarse grater, fry for another 3-4 minutes.

Next, add the grated beets, fry everything together for 5 minutes.

Add your favorite tomato sauce and a little water, stir, cook for about 10 minutes.

Finished vegetable frying can be lightly salted.

At this time, the chicken should be boiled, add coarsely chopped potatoes to it, cook for 10 minutes.

Then add chopped celery and cook together for another 5 minutes.

Chop finely young cabbage.

Add frying and cabbage to the borscht at the same time. Season with salt and pepper, add bay leaf and crushed garlic clove. When it boils, skim off the foam, add white wine vinegar for flavor and beet color, and add sugar to balance the flavor. Cover and simmer for 10 minutes over low heat. The cabbage should remain crispy.

Add chopped greens and keep the borsch on the fire for another 1 minute. Turn off the stove and let the borscht brew for at least 20 minutes.

Serving the classic chicken borscht is best served with sour cream and chopped fresh herbs.

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• Ukrainian borsch
• Borscht without cabbage
• Green borsch with spinach and sorrel
• Borscht with chicken broth