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Thick red borscht with chicken according to this recipe turns out to be rich and satisfying. Classic borscht is cooked in any meat broth - lamb, beef, pork will do; you can also cook vegetable borscht. Red borscht with chicken is the golden mean between rich meat borscht with lard dressing and a vegetarian version of the recipe. It is nutritious and at the same time not as high-calorie as a soup with fatty meat. Start cooking with broth. Simultaneously with the broth, boil the beets in their skins, it will take about the same amount of time to cook it. It turns out remarkably tasty borscht, try it!
- Cooking time: 1 hour 30 minutes
- Servings: 4-5
Ingredients for chicken borscht
- ½ a small chicken;
- 150 g onions;
- 150 g carrots;
- 200 g of beets;
- 200 g of cabbage;
- 100 g celery;
- 200 g potatoes;
- 80 g tomato puree;
- 3 cloves of garlic;
- salt, pepper, wig;
- seasonings, roots and spices for the broth.
Method for preparing thick red borscht with chicken
Cut off the fat from the chicken. Finely chop the chicken fat, put in a thick-bottomed saucepan, heat slowly, heat for 7 minutes. Put finely chopped onions in the melted lard, fry until translucent. You don't need to throw away the greaves, they are delicious.
Cut the celery stalks into cubes, carrots into thin strips. Add celery and carrots to a saucepan, fry with onions in chicken lard until vegetables are soft.
Add tomato puree to the fried vegetables. For this red borscht recipe, you can grind fresh red tomatoes in a blender. Fry tomato puree with vegetables for 10 minutes.
Boil the beets in their uniforms until tender, put them in ice water, peel them. Rub the peeled beets on a coarse grater, add to the vegetable frying. Pass the peeled cloves of garlic through a garlic press, add to the stewpan after the beets.
Add ground sweet paprika and pepper.
We heat the beetroot dressing over low heat for several minutes, if you fry the beets for a long time at this stage, then the borscht will not turn out red.
Put the chicken cut into large pieces in a large saucepan. Add onion, bay leaf, celery and parsley. Pour two liters of boiling water, salt. Cook over low heat for 1 hour.
We take out pieces of chicken from the pan, filter the broth, return to the pan. Put potatoes cut into small cubes and cabbage shredded in wide strips into the broth. In this recipe for red borscht, early cabbage, it boils quickly, so I cut it coarsely. I advise you to chop winter cabbage into thin strips.
Bring to a boil, cook over low heat until vegetables are ready - it will take about 15 minutes.
When the potatoes and cabbage are cooked, add the beetroot dressing to the pan.
Stir, taste, salt, add a little sugar to balance the taste. Heat the borscht again to almost a boil and immediately remove the pan from the heat. If desired, at this stage, put pieces of boiled chicken, peeled from skin and bones, into a saucepan, or you can put meat on plates before serving. We close the pan with a lid, cover with a towel, leave for 20-30 minutes.
We serve hot red borsch with chicken on the table, season with sour cream and herbs.
Bon Appetit!
