Classic borscht with chicken

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook classic chicken borscht? Prepare all the products listed on the list. Take the whole chicken or its individual parts. I often cook borscht from chicken legs. Of course, poultry will make borscht much tastier. Singe the chicken to remove any remaining feathers, if any, and wash thoroughly. I like the taste of celery, so I add celery stalks.

2. STEP 2

   

   Peel carrots, potatoes, onions, garlic and beets. Remove any damaged outer leaves from the cabbage. Wash all vegetables and celery stalk.

3. STEP 3

   

   Remove the skin from the legs. Cut the chicken into small pieces, as in the photo.

4. STEP 4

   

   Place the meat in the pan. Use the bones to make borscht too. With them the broth will be richer. Fill with water and place on the stove. Bring to a boil over high heat, skim off the foam, reduce the flame and simmer the broth for about 10-15 minutes.

5. STEP 5

   

   Meanwhile, take care of your vegetables. Finely chop the onion, grate the carrots and beets on a coarse grater.

6. STEP 6

   

   Heat odorless vegetable oil in a frying pan. Over high heat, fry the onion, beets and carrots for about 5 minutes, stirring constantly. Add tomato sauce.

7. STEP 7

   

   Pour in a little water, reduce the heat under the frying pan slightly and simmer for about 10 minutes, stirring occasionally.

8. STEP 8

   

   Cut the potatoes into wedges or cubes, as you prefer. Chop the celery into small pieces.

9. STEP 9

   

   Chop the cabbage into thin strips.

10. STEP 10

    

    Place the potatoes into the pan. I also add celery. Cook covered for 15-20 minutes (until the potatoes are done).

11. STEP 11

    

    Add cabbage, roast, bay leaf and chopped garlic clove to the borscht. Add salt to taste. Over high heat, wait until it boils. Pour in the vinegar, add sugar and cook over low heat for another 3-5 minutes. Add sugar in portions, to taste (you may need less or more than indicated in the recipe).

12. STEP 12

    

    At the end of cooking, add finely chopped herbs, keep on the stove for another minute and remove the pan from the heat.

13. STEP 13

    

    Let the borscht brew for a while. You can serve!

14. STEP 14

    

    Offer everyone a plate of sour cream and a pinch of ground allspice.

Comments on the recipe

Galla

01.12.2023

5

I usually cook borscht with pork or beef, but it would also be good with chicken. I found another interesting version of borscht with sauerkraut and chicken on the website. I'll try it for a change.

Alyona

01.12.2023

5

On rainy autumn days, you want something warming, hot, not mulled wine, no, but rich classic borscht with chicken, “red”, as our children used to say when they were little. Just like in the Zhemchuzhinka recipe. A few of my changes: I cook the thighs for at least 20 minutes, namely until the meat begins to separate from the bones. Then I take them out of the pan, separate the meat, chop it and add it at the very end of cooking. I add vinegar to the frying pan, and finely chop the garlic with a knife, only with a knife, for us this is important, I add the garlic when I turn off the gas, “under the lid” and leave it to steep. Otherwise, everything is exactly according to the recipe. Cook this chic, hearty, cozy, homemade borscht with soul and good mood!

Natalia M

01.12.2023

4.7

I rarely cook classic borscht with chicken, but this time I didn’t have much choice) Only I had half a young rooster carcass instead of chicken. In principle, they are not very different, except that the rooster’s meat is darker and a little tougher. Therefore, I cooked it for almost an hour so that the meat would definitely become soft. In addition, during the long cooking, a rich and rich broth was obtained thanks to the seeds. I separated the meat from the bones and disassembled it into pieces so that the bones would not end up in the soup. In general, cooking borscht should not be rushed, I think so. This is a whole process) This is probably why everyone loves borscht, so rich and rich in different tastes) This time I had soft, loose cabbage and I added it along with the frying. I usually put garlic in whole cloves, but following the recipe I crushed it through a press, so the garlic opens up better. I also like to add sugar and vinegar. Sugar makes the borscht slightly sweeter and enhances the taste of other spices. And vinegar preserves the color of borscht and adds a pleasant sourness. I didn’t have wine, I used apple. There were no fresh herbs, I added dried parsley and dill. The borscht turned out simply wonderful. It is so aromatic, so many different flavors from meat, vegetables and seasonings, a whole bouquet! Absolutely great with sour cream!