Delicious red borscht with chicken, carrots and beets

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook borscht with chicken, carrots and beets? Prepare all the necessary products. You can take a whole chicken or use individual parts. I cooked borscht from a frozen chicken soup kit. You can use any white cabbage, I used young cabbage. The amount of vegetables in the soup is indicated approximately; you can change the proportions to your taste.

2. STEP 2

   

   Place the chicken in a saucepan, cover with cold water and place on the stove. At the moment of boiling, foam forms. Be sure to remove it with a spoon, reduce the flame to moderate and simmer the broth covered for 30-40 minutes. Open the lid slightly to allow steam to escape.

3. STEP 3

   

   At this time, take care of your vegetables. Peel and wash potatoes, carrots, onions and beets.

4. STEP 4

   

   Cut the potatoes into small cubes or large strips, as you prefer. Chop the onion into small squares. Chop the carrots and beets by hand or grate them.

5. STEP 5

   

   Heat a small amount of refined vegetable oil in a frying pan. Place carrots, onions and beets in a frying pan. Stirring, fry for about 5 minutes.

6. STEP 6

   

   Rinse the cabbage, remove the outer spoiled leaves and chop into thin strips.

7. STEP 7

   

   Add tomato paste to the pan. Instead of pasta, it is acceptable to use tomato sauce or ketchup. To make the borscht have a more balanced taste, you can add a quarter teaspoon of sugar and less than a teaspoon of 6% vinegar to the frying.

8. STEP 8

   

   Mix everything and simmer over low heat for another five to seven minutes. To prevent the roast from burning, add a few tablespoons of chicken broth from the pan.

9. STEP 9

   

   Rinse the greens and dry. Peel the garlic. Finely chop the garlic cloves and herbs.

10. STEP 10

    

    Remove chicken from pan. Add the potatoes to the broth. Increase the stove flame, and after boiling again, reduce it to moderate. Boil the potatoes until tender (10 to 20 minutes).

11. STEP 11

    

    Next, add the cabbage to the pan. Simmer on the stove for five minutes.

12. STEP 12

    

    Add frying to the borscht, salt everything to taste. Turn the stove flame to maximum and let it simmer for a couple of minutes.

13. STEP 13

    

    Finally, add the herbs and garlic to the pan. Turn off the stove, cover the pan with a lid and let it brew for a few minutes.

14. STEP 14

    

    When serving, offer each person a bowl of ground black pepper.

Comments on the recipe

Alya Zhemchuzhinka

27.10.2023

4.7

Another version of this borscht!)) There is always chicken broth in the refrigerator, I cooked from it. At the end of cooking, I added a “drop” of herbal vinegar (5 percent) to the frying, from which the finished borscht became a rich ruby ​​color. I served it to the children with sour cream and sprinkled ground allspice on my plate (I really like first courses with it added)! It was delicious for us!

pometa

27.10.2023

5

Great recipe! I usually cook beef borscht according to a rather complicated recipe, but that’s when I have time. And this borscht is simply magnificent and quick to prepare. I’m very pleased that now I can take and simply save the recipe in my cookbook, otherwise before cooking I spent an hour and a half searching for the desired recipe on the Internet, nothing is remembered in my head! Thanks for the delicious and simple recipe!

Shura

27.10.2023

4.9

Today I have borscht with chicken according to your recipe, I really wanted borscht for dinner, and the broth with chicken was quickly prepared, and the vegetables were all fresh - this year, so tasty, everyone was happy!