Rich borscht with chicken is the pride of any housewife. When cooked correctly, the taste of each vegetable is clearly felt, the meat literally melts in the mouth, and the greens perfectly complement this whole ensemble. We share 15 great recipes, among which you will definitely find your favorite!
1. Ukrainian borsch with bacon
Serve borscht with pickled cucumber, black bread and sour cream.
You will need: 3.5 l of water, half a chicken, 2 boiled beets, 300 g of potatoes, 1 bell pepper, 300 g of cabbage, 2 onions, 2 carrots, 5 cloves of garlic, 200 g of tomato, 50 ml of vegetable oil, 100 g of salted bacon, 150 g beans, 20 g salt, pepper to taste.
Preparation: Soak the beans overnight. Boil chicken and beans for 40 minutes with spices, whole onion and carrots. Get out the onions and carrots. Grate the beets and add to the saucepan. After 15 minutes, add the diced potatoes.
Fry chopped onions, carrots, bell peppers and tomatoes. Pour the roast into a saucepan, add the chopped cabbage and boil for 7 minutes. Finely chop the bacon, garlic and add to the borscht, and after a minute turn off the heat.
2. Green borsch with chicken
On average, it will take about an hour to cook.
You will need: 2.5 liters of water, chicken quarter, 200 g of sorrel, 3 potatoes, 1 carrot, 2 onions, 2 boiled eggs, 60 ml of vegetable oil, 2 tsp. salt, ground pepper, herbs.
Preparation: Boil the chicken with a whole onion for 30 minutes. Take out the onion and meat and add the chopped potatoes. Fry chopped onions and carrots in vegetable oil. Separate the meat from the bone, chop and send back to the broth. After 10 minutes, pour in the frying, after 5 minutes - chopped sorrel and eggs. Boil borscht for 2 minutes, add herbs, salt, spices and turn it off.
3. Polish borsch
It is customary to drink Polish borscht from cups, pouring only the liquid part into them.
You will need: 2 liters of water, 400 g of chicken, 3 boiled beets, 150 g of sour cream, 2 tbsp. flour, lemon wedge, 3 cloves of garlic, dried thyme, coarse salt, ground pepper.
Preparation: Boil the chicken until tender. Mix sour cream with flour, salt, spices and pour into a saucepan. Bring to a boil, stirring occasionally and boil for 10 minutes. Grate the beets, drizzle with lemon juice and add to the saucepan. After 3 minutes add greens and turn off.
4. Borscht with sauerkraut and chicken
A bright dish with a pleasant sourness.
You will need: 3 liters of water, 400 g of chicken quarter, 1 beet, 300 g of potatoes, 250 g of sauerkraut, onion, 1 carrot, 200 ml of tomato juice, 3 cloves of garlic, 60 ml of vegetable oil, half a bunch of dill, salt.
Preparation: Cook broth on chicken. Fry chopped carrots and onions. Add chopped beets and stew to them. After 8 minutes, pour in the juice, salt. Add cabbage, 200 ml of broth and then cover for 10 minutes.
Pour chopped potatoes into a saucepan. After 10 minutes, send the frying there. Grind the herbs with garlic and add to the borscht a minute before turning off.
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5. Borscht with chicken and young peas
Try not to overcook the peas so that they retain their vibrant color.
You need: 2.5 liters of water, 300 g of chicken, 1 beet, 1 carrot, onion, 300 g of white cabbage, 200 g of young peas, 3 tbsp. vegetable oil, 150 ml of tomato juice, 3 sprigs of parsley, salt, pepper to taste.
Preparation: Cook the chicken until half cooked. Fry finely chopped onions and carrots until golden brown. Add the chopped beets. After 8 minutes, salt and pour in the tomato juice. Fry carcasses for 10 minutes.
Pour the chopped potatoes into the broth. After 10 minutes, add chopped cabbage, roast and spices. At the end, add peas and chopped greens. Remove from heat after 2 minutes.
6. Borsch with prunes and smoked chicken
An original recipe for borscht for real gourmets.
You will need: 3.5 l of water, 500 g of smoked chicken, 4 potatoes, 200 g of carrots, 1 onion, 300 g of beets, 200 g of prunes, 3 cloves of garlic, 250 g of cabbage, 3 tbsp.tomato paste, 60 ml of vegetable oil, salt, herbs, 1 bay leaf, 5 black peppercorns.
Preparation: Boil the chicken for 20 minutes and add the potatoes. Fry chopped onions and carrots in a frying pan. Pour in the beetroot cut into strips and simmer for 10 minutes. Add tomato paste, 200 ml of broth, prunes, salt, spices and cover for 10 minutes. Pour the frying into the broth. After 7 minutes, add chopped cabbage. Cook the borscht for another 3 minutes. Sprinkle with chopped herbs and garlic and turn off.
7. Borscht with chicken without cabbage
If the house runs out of cabbage, then use this recipe!
You need: 2 liters of water, 1 chicken leg, 350 g of potatoes, 350 g of beets, 2 onions, 1 large carrot, 150 ml of tomato sauce, 1 tsp. salt, ground black pepper.
Preparation: Boil the chicken for 30 minutes, add the chopped potatoes. Chop the onion, grate the carrots and fry them until golden brown. Add the chopped beets and cook for 10 minutes. Salt and pepper, pour in the tomato sauce and cover for 8 minutes. Pour the frying into the broth, boil for 5 minutes. Let the borscht brew for 15 minutes.
8. Borsch with chicken and dumplings
A traditional dish of the Kuban cuisine.
You will need: 3 liters of water, 0.5 kg of chicken, 1 beet, 300 g of cabbage, 1 carrot, onion, 4 potatoes, 150 ml of tomato juice, 50 ml of vegetable oil, 2 tsp. salt, ground pepper, herbs, 1 tbsp flour, 1 egg.
Preparation: Boil the spiced chicken until tender and add the chopped potatoes. Chop the onion, grated carrots. Fry them until golden brown, add chopped beets. After 10 minutes, pour in the tomato juice, salt and pepper. Fry stew for 10 minutes and pour into borscht. After 7 minutes, add the chopped cabbage.
Mix flour with egg, salt and a little broth. Shape the dough with a spoon and put it in the boiling borscht. Boil all 5 minutes, sprinkle with herbs and turn off.
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9. Borscht with chicken in the oven
Use a large, wide pot with a lid for cooking.
You will need: 3 liters of water, 500 g of chicken meat, 300 g of beets, 3 potatoes, 1 carrot, 1 onion, 150 ml of tomato juice, 250 g of cabbage, 2 tbsp. vegetable oil, 25 g of salt, 0.5 tsp. sugar, ground pepper, 2 bay leaves.
Preparation: Slice the chicken and fold it into the bottom of the pot. Top with onion half rings, grated carrots and potato cubes. In a skillet, stew chopped beets with tomato juice, salt, sugar and spices. Pour the frying into a pot and fill it with hot water. Tom borscht in the oven for 1.5 hours at a temperature of 180 degrees.
10. Borsch with mushrooms and chicken
If possible, take small mushrooms so that they can be boiled whole.
You will need: 300 g of champignons, half a chicken, 250 g of beets, 300 g of cabbage, 4 potatoes, 1 carrot, large onion, 2 tsp. tomato paste, 2 tsp. salt, ground black pepper, 3 liters of water, sour cream and herbs for serving.
Preparation: Boil the chicken until tender. Take out the meat and cut it into small pieces, strain the broth. Add potatoes, chicken and boil for 5 minutes.
Grind chopped onions and carrots in a skillet. Add tomato paste, salt, spices, chopped beets and mushrooms. Protomit fry for 10 minutes and pour into borscht. After 7 minutes, add chopped cabbage, boil for 5 minutes and turn off. Decorate with sour cream and herbs.
11. Borsch with chicken and dried mushrooms
We recommend using boletus or porcini mushrooms.
You will need: 3 liters of water, 50 g of dried mushrooms, 500 g of chicken, 300 g of potatoes, 1 beet, 1 carrot, onion, 300 g of white cabbage, 2 tomatoes, 2 cloves of garlic, 3 tbsp. vegetable oil, 2 tsp. salt, ground pepper to taste.
Preparation: Soak the mushrooms for 40 minutes. Boil the chicken for half an hour, add potatoes cut into cubes and soaked mushrooms. Chop onions and tomatoes, chop beets into strips, grated carrots. Fry the onions and carrots in vegetable oil, add the beets and stew for 10 minutes. Add tomatoes, spices, garlic, salt and cook for 7 minutes. Add the frying to the pan and after 5 minutes add the chopped cabbage. After 5 minutes, turn off the heat and let the borscht brew.
12.Borscht with chicken and smoked pear
This borscht is obtained with an interesting smoked aroma.
You will need: 3 liters of water, 0.5 kg of chicken, 4 potatoes, 350 g of beets, 200 ml of tomato sauce, 1 onion, 2 sweet peppers, 1 carrot, 2 cloves of garlic, 50 ml of vegetable oil, 2 smoked pears, 20 g of salt.
Preparation: Boil the chicken in salted water for 30 minutes. Add chopped potatoes. Chop vegetables. Fry onions with carrots until golden brown, add beets, bell peppers and simmer for 10 minutes, stirring occasionally. Pour in the sauce, add garlic, salt and spices. After 10 minutes, send the frying to the broth, add the pear and boil for another 12 minutes.
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13. Borsch with dried apricots and chicken
Choose pitted light dried apricots for cooking.
You will need: 2.5 l water, 400 g chicken quarter, 150 g dried apricots, 3 potatoes, 1 carrot, 1 onion, 3 tomatoes, 250 g beets, 300 g cabbage, 50 g butter, lemon wedge, 5 black peppercorns, 2 bay leaves, salt to taste.
Preparation: Boil the chicken in water with spices for half an hour. Chop vegetables, chop dried apricots. Add potatoes to a saucepan and boil for 10 minutes. Fry onions and carrots, add beets to them and simmer for 10 minutes. Add tomatoes, salt, lemon juice, spices and 200 ml of broth to the skillet. Then fry it for 15 minutes and pour it into the borscht. After 5 minutes add cabbage, dried apricots. Boil for 7 minutes.
14. Borsch with chicken hearts, stomachs and wings
Use homemade chicken giblets.
You will need: 3 liters of water, 500 g of chicken stomachs, hearts and wings, 300 g of mushrooms, 4 potatoes, 1 beet, 250 cabbage, 1 carrot, onion, 60 ml of vegetable oil, 2 tomatoes, 2 bay leaves, 5 allspice peas, 4 peas black pepper, 2 tsp. salt, 3 cloves of garlic, half a bunch of herbs.
Preparation: Boil the stomachs until tender, then add the hearts and wings. Prepare and slice vegetables. Fry onions and carrots until golden brown, add beets, garlic and spices. After 15 minutes, add the tomatoes and simmer for another 10 minutes.
Add potatoes and mushrooms to a saucepan. Cook for 10 minutes. Pour in the frying, add spices and boil for 10 minutes. Sprinkle with herbs and remove from heat.
15. Borsch with garlic and chicken
Garlic will retain its distinctive flavor when cut with a knife.
You will need: 3 liters of water, 700 g of chicken thighs, 300 g of beets, 3 potatoes, 1 carrot, onion, 300 g of cabbage, 1 bell pepper, 3 cloves of garlic, 1 tbsp. lard, 2 tablespoons vegetable oil, 150 ml of tomato juice, 2 tsp. salt, ground pepper, 2 bay leaves, half a bunch of herbs.
Preparation: Boil the chicken for 30 minutes, add the chopped potatoes and salt. Fry chopped onions with carrots and bell peppers in a mixture of oil. Add the chopped beets. Stir the carcasses for 7 minutes, pour in the juice and 150 ml of broth, squeeze out the garlic. Protomi for another 10 minutes.
Pour chopped cabbage into a saucepan, pour in the frying, add spices and boil for 5 minutes. Sprinkle with herbs when serving.