Borsch is a popular dish of the Eastern Slavs, cooked on meat or vegetable broth, with the addition of a large number of vegetables. It is prepared in many ways using several required ingredients. In today's article, the most interesting recipes for borsch with chicken with fresh cabbage will be considered.
General recommendations
For the preparation of a saturated beetroot soup, it is advisable to use poultry rather than a store. Depending on how much a dietary dish you want to get, the broth is cooked from fillet, chicken legs or other parts of the carcass. They are thoroughly washed, and then placed in a pan with cold water and sent to the stove. So that the future broth acquires a pleasant color and a tangible aroma, bay leaf, peppercorns, roots and peeled whole onion are usually added to it.
A mandatory ingredient in any red borsch is beets. It is first peeled, chopped with a sharp knife and processed with a grater, and then put into a common pan. So that she retains her bright red color, it is advisable to extinguish it in a large amount of fat with a pinch of sugar.
In addition to beets, cabbage and chicken, onions, carrots and tomato paste are often added to borsch. Moreover, the composition of the latter should not be chemical thickeners and dyes. And in the summer-autumn period, you can completely refuse the paste. In this case, it is advisable to replace it with fresh, previously scalded boiling water tomatoes.
As auxiliary components that give the finished dish a special taste, mushrooms, dry or canned beans are often used. And some housewives even cook chicken borsch with sauerkraut.
With canned tomatoes
A dish prepared according to the method described below can be safely called a dietary one. In addition to its relatively low energy value, it is remembered for a light spicy aftertaste and a pleasant, unobtrusive aroma. To feed them your family, you will need:
- 300 g of tomatoes in their own juice.
- 2 chicken breasts (without skin and bones).
- 2 potato tubers.
- 2 cloves of garlic.
- ½ fork of fresh cabbage.
- 1 beetroot, carrot and onion.
- Salt, settled water and greens.
Pre-washed chicken is boiled until tender over low heat. When it becomes soft enough, finely chopped cabbage and coarsely chopped potatoes are spread in the resulting broth. After some time, the future borscht is seasoned with frying from canned tomatoes, onions, beets and carrots. All this is salted and brought to full readiness. A couple of minutes before the completion of the heat treatment, the contents of the pan are flavored with crushed garlic and sprinkled with chopped herbs.
With tomato juice
This fragrant and rich chicken borsch with fresh cabbage will appeal to even small picks, which are very difficult to persuade to eat even a spoonful of the first. It has a high nutritional value and does not leave a feeling of heaviness in the stomach. To bring it to the family table, you will need:
- 150 ml of tomato juice.
- 150 g of raw cabbage.
- 6 chicken drumsticks.
- 7 potato tubers.
- 1 beetroot, carrot and onion.
- Salt, water, herbs and vegetable oil.
It is advisable to start the process with cooking the broth. To do this, the washed drumsticks are placed in a pan, poured with water and sent to the included burner. Twenty minutes after boiling, the meat is carefully removed, rinsed and laid out in a container with clean liquid. All this is returned to the stove, salted and boiled until the shins are ready. After some time, slices of potatoes and frying of carrots, beets and onions, stewed in tomato juice, are loaded into a boiling broth. Almost immediately shredded cabbage is poured into the same place. At the final stage, the contents of the pan are supplemented with chopped greens and briefly kept under the lid.
With fresh tomatoes
This simple but very tasty chicken borsch with fresh cabbage would be a good option for a family dinner. To feed them your hungry relatives, you will need:
- 400 g of poultry meat on the bone.
- 2.5 liters of drinking water.
- 4 potato tubers.
- 4 ripe red tomatoes.
- 1 bay leaf.
- ½ fork raw cabbage.
- 1 carrot, beet and onion.
- Salt, seasonings and vegetable oil.
First of all, you need to do chicken. It is thoroughly washed, poured with cold water, salted, brought to a boil and cooked over low heat, not lazy to remove the resulting foam. After forty minutes, the birds are removed from the pan, and the resulting broth is supplemented with potato slices and continue to cook. After about a quarter of an hour, the contents of the dishes are fried with beets, tomatoes, onions and carrots. Spices, finely chopped cabbage and meat separated from bones are poured there. All this is brought to readiness and briefly kept under the lid. Use such borsch in hot form, optionally supplemented with sour cream, garlic or herbs.
With canned beans
This simple recipe for borsch with chicken and cabbage is sure to be appreciated by busy housewives who regularly have to invent hearty and fast-cooking dinners. To repeat it in your kitchen, you will need:
- 2 chicken.
- 1 can of canned beans.
- 6 ripe red tomatoes.
- 1 sweet fleshy pepper.
- 3 potato tubers.
- 4 peas of allspice.
- 2 bay leaves.
- 300 g raw cabbage.
- 1 onion, beets and carrots.
- Salt, water, herbs and vegetable oil.
In order for you to get a truly delicious borsch with chicken and fresh cabbage, you need to properly process the bird carcasses. They are plucked, gutted, washed, poured with water, supplemented with bay leaves, salt and spices, and then placed on a stove and boiled for a couple of hours. After the specified time, the carcasses are removed from the pan, the meat is separated from the bones and removed to the side. Sliced potatoes are loaded into the resulting broth, and after ten minutes - finely chopped cabbage, strips of sweet pepper and beans. Almost immediately, future borscht is seasoned with frying of carrots, beets, onions and pureed tomatoes. After that, it is boiled down to the softness of all components and sprinkled with chopped herbs.
With celery and two kinds of fresh cabbage
Chicken borsch, prepared according to the method described below, is not only tasty, but also extremely useful. It does not contain starchy vegetables, which means that even those who care about the slimness of the figure will not refuse it. To weld it, you will need:
- 200 g of white cabbage.
- 400 g chicken.
- 200 g of root celery.
- 200 g of cauliflower.
- 2 onions.
- 4 cloves of garlic.
- 2 bay leaves.
- 1 carrot.
- 1 beetroot.
- 1 sweet fleshy pepper.
- Salt, drinking water and vegetable oil.
Sequencing
Wash the chicken fillet and place in a deep pan. One and a half liters of water, a part of root celery, half an onion, a bay leaf and two cloves of garlic are sent there. All this is sent to the stove and cooked within twenty minutes. After the specified time, vegetables are extracted from the broth, and instead of them chopped cabbage and frying from carrots, onion and celery are alternately loaded.
All this is cooked for another ten minutes, and then supplemented with sweet pepper. At the same stage, cauliflower is poured into a common pan. Before the fire is turned off, garlic and separately cooked grated beets are sent to the borsch.
With dry white beans
This nutritious borsch with chicken and white cabbage is cooked without prior frying vegetables. And the chicken breast included in its composition also helps to reduce calorie content. To prepare such a diet and at the same time a hearty meal, you will need:
- 300 g of potatoes.
- 2 medium chicken fillets.
- 1 cup dry white beans.
- 1 carrot.
- 3 small beets.
- 1 onion.
- 1 sweet fleshy pepper.
- 1 small forks of cabbage.
- 3 ripe red tomatoes.
- Salt, fresh dill and filtered water.
Process description
To start cooking such chicken borsch with fresh cabbage, you need to process the beans. It is sorted out, washed under a tap, poured into a large pot, poured with cool water and cooked on minimum heat for one and a half or two hours. At the end of the agreed period, the beans are removed from the stove and left to the side.
Sliced chicken fillet is boiled in a separate pan, and then it is supplemented with chopped cabbage and sliced potatoes. At the next stage, strips of sweet pepper, carrots, blanched and chopped tomatoes and onions are loaded into a common dish. Almost immediately after that, beans and separately boiled beets are added to the borsch. All this is salted, brought to readiness and sprinkled with chopped dill.