Kitchen appliances and utensils:
- kitchen stove (hob);
- pan with a capacity of 4 l;
- 2 pans - for cooking roasting and stewing beets;
- cutting board;
- graters - small and large;
- knife;
- peeler;
- strainer for filtering;
- skimmer;
- deep plate;
- tablespoon;
- fork.
Ingredients
| Products | amount |
| Chicken meat | 600-800 g |
| Small beets | 2-3 pcs. |
| Tomatoes | 2 pcs. |
| Onion | 2 pcs. |
| Small carrot | 3-4 pcs. |
| White cabbage | ¼ average head |
| Garlic | 2-3 cloves |
| Vegetable oil | 4 tbsp. l |
| Vinegar 9% | 1 tbsp. l |
| Lemon acid | on the tip of a knife |
| Salt | 2-3 tsp |
| Black pepper (peas) | 5-6 pcs. |
| Black pepper (ground) | taste |
| Bay leaf | 2 pcs. |
| Chopped greens (dill, parsley, celery) | taste |
| Water | 2.5-3 l |
Step cooking
- We wash the chicken, clean it from films and excess fat. Pour 2.5-3 liters of cold water into the pan, put the meat, add 1.5-2 teaspoons of salt, 5-6 peas of black pepper, a couple of bay leaves and put on the stove. After boiling, remove the foam, reduce the heat to a minimum and cook for 50 minutes.
- While the meat is cooked, we will take care of the vegetables. We cut 2 tomatoes crosswise from the opposite side of the peduncle, fill with boiling water and leave, and for now prepare other vegetables.
- Two onions are cut into small cubes.
- We rub 3-4 carrots on a coarse grater.
- Pour 2 tbsp into the pan. l vegetable oil and fry vegetables until cooked, sprinkled with a pinch of salt and black pepper to taste. Remove from heat.
- 2-3 small beets are cut into thin sticks and simmer for a minimum heat for 15-20 minutes until half cooked, adding 2 tbsp. l vegetable oil, citric acid on the tip of a knife and 1 tbsp. l vinegar to preserve a beautiful rich color. If your beets are not juicy enough, you can pour 2-3 tbsp into the pan. l water.
- Now the turn of tomatoes has come: they need to be peeled (after boiling water the peel is easily removed) and cut into small cubes or grated on a fine grater - as you like. If there are no fresh tomatoes, you can use canned tomatoes in your own juice (2-4 pcs., Depending on the size of the fruit), tomato juice (1/2 cup) or pasta (2-3 tbsp. L.).
- We send tomatoes to beets, mix, cook for 10 minutes and remove from heat.
- Shred cabbage - about a quarter of the average head of cabbage. This can be done with an ordinary knife or a peeler.
- 3-5 potatoes, like beets, cut into cubes.
- We take out the finished meat from the broth, separate it from the bones with a fork and knife, cut into small pieces and cover with a plate so that it does not dry out.
- Filter the broth through a strainer and put the pan on the fire again.
- In the boiled broth, put the meat and prepared vegetables in the following order: cabbage, roasting, beets and potatoes. Let it boil over medium heat until the vegetables are ready for 10-15 minutes. We try, if necessary, add.
- Grate 2-3 cloves of garlic on a fine grater and add to the finished borsch, mix well and turn off the heat.
- We give borsch “rest” for 20-30 minutes so that it is insisted, tastes better and more aromatic. After that, pour into plates, sprinkle with chopped herbs to your taste and serve, wishing everyone a bon appetit. You can serve fresh sour cream in a sauceboat for borsch.
Did you know? Experienced housewives recommend not laying all the vegetables at once, but first boil the potatoes until half-cooked (7-10 minutes), then lay out the stewed beets and add the roasting and cabbage 10 minutes before the borscht is ready.In this case, each vegetable retains its taste and does not boil.
Video recipe
To understand all the intricacies of the recipe for cooking borsch with chicken, watch the video recipe. You will find out how many and what products you need to take for this dish, learn how to prepare the ingredients correctly, easily peel tomatoes from the skin, preserve the rich color of beets in borsch, and cut vegetables beautifully.
It turns out that the cult character of Ukrainian national cuisine is not such a difficult thing. Maybe you have your own signature recipes for this dish, some kind of zest, a secret ingredient that you want to share? Feel free to talk about him in the comments.
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