recipe for borsch with chicken Borscht is an ancient first coursepresumably of Slavic origin. There are many recipes for this soup. For example, the recipe for borscht with chicken, which is offered in this article, is quite popular. We will also tell you in detail how this dish appeared and how most cooks and chefs prepare it.

What is borscht and how did it appear?

So, how did a dish like borscht come about?There are still disputes about its homeland. Ukrainians believe that they invented the classic red soup, but Romanians, Poles and many other Slavic peoples think the same. It is interesting that each nationality has its own special recipe: some cook borscht with beets, cabbage, tomatoes and chicken, while others use completely different ingredients, such as beans, turnips and even apples. And each recipe has a right to exist and is popular in a particular area. I would like to delve a little deeper into the history and origin of this soup. In Poland, they first heard about it in the 18th century, and this dish was then called borshchak. But in Ukraine, borscht was known earlier, in the 14-15th centuries. This dish was liked by everyone, regardless of their status in society and class. Thus, Empress Catherine II loved red soup, Gogol often ate it, and Alexander II respected this dish. Now a little about the origin of the word. Philologists believe that it can be divided into two parts: "bor" and "shch". The first part is one of the word forms of the Old Slavonic "red", "brown". Because of this, beetroot received one of its names. At one time it was called "buryak". This gave the first part of the name of borscht. The second part is "shch". This is shchi. This is what they used to call (and still do) cabbage soup in meat broth.ingredients for borsch

Technology of borscht preparation

Each dish has its own special technologycooking, a classic and basic recipe. Yes, there are many options: borscht with lamb, with chicken, with lard, and so on. But there is a certain basis. Let's list the basic principles on which almost all recipes are based. Any borscht is prepared on the basis of a rich broth. Almost any meat can be used as its base: lamb, beef, pork. You can cook borscht from brisket or lard, or you can make such a soup from chicken, goose or duck. When the broth is ready, you can proceed further. In this case, the meat can be taken out, then cut and then returned to the soup. And sometimes, not ordinary water is used to cook the broth, but kvass-sirovets. To prepare borscht, you need to pre-prepare the vegetables, namely the beets. The fact is that if you do not heat it in advance, it will not cook, but will remain tough. As a processing method, you can choose stewing, frying, baking in the oven and even steaming. And in order for the beets to retain their rich color, especially cunning and smart cooks use some acid (vinegar or lemon juice). This vegetable is always cooked separately from the others. Cabbage does not need to be processed, it should simply be chopped. But it is advisable to sauté the onions and carrots a little in vegetable oil, then they will acquire a beautiful golden hue. After the broth is cooked, you can add the vegetables. Usually, potatoes are added first, they cook a little longer than the other vegetables, as well as beans. Then you can add shredded cabbage and everything else (beets and onions with carrots). When the vegetables are almost ready, you can add the chopped meat, on the basis of which the broth was cooked. And then you can add the greens and spices. Almost at the very end, the soup needs to be salted.different recipes for borsch

Borscht of chicken: how to cook it?

So, how to make a delicious, rich and aromatic borscht with chicken? For this you will need some ingredients and a proven recipe. List of necessary:

  • 400 grams of chicken fillet,
  • 1 beet,
  • 2 carrots,
  • 5 potatoes,
  • 1 onion,
  • 70 ml of vegetable oil,
  • ½ head of cabbage,
  • 50 grams of tomato paste,
  • salt to taste,
  • pepper to taste,
  • greens of dill and parsley,
  • 2 cloves garlic.

Now you can begin the cooking process.First, you need to cut the chicken fillet into cubes and put it in a pot of water (it may already be on the fire). In the meantime, prepare the vegetables. Peel the potatoes and cut them into cubes or strips. Grate the carrots and beets on a coarse grater. Finely chop the cabbage, as well as the onion (don't forget to peel it). After 10 minutes from the moment the broth boils, you can put the potatoes in. While everything is cooking in the pot, heat the vegetable oil in a frying pan, and then put the carrots and beets in there. When the vegetables become softer, add the onion. Dilute the tomato paste with boiling water (add a little bit). The onion should turn golden. At this point, add the tomato paste and fry everything for another 3-5 minutes. The frying is ready. About 10 minutes should have passed from the moment the potatoes were added to the broth. It's time to add the cabbage. And after 5 minutes, you can add the fried vegetables. While the borscht is cooking, peel and chop the garlic (in a blender or garlic press), add it to the pan with the other ingredients. When the borscht is almost ready, you need to add finely chopped greens, then pepper. At the very end, add salt, stir, wait another minute and turn off the heat. Cover the pan with a lid and leave the soup in this state for an hour, so that the borscht with chicken can infuse. Done!delicious borsch with chicken

Secrets of cooking a delicious borsch

How to cook the perfect borscht? You can cook it only if you follow some rules.

  • Prepare a rich borsch with chicken will be easier on a thicker broth, so it is better to use not the breast, and the other part, for example, wings or hams, they will give a stronger and fatty fat.
  • To keep the beet retain its color, you can sprinkle it with lemon juice before cooking. And you can add a little vinegar during the frying process (1 teaspoon will be enough).
  • Potatoes can be lightly fried or baked in the oven before being added to the pan, then it will not boil and will not dissolve during cooking, and the borsch will be more rich and tasty.
  • Classic borsch has a specific goldentint, which is achieved through the seasoning of vegetables in vegetable oil, as a result of which the so-called roast is obtained. Many do without it, but it gives a special taste, color and aroma to the dish.
  • If desired, you can add your favorite borschtseasonings or spices. They will add piquancy to the prepared borsch. It is not necessary to limit yourself to peppers and herbs only. The basil, oregano and other herbs will fit into any recipe.
  • If in the end borsch turned out not so bright asI would like, then you can add beetroot to it. To cook it, grate the beets on the grater, pour boiling water (or hot broth from a pot of borsch), add a little vinegar, then bring to a boil, leave for half an hour, strain and pour this mixture into the soup.
  • Even if the recipe does not contain such information, all the ingredients should be added only to boiling water (or broth), otherwise the taste will suffer, and some of the nutrients will evaporate.
  • Since the cabbage was added to the borscht, it is not necessary to cover the pan with a lid, otherwise the prepared dish will smell unpleasant.
  • To taste and color borscht were more intense, it is better to fry the vegetables longer and add them at the very end of the cooking process.
  • It only remains to add that the preparation of borscht- it is an art, but it can be accessible to every self-respecting housewife. It is enough to just learn the recipe of this dish and the tricks of its preparation.

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