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.
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.
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!
Secrets of cooking a delicious borsch
How to cook the perfect borscht? You can cook it only if you follow some rules.
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.