Borscht is an ancient first dish supposedlyof Slavic origin. There are many recipes for preparing this soup. So, the borsch recipe with chicken is very popular, which is suggested in this article. We will also tell in detail about how this dish appeared and how it is cooked by the majority of cooks and cooks.

What is borscht and how did it appear?

So, how did the dish appear like borsch? His homeland disputes are still to this day. Ukrainians believe that they invented the classic red soup, but the Romanians, Poles and many other Slavic peoples think the same way. It is interesting that each nation has its own special recipe: some prepare borsch with beets, cabbage, tomatoes and chicken, while others use completely different ingredients, for example, beans, turnips and even apples. And every recipe has a right to exist and is popular in one area or another. I want to go a little deeper into the history and origin of this soup. In Poland, it was first heard in the 18th century, and this dish was called borshchak at that time. But in Ukraine borsch was known earlier, in the 14-15 centuries. This dish was liked by everyone, regardless of status in society and estates. So, Empress Catherine the second loved the red soup, Gogol often ate it, respected such a dish and Alexander the second. Now a little bit about the origin of the word. Philologists believe that it can be divided into two parts: "boron" and "ni". The first part is one of the word forms of Old Slavonic "red", "brown". Because of this, one of its names received beet. At one time it was called a "Buryak". This gave the first part of the borsch name. The second part is "uh". This is soup. This is the name used to be (and to this day too) cabbage soup with meat broth.

Technology of borscht preparation

Each dish has its own special technologycooking, a certain classic and basic recipe. Yes, there are many options: borscht with mutton, with chicken, with bacon and so on. But there is a certain basis. Let's enumerate the basic principles on which almost all recipes are based. Any borsch is prepared on the basis of a rich broth. As its basis, almost any meat can be used: lamb, beef, pork. You can cook borscht from a brisket or bacon, and you can make such a soup of chicken, goose or duck. When the broth is ready, you can go further. At the same time, meat can be removed, then cut and then returned to the soup. And sometimes for cooking broth not ordinary water is used, but kvass-sirovets. To prepare the borsch, you must first prepare the vegetables, namely the beetroot. The fact is that if you do not heat it in advance, it will not be welded, but will remain stiff. As a method of processing, you can choose to extinguish, fry, bake in the oven and even steaming. And that while the beet retained its rich color, especially clever and clever cooks use some kind of acid (vinegar or lemon juice). This vegetable is always prepared separately from others. Cabbage does not need to be processed, it simply needs to be chopped. But the onion with carrots is desirable to save a little on vegetable oil, then they will acquire a beautiful golden shade. After the broth is cooked, you can run vegetables into it. Usually, first of all they start the potato, it is cooked a bit longer than other vegetables, like beans. Then you can add chopped cabbage and everything else (beets and onions with carrots). When the vegetables are almost ready, you can add chopped meat, based on which the broth was cooked. And then you can run and greens with seasonings. Almost at the very end of the soup should be added.

Borscht of chicken: how to cook it?

So, how to cook a tasty, rich and fragrant borsch with chicken? To do 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 start the cooking process. The first thing to do is chop the chicken fillets into cubes and run into a pot of water (it can already stand on fire). Meanwhile, prepare vegetables. Potatoes should be cleaned and cut into cubes or straws. Carrots and beets grate on a large grater. Cabbage finely chop, as well as onions (do not forget to clean it). After 10 minutes from the boiling point of the broth, you can start potatoes. While in the pan, everything is brewed, heat the vegetable oil in a frying pan, and then put there carrots with beets. When the vegetables become softer, add onions. Tomato paste dilute with boiling water (add it quite a bit). The onion should become golden. At this point, add the tomato paste and fry it for 3-5 minutes. The roast is ready. From the moment of adding potatoes to the broth, it should have been about 10 minutes. It's time to add cabbage. And after 5 minutes you can add and roasting. While the borsch is cooked, peel and chop garlic (on a blender or garlic crush), add it to the pan to the rest of the ingredients. When borsch is almost ready, you need to add finely chopped greens, then pepper. At the very end, salt everything, stir, wait another minute and turn off the fire. Cover the pan with a lid and leave the soup in this state for an hour so that the borsch with the chicken is infused. Done!

Secrets of cooking a delicious borsch

How to cook the perfect borsch? You can weld this only if you follow certain 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 cooking borscht is an art, but it can be accessible to every self-respecting hostess. It is enough only to learn the recipe of this dish and the cunning of its preparation.

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