2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Borscht on chicken broth is not loved by all cooks. After all, it is customary to cook such a dish using beef meat on the bone. But for a more dietary and low-calorie lunch, chicken broth is just right.
Classic red borsch with chicken broth: a recipe with a photo of the finished first course
Preparing such a dish is much easier and faster than what involves the use of beef. That is why many people prefer to make borscht with chicken broth. To prepare it yourself you will need:
- frozen or chilled chicken - ½ large carcass;
- fresh beets - 2 small tubers;
- medium potatoes - 2 pcs.;
- carrot, onion - 1 large each;
- freshly squeezed lemon juice - 20 ml;
- s alt, pepper and other spices to taste;
- fresh cabbage - 250-350 g.
Preparing ingredients for borscht
Before you make borsch with chicken broth, you should carefully process the poultry meat. To do this, half the carcass is thoroughly washed and all unnecessary elements are removed. Next, proceed to the preparation of vegetables.
Beets, carrots, cabbage, potatoes and onions are peeled and chopped. The first two products are rubbed on a large grater, and all the rest are chopped with a sharp knife.
Cooking red soup on the stove
Borsch with chicken broth should be cooked in a deep saucepan. It is filled with water and spread the meat product. As soon as the broth boils, it is s alted to taste, the foam is removed, covered and boiled for about 55 minutes. This time is enough for the poultry to be fully cooked. Later it is taken out, cooled and cut into portions.
As for the broth, after boiling the meat, fresh cabbage, carrots, beets and onions are put into it. After ¼ hour, add potatoes and pepper to taste in the pan. In this composition, the first dish should be cooked closed for about 25 minutes. During this period, all vegetables will become soft, making the soup tasty and rich.
After preparing a red and fragrant dinner, a few tablespoons of lemon juice and previously chopped poultry meat are added to it. In this form, the soup is boiled for another 2-3 minutes, removed from the stove and left aside for ¼ hours.
Bringing the dish to the table
How should borscht with chicken broth be served? The recipe for this dish involves the use of deep plates. They are filled with borsch and then presented to the dining table. You can also add pre-chopped greens and a little fresh sour cream to the plate.
Cooking sorrel borscht at home
It's no secret that the calorie content of borsch on chicken broth is much less than the calorie content of beef bone soup. However, many chefs claim that such a dish is not dietary either. After all, beets, which are the main component of this dinner, are very satisfying and high-calorie. Therefore, for the preparation of a he althy and he althy soup, many experts recommend using ordinary fresh sorrel.
Sorrel borscht is a simple and light dish. There is nothing complicated in its preparation. To make sure of this, we recommend that you do it yourself. For this you need:
- chicken - ½ large carcass;
- fresh sorrel - 2 large bunches;
- potatoes - 2 pcs.;
- carrot, onion - 1 large each;
- s alt, pepper and other spices to taste;
- sour cream - for serving.
Preparation of ingredients for green borscht
Green borscht with chicken broth is prepared in much the same way as red soup with beets. First of all, you need to process the bird. Half of the carcass is thoroughly washed, after which all inedible elements are cut off from it.
As for potatoes, onions and carrots, they are peeled and chopped. The first two vegetables are chopped into cubes, and the carrots are rubbed on a large grater. All fresh sorrel is also washed separately. After that, it is cut with a sharp knife (not very finely).
How to cookgreen borscht on the stove?
Cooking green borscht in chicken broth will not take you much time. First, put the chicken in a deep saucepan, and then fill it with water and put on a strong fire.
After s alting the components, they are brought to a boil. After removing all the resulting foam, the soup is covered with a lid and cooked in this form for about 50 minutes.
As soon as the meat product becomes soft, it is taken out, cooled and chopped. At the same time, carrots, onions and potatoes are alternately laid in the broth. After peppering the dish to your liking, it is brought to a boil again and boiled for about 20 minutes.
After time, fresh sorrel is added to the finished broth. After boiling, the soup is cooked for another 7-10 minutes. At the very end, pre-cooked and chopped poultry meat is laid out in a pan. After 3 minutes, the soup is removed from the stove and left covered for half an hour.
How to present to the dinner table?
Green borscht made with chicken broth is very tasty and unusual. After the soup is a little infused under the lid, it is laid out on plates. Also put a spoonful of fresh sour cream in each serving (to taste). Serve such a dish to your family members should be hot and with a piece of fresh bread.
Summarize
Now you know that homemade borscht can be cooked not only on beef bone, but also using ordinary chicken. Moreover, such a soup can be made using sorrel. In this case, your lunch will become less high-calorie and moreuseful. This dish is ideal for those who have problems with digestion and the digestive tract in general.
Bon appetit!
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