Hot, nourishing, aromatic borscht is considered one of the most popular dishes of traditional Russian and Ukrainian cuisine. There are many types of this dish, including light but rich chicken borscht.
It is necessary
- - potatoes - 4 pieces;
- - chicken - 500 grams;
- - beets - 1 piece;
- - white cabbage - 200-300 grams;
- - onions - 1 piece;
- - carrots - 2 pieces;
- - tomato paste - 1 tablespoon;
- - parsley, dill - to taste;
- - salt, pepper - to taste.
Instructions
Step 1
For a rich, filling, but lean broth, choose fresh chicken breast. Divide the chicken into several pieces and cook in a large saucepan of about 4 liters. Defrost frozen meat beforehand. When the chicken is done, add salt to the boiling broth, add pepper if desired, remove the pan from heat. The meat must be removed, allowed to cool slightly and cut into small pieces.
Step 2
Potatoes for borscht are best cut into cubes. Add the peeled and chopped tubers to the broth, then put the pot back on low heat and cook until the potatoes are tender, but make sure they are not overcooked.
Step 3
For frying, beets, onions and carrots must be washed, peeled and chopped or coarsely grated. Fry vegetables in vegetable oil for 5 minutes, stirring constantly so that they do not burn, then add tomato paste to them and simmer for 2-3 minutes over low heat. Then place the cooked roast and the chopped boiled chicken meat in the stockpot and continue cooking for about 5 minutes.
Step 4
It is recommended to chop small cabbage for borscht. When buying, try to choose a small, tight head of cabbage with a minimum amount of browning on the leaves. Add the cabbage to the broth. Continue cooking the borscht for a few more minutes, then taste the vegetables until done. If the potatoes and cabbage are soft, add spices to taste, then extinguish the heat. To make the borscht even tastier, let it brew for 10 minutes.
Step 5
Light, hearty and nutritious chicken borscht is ready, you need to serve - according to tradition - with sour cream and herbs, so the taste of the dish is revealed and becomes brighter. It is better to add greens just before serving, so that they do not lose their brightness and retain their characteristic taste.
