recipe for borscht with chicken


  • What is the soup and he appeared?
  • Technology of preparation of borscht
  • Chicken Soup: how to cook it?
  • Secrets of cooking delicious borscht

Soup - the first dish is an ancient Slavic origin suspected. Recipe of this soup has a lot. So, it enjoys a certain popularity with chicken recipe for borscht, which is proposed in this paper. More Tell me more about how you see this dish and how to prepare the majority of cooks and chefs.
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What is the soup and he appeared?

So, how there was such a dish like soup? About homeland and its spores are carried out to this day. Ukrainians believe that they invented the classic red soup, but just think and Romanians, Poles and many other Slavic peoples. The interesting thing is that each nation has its own special recipe: cook some soup with beets, cabbage, tomatoes and chicken, and others use a completely different ingredients, such as beans, turnips and even apples. Each recipe has a right to exist and is popular in some areas.

I would like to go a little further into the history and origin of the soup. In Poland, first heard about it in the 18th century, and this dish was then called borschak. But Ukrainian borscht was known earlier in the 14-15 centuries. This dish had to appeal to all, regardless of social status and class. So, I loved red soup Empress Catherine II, often ate his Gogol, a respected dish and Alexander II.

Now a little about the origin of the word. Linguists believe that it can be divided into two parts: the "Forest" and "u". The first part is one of the Old Slavonic word forms "red", "brown". Because of this, one of his titles won beets. At one time it was called "Buriak." This gave the first part of the name of borscht. The second part - "u." This soup. That's what used to be called (and today too) cabbage soup in meat broth.

 ingredients for borsch
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Technology of preparation of borscht

Each dish has its own special technology of preparation, a classic and basic recipe. Yes, there are many options: soup with lamb, chicken, bacon and so on. But there is some basis. Here are the basic principles upon which almost all recipes.

Any soup is prepared on the basis of rich broth. As its base can be used in almost any meat: lamb, beef, pork. It is possible to cook soup of bacon or lard, and you can make a soup of chicken, goose and duck. When the broth is ready, you can go on. This meat can be removed, then cut and then back into the soup. Sometimes cooking broth is used not ordinary water, and brew-sirovets.

To prepare the borshch must first prepare the vegetables, namely beet. The fact is that if not pre-treat it thermally, it is not cooked, and remain rigid.

As a method of processing can be selected braising, grilling, baking in the oven, even steaming. And that while beets preserved its rich color, especially cunning and smart cooks use any acid (vinegar or lemon juice). This vegetable is always prepared separately from the others. Cabbage should not be processed, it should just chop. But the onion and carrots desirable little fry in vegetable oil, then they will get a nice golden color.

Once the broth is cooked, you can run it in vegetables. Typically, first run the potatoes, she cooks a little longer than other vegetables, like beans. Then you can add shredded cabbage and everything else (beets and onions and carrots).

When the vegetables are almost ready, you can add the sliced ​​meat on the basis of which was cooked broth. And then you can start with spices and herbs. Almost at the end of the soup needed salt.

 Different recipes for borscht
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Chicken Soup: how to cook it?

So, how to prepare a tasty, nourishing and fragrant soup with chicken? To do this, you need some ingredients and proven recipe. Checklist:

  • 400 grams of chicken,
  • 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
  • dill and parsley,
  • 2 cloves of garlic.

Now you can start the process of cooking. The first step is to cut the chicken into cubes and run in a pot of water (it may already be in the fire). In the meantime, enjoy a preparation of vegetables. Potatoes should be cleaned and cut into cubes or strips. Carrots and beets grate. Finely chop the cabbage, as well as onions (do not forget to clean it).

After 10 minutes of boiling broth potatoes can be run. So far, all cooked in a pan, heat the vegetable oil in a frying pan, and then lay back carrots with beets. When the vegetables become softer, add the onions. Tomato paste, dilute with boiling water (add it quite a bit). Onions should be golden. At this point, add tomato paste and fry still for 3-5 minutes. Zazharki ready. Since the addition of potatoes in the broth was to take about 10 minutes. It is time to add the cabbage. And after 5 minutes, and you can add zazharku. While the soup is cooked, peel and chop the garlic (or garlic in the blender masher), add it to the pan to the other ingredients.

When the soup is almost ready, add chopped greens, then the pepper. At the end of all the salt, stir, wait a minute and turn off the fire. Cover the pan with a lid and leave the soup in this state for an hour, with chicken soup to the present. Done!

 delicious soup with chicken

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Secrets of cooking delicious borscht

How to cook the perfect soup? Boil itself can only be the case if you follow some rules.

  1. Prepare a nourishing soup with chicken will be easier for a fat broth, so it's best not to use a breast, and another part, for example, wings or ham, they will give a strong and greasy broth.
  2. To beet has retained its color, it is possible before cooking sprinkle with lemon juice. And it is possible in the process of roasting to add a little vinegar (1 teaspoon will be enough).
  3. Potatoes before adding to the pan, lightly fry or bake in the oven, then it does not seethe, and not fall apart during cooking and soup will be more nourishing and tasty.
  4. Classic soup has a particular golden hue, which is achieved due to saute vegetables in vegetable oil, which resulted in the so-called turns zazharki. Many do without it, but it gives a special taste, color and aroma of the dish.
  5. If desired, the soup you can add your favorite seasonings or spices. They are ready to give piquancy to borscht. Optional limited to peppers and herbs. It fits into any recipe for basil, oregano and other herbs.
  6. If the result soup turned out not as bright as we would like, you can add the beet infusion. To prepare it, grate the beets on a grater, pour boiling water (or hot broth from the pot of soup), add a little vinegar, then bring to the boil, leave for half an hour, strain and pour the soup into a structure.
  7. Even if the recipe does not include this information, it is still necessary to add all the ingredients into a boiling water (or broth), otherwise the taste quality will suffer, and some useful substances evaporate.
  8. Since then, both the soup has been added to the cabbage, cover pan cover is not necessary, otherwise the finished dish will be unpleasant smell.
  9. To taste and color of borscht were richer, better longer fry vegetables and add them to the end of the cooking process.

It only remains to add that the preparation of borscht - is an art, but it may be available to every self-respecting hostess. Suffice it to know the recipe for this dish and tricks of cooking.

 How to cook a delicious soup with chicken

 recipe for buckwheat soup with chicken


  • Recipe buckwheat soup with chicken
  • Cooking soup

First course - one of the most important and healthy dishes in the correct diet for each person

Every mother and the wife wants to pamper their loved ones and not only tasty but also healthy food. Buckwheat soup with chicken - a wonderful way out in this situation, not only because buckwheat is a very valuable product, containing large amounts of iron, but also because this dish is very nutritious, useful and simple to prepare.
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Recipe buckwheat soup with chicken


  • chicken (wings or thighs may be): 350 g;
  • Buckwheat: 250 g;
  • carrots: 1 pc;
  • onion: 1 pc;
  • Potatoes: 4 pcs;
  • dill, parsley;
  • black pepper, allspice;
  • vegetable oil;
  • Bay leaf;
  • salt, black pepper, red pepper to taste.

Recipe for buckwheat soup with chicken. This dish can be prepared even the novice cook.

Brief Notes for Beginners (maybe they come in handy not only novice cooks)

  • pepper place immediately after removing the foam, so it was cooked with the meat and the time to fill their pleasant aroma broth;
  • do not forget to remove the bay leaves from the pot at the end of cooking, as it can give bitterness, if it remains in the pan;
  • Chicken can be removed from the skin, so the stock will turn out less fat;
  • peeled and sliced ​​potatoes in water, leave to left excess starch, and the potatoes are not darkened.

 quick recipe buckwheat soup

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Cooking soup

So, we proceed to the soup.

All phases:

  1. First you need to fill the pot with cold water, immerse the chilled (not frozen), chicken stew and put on fire. When the water is boiling is necessary to remove the foam until it has finished and formed a broth does not become transparent color. If you missed this point, it does not matter, you can omit the head of onion and a small piece of carrot into the pot, they will remove the clots formed. We reserve the broth boil, and themselves proceed to the vegetable portion of soup. Do not forget to add salt, black, allspice to give the broth a special spicy flavor.
  2. Cut the onion into small pieces.
  3. Washed and cleaned carrots Grate medium size.
  4. Heat the pan, add a little vegetable oil and fry the onion until it acquires a golden color.
  5. Then lay out carrots to the onion, stir. This duo has to languish under the cover approximately 5 minutes.
  6. Potatoes must be cleaned, then cut into cubes about 1 cm.
  7. Buckwheat should be washed, then fry it in a pan without adding oil a few minutes, so it will fill the soup afterwards their pleasant smell.
  8. We take out the chicken from the broth, separate the meat from the bones, then cut into small pieces and return to the pot.
  9. We spread in the pan all the ingredients prepared before, add the bay leaf. Cook for another 10-15 minutes. When the soup is ready, give it brew under the lid for a few minutes.

Before you apply this sophisticated but easy-to-prepare meal on the table, it can be decorated with chopped herbs (dill, parsley), or you can put some small sprigs of dill and parsley leaves.   Such decoration can make a child.

Bon Appetit!

 The usual recipe unusual buckwheat soup with chicken