Not all cooks love borsch on chicken stock. After all, it is customary to cook such a dish using beef meat on the bone. But to get a more dietary and low-calorie lunch, chicken broth is very useful.
Classic red borsch on chicken stock: 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 on chicken stock. For its independent preparation you will need:
- frozen or chilled chicken - ½ large carcass;
- fresh beets - 2 small tubers;
- medium potatoes - 2 pcs.;
- carrots, onions - 1 large each .;
- freshly squeezed lemon juice - 20 ml;
- salt, pepper and other spices to taste;
- fresh cabbage - 250-350 g.
We prepare the ingredients for borsch
Before making borsch on chicken stock, carefully process the poultry meat. For this, half of the carcass is thoroughly washed and all unnecessary elements are removed. Then 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 others are chopped with a sharp knife.
Cooking red soup on the stove
Borsch on chicken stock should be cooked in a deep saucepan. It is filled with water and the meat product is laid out. As soon as the broth boils, it is salted to taste, the foam is removed, closed and boiled for about 55 minutes. This time is enough for the poultry to fully cook. In the future, it is removed, cooled and cut in portions.
As for the broth, after cooking the meat, fresh cabbage, carrots, beets and onions are laid in it. After ¼ hour, potatoes and peppers are added to the pan to taste. 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.
Having prepared a red and aromatic dinner, several 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.
Present the dish to the table
How should chicken soup be served on the table? 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 borsch at home
It is no secret to anyone that the calorie content of borsch on chicken stock is significantly less than the calorie content of beef bone soup . However, many culinary experts claim that such a dish is not dietary. After all, beets, which are the main component of this dinner, are very hearty and high in calories. Therefore, to prepare a healthy and healthy soup, many experts recommend using ordinary fresh sorrel.
Sorrel borsch is a simple and light dish. There is nothing complicated in its preparation. To make sure of this, we recommend you do it yourself. To do this, you must:
- chicken - ½ large carcass;
- fresh sorrel - 2 large bunches;
- potatoes - 2 pcs.;
- carrots, onions - 1 large each .;
- salt, pepper and other spices to taste;
- sour cream - for serving.
Preparation of components for green borsch
Green borscht on chicken broth is cooked in much the same way as red beetroot soup. First of all, it is necessary to process the bird. Half of the carcass is thoroughly washed, after which all inedible elements are cut 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. Also separately washed all fresh sorrel. After that, it is cut with a sharp knife (not very finely).
How to cook green borsch on the stove?
Cooking green borscht in chicken broth will not take you much time. To begin with, put the chicken in a deep pan, and then fill it with water and put on a strong fire.
Having salt the components, they are brought to a boil. After removing all the resulting foam, the soup is covered with a lid and boiled 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. Having cooked the dish to your liking, it is again brought to a boil and boiled for about 20 minutes.
Over time, fresh sorrel is added to the finished broth. After boiling, the soup is boiled 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 under the lid for half an hour.
How to present to the dining table?
Green borscht made on chicken broth turns out to be very tasty and unusual. After the soup is infused a little under the lid, it is laid out on plates. Also, in each serving put a spoonful of fresh sour cream (to taste). Present this dish to your family members should be hot and with a slice of fresh bread.
To summarize
Now you know that home-made 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 more healthy. This dish is ideal for those who have problems with digestion and the digestive tract as a whole.
Enjoy your meal!