Make delicious borscht on chicken broth

Borscht on chicken broth is not loved by all cooks. After all, this dish is usually cooked with beef on the bone. But to get a more dietary and low-calorie dinner, chicken broth approaches as well as possible.

Classic red borsch on chicken broth: a recipe with a photo of the ready-made first dish

Preparing such a dish is much easier and faster than that which involves the use of beef. That's why many people prefer to make borscht on chicken broth. For his self-preparation will need:

• Chicken, frozen or chilled - ½ large carcass;
• Fresh beet - 2 small tubers;
• Potatoes average - 2 pcs .;
• Carrot, onion - 1 large piece;
• Lemon juice freshly squeezed - 20 ml;
• Salt, pepper and other spices - to taste;
• Fresh cabbage - 250-350 g.

Preparing the ingredients for borsch

Before making borscht on chicken broth, you should carefully process the poultry meat. For this, half of the carcass is thoroughly washed and all unnecessary elements are removed. Then proceed to prepare the vegetables.

Beets, carrots, cabbage, potatoes and onions are cleaned and chopped. The first two products are tindered on a large grater, and the rest are shredded with a sharp knife.

Boiling red soup on the stove

Borscht on chicken soup should be cooked in a deep saucepan. It is filled with water and spread the meat product. Once the broth boils, it is salted to taste, remove the foam, close and cook for about 55 minutes. This time is enough to ensure that the poultry is fully prepared. Later it is removed, cooled and cut into portions.

As for the broth, after cooking the meat, fresh cabbage, carrots, beets and onions are placed in it. After ¼ hour, potatoes and pepper are added to the pan to taste. In this composition, the first dish should be cooked in closed form for about 25 minutes. During this period, all the vegetables will become soft, making the soup tasty and rich.

Having prepared a red and fragrant lunch, several spoons 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 plate and left aside for ¼ hour.

We present the dish to the table

How should I serve borscht on chicken broth? Recipe for this dish involves the use of deep plates. They are filled with borsch, and then presented to the dining table. Also in the plate you can add pre-chopped greens and a little fresh sour cream.

We cook oxalic borscht in the home

It is not a secret for anyone that the calorie content of borscht on chicken broth is much less than the caloric content of soup on the beef bone. However, many culinary experts argue that such a dish is not dietary. After all, beet, which is the main component of this dinner, is very nutritious and caloric. Therefore, to prepare a healthy and healthy soup, many experts recommend using a regular fresh sorrel.

Sorrel soup is a simple and easy dish. In its preparation there is nothing difficult. To make sure of this, we recommend you do it yourself. For this you need:

• Chicken - ½ large carcass;
• Fresh sorrel - 2 large bunches;
• Potatoes - 2 pcs .;
• Carrot, onion - 1 large piece;
• Salt, pepper and other spices - to taste;
• Sour cream for serving to the table.

Preparation of components for green borsch

Green borscht on chicken broth is prepared almost the same way as red soup with beets. First of all, it is necessary to process the bird. Half the carcasses are thoroughly washed, after which they cut off all inedible elements from it.

As for potatoes, bulbs and carrots, they are cleaned and crushed. The first two vegetables are shredded in cubes, and carrots are rubbed on a large grater. Also, all the fresh sorrel is washed separately. After that, it is cut with a sharp knife (not very finely).

How correctly to cook a green borsch on a plate?

Cooking green borscht on chicken broth will not take you much time. To begin with, put the chicken in a deep saucepan, and then fill it with water and put on a strong fire.

After adding the ingredients, they are brought to a boil. After removing all the formed 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 shredded. At the same time in the broth alternately lay carrots, bulbs and potatoes. Pepper the dish to your taste, it is brought back to a boil and cook for about 20 minutes.

After a while, fresh sorrel is added to the prepared broth. After boiling, the soup is boiled for about 7-10 minutes. At the very end, cooked and chopped poultry meat is spread into the pan. After 3 minutes, the soup is removed from the plate and left under the lid for half an hour.

How to properly convey to the dinner table?

Green borscht, made with chicken broth, is very tasty and unusual. After the soup is a little under the lid, it is laid out on plates. Also in each portion put a spoonful of fresh sour cream (to taste). Present such a dish to members of their families should be in hot form and with a slice of fresh bread.

Let's sum up the results

Now you know that a home borsch can be cooked not only on a beef bone, but also with the use of an ordinary chicken. Moreover, it is permissible to make such a soup with the use of sorrel. In this case, your lunch will become less caloric and more useful. This dish is ideal for those who have problems with digestion and digestive system as a whole.

Bon Appetit!