Chicken borscht recipe. Video

Chicken borscht recipe. Video

Borsch was originally the national cabbage soup of ancient Kievan Rus. It was traditionally referred to as sour colored soups, since earlier the dish was prepared in sour brine obtained from pickled vegetables.

This method made it possible to boil the beef well, and the enzymes contained in the brine significantly improved digestion and the condition of the gastrointestinal tract. But what if the borscht is too sour? And how to soften its taste and make delicious borscht with tender chicken?

How to fix the sour taste of borscht

To prevent your borscht from turning out too sour, you need to make it according to all the rules of preparation. So, it is better to bake the beets used for cooking before cooking – this will give them a sweeter taste. You can also add sugar or bell pepper to the beets, which is added to the borscht before the end of cooking and gives it a slight sweetness and aroma. The main thing is not to overdo it with sweetness.

The acid is removed from the borscht by adding fresh tomato and cabbage juice to the dish (add at the end of cooking). This will soften the taste of borscht and enrich it with vitamins.

You can remove excess acid by adjusting the amount of vinegar and other acidifiers (fruit drinks, kvass, juices) added to frying or beets. Green borscht will be sour if you put too sour green sorrel in it. The same goes for the acidity of tomatoes, tomato pastes – always taste them before adding to borscht.

Cooking borscht with tender chicken

To prepare borscht with a mild taste, you will need: – 300 grams of potatoes; – 250 grams of cabbage; – 1 beet; – 1 carrot; – 1 onion; – 10 grams of tomato paste; – 300 grams of boiled chicken; – 10 ml of sunflower oil, – salt and spices to taste, as well as herbs and sour cream.

Boil water and prepare vegetables for borscht. Peel the beets, rinse, coarsely grate and dip in boiling water. Peel and rinse the onions and carrots. Send half of the onion to a saucepan, and cut the other half into small cubes and leave to fry. Grate the carrots on a coarse grater. Cut the boiled chicken as well.

If you wish, you can use raw chicken fillet for cooking borscht, but you must add it to the borscht at the very beginning, before boiling the beets.

After the borscht boils and the beets soften a little, add boiled chicken to the pan. Chop the cabbage finely and send it to the borscht, then peel the potatoes, rinse, cut into medium cubes and also add to the borscht saucepan.

Pour vegetable oil into the pan and fry the carrots and onions, adding tomato paste to which a little sugar has been added to the frying. Stir the frying, pour it into the borscht, salt it and cook for about 5-7 minutes more. Pour the finished borscht with sour cream, sprinkle with fresh herbs and serve hot.

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