According to this recipe, borsch on chicken broth turns out to be incredibly tasty, rich, and satisfying. Due to the fact that we boil the potatoes in the broth as a whole, then mash them in mashed potatoes and return them to the pan, the borscht turns out to be thick. Such a first course beckons with its bright color and appetizing aroma. Try it and the whole family will love it.
Summary
| Cook Time | 1 hour 30 mins |
| Total Time | 1 hour 30 mins |
| Course | Main Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Chicken (drumsticks, wings, thigh) – 700-800 g
- White cabbage – 300 g
- Beets – 400 g
- Potatoes – 200 g
- Onions – 100 g
- Carrots – 200 g
- Celery (stems) – 100 g
- Tomato paste – 2-3 tbsp
- Vegetable oil – 4 tbsp
- Lemon (juice) – 0.25 pc.
- Garlic – 2 cloves
- Pork fat – 40-50 g
- Fresh parsley – 2-3 sprigs
- Black peppercorns – 5-7 pcs.
- Salt to taste
- Ground black pepper – to taste
- Bay leaf – 4 pcs.
Print Recipe
Pin Recipe Instructions
- Rinse the celery stalks and cut them into random pieces.
- We wash the chicken meat, fill it with water in a saucepan. Put bay leaf, black peppercorns, and chopped celery. Bring to a boil, remove the foam with a slotted spoon. Cook the broth for 50-60 minutes.
- We peel potatoes, beets, carrots, and onions.
- We take out the chicken and filter the broth. Separate the chicken meat from the bone and randomly cut or disassemble it into fibers.
- Return the broth to the pan. Place the chicken and whole potatoes. Cook for 10-15 minutes.
- At this time, cut the beets into strips. Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil and fry the beets for 8-10 minutes.
- Cut the onions into cubes. Rub the carrots on a coarse grater. In another frying pan, heat the remaining vegetable oil and fry the onions and carrots for 5-7 minutes.
- Add tomato paste to the beets, mix. We squeeze out 1-2 tablespoon. tablespoons of lemon juice and add to the pan. Stir and simmer for another 2 minutes.
- We take out the potatoes from the broth and mash them in mashed potatoes.
- Chop the cabbage into strips. Return the puree to the pot. Add cabbage. Cook for 5-7 minutes.
- Put all the fried vegetables into the borscht. Salt and pepper.
- Finely chop the bacon and pass the garlic through a press. Grind lard with garlic using an immersion blender or in a mortar. Pour 100-150 ml of broth from the pan into the lard with garlic. Stir and let stand for 2 minutes.
- Chop the parsley. Put the parsley in the borscht and pour in the broth with bacon and garlic. Cook for 1-2 minutes. Turn off the heating and let the borscht brew under the lid for 15-30 minutes. Red borsch with chicken stalked celery and garlic is ready.
Enjoy your meal!
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