Borscht with beans and chicken. How to cook chicken borscht with beans at home. Step-by-step recipe with photos: “Borscht with chicken and beans”
Chicken borscht with beans is a wonderful dish that can be prepared even by an inexperienced cook; to prepare this borscht, the simplest ingredients are used, which are available in almost every store. Borscht with chicken and beans - cooking method. First you need to take the beans and soak them overnight.
Rinse well until the water becomes clear, then boil in slightly salted water until the beans are fully cooked. Beans should be cooked for approximately 50 minutes, depending on the type of beans. The chicken fillet is washed with cold water, then transferred to a saucepan and filled with water, put on fire and brought to a boil.
The meat must be boiled for two to three minutes, then the water is drained. Two liters of cold water are poured into the pan, then a peeled and finely chopped onion is added, as well as carrots grated on a coarse grater. Everything is brought to a boil, then the resulting foam is carefully removed, the heat is turned down to a minimum, then lightly seasoned with salt and cooked for 20 minutes until fully cooked.
How to cook borscht with chicken to please your loved ones with a delicious dish? Now take the tomatoes and pour boiling water over them for five minutes, after which they peel and cut into small cubes. The beets are washed well, peeled and cut into thin cubes, take a second onion and finely chop it.
The cabbage is chopped, then the onion is sautéed in a frying pan with vegetable oil for one minute, chopped carrots and sweet pepper are added. The vegetables are fried until the carrots are completely cooked, after which half a teaspoon of sugar is added. Tomatoes are added to the pan and fried.
Vegetables are taken out of the broth and removed, as they will no longer be needed. Potatoes and beans are added to the pan, the beets are fried for two minutes and also transferred to the potatoes, cabbage is transferred to the pan, lightly salted, seasoned with pepper, apple cider vinegar and cooked for one minute.
Borscht with beans and chicken step by step recipe with photos and instructions. Recipe with a description of the preparation and photos of the cooking stages. There are quite a few variations of borscht and there is no single correct recipe. There are as many housewives as there are borscht. Perhaps this is even for the better, there is an opportunity to experiment with such a satisfying and tasty dish.
And if borscht based on beef or pork broth is quite high in calories and is not suitable for every stomach, then diet chicken is just right! Well, to make it more filling and thicker, add beans. This kind of borscht won’t hit your figure too hard, it will fill you up, and even a spoon will stand in it.
Tomatoes can be replaced with tomato paste. Take small beets; you need to prepare them first: either boil or bake (I have boiled beets). The broth can be cooked in advance or while preparing the borscht. To prepare the broth, you can take any part of the chicken to your taste (I like fillet better). While cooking the broth, small flakes may form in it; they can be removed by straining the broth through cheesecloth (I usually don’t do this if the broth is for borscht). Good luck in preparing this wonderful and very tasty dish! I hope you and your family will like it and enjoy it. Enjoy your meal! Buon appetito da POVARITO!
Ingredients:
Bouillon
Chicken fillet 400 g
Salt 0.5 tsp.
Onion 1 pc.
Carrot 1 pc.
Borsch
Sugar 1 tsp.
Bay leaf 4 pcs.
Black peppercorns 7 pcs.
Ground red pepper 0.25 tsp.
Salt 1 tsp.
Tomatoes 3 pcs.
Unrefined sunflower oil 4 tbsp. l.
White cabbage 300 g
Sweet pepper 1 pc.
Onion 1 pc.
Beetroot 1 pc.
Carrot 1 pc.
Potatoes 4 pcs.
Apple vinegar 0.5 tbsp. l.
Preparation:
Step 1 
To prepare borscht we need chicken fillet, carrots, onions, sweet peppers, fresh cabbage, potatoes, tomatoes, sunflower oil, beets, beans, spices.
Step 2 
Beans must be soaked in water for 8 hours or overnight, rinsed and boiled in salted water until tender. Depending on the type of bean, this will take from 30 to 50 minutes.
Step 3 
We wash the fillet, fill it with water, and bring to a boil. Let it simmer for 2 minutes and drain the water. Pour 2 liters of cold water, add 1 carrot and onion, previously peeled. Bring to a boil, remove foam, reduce heat to low, add salt to taste and cook until tender for about 20 minutes.
Step 4 
Pour boiling water over the tomatoes for 5 minutes, peel the skins and cut into small cubes.
Step 5 
Cut potatoes, carrots and peppers into strips, onions into quarters. Shred the cabbage not very finely.
Step 6 
Just like other vegetables, cut the beets into strips and mix with 1 tsp. vegetable oil.
Step 7 
Saute the onion with 1 tbsp. l. vegetable oil for 1 minute.
Step 8 
Add the remaining oil, carrots and pepper. Fry the carrots until soft. Add 0.5 tsp. Sahara.
Step 9 
Add the chopped tomatoes and fry until the vegetables are saturated with the released juice.
Step 10 
From the finished broth, remove the vegetables (we won’t need them anymore) and the fillet (so that it doesn’t turn red when cooking the borscht). Add potatoes and cook until half cooked for about 5 minutes.
Step 11 
Add the fried vegetables, salt to taste and cook until the potatoes are ready.
By admin Published: October 20, 2014
- Portions: 8 servings
- Preparation time: 6 hours 0 minutes
- Cooking time: 30 min.
- Total time: 6 hours 35 minutes
Real borscht with beans and chicken is a surprisingly tasty and satisfying dish. It is no coincidence that in many families a second course is not served to the table after it and no one demands it. The high calorie content of borscht is provided by broth made from pork or beef meat. But both fatty broth and this meat are not healthy for everyone. Someone is concerned about a slim figure. Let's try replacing these ingredients with dietary chicken! For satiety and thickness, we’ll add beans - it’s also protein, only vegetable. In addition, it contains all the essential vitamins, a whole bunch of microelements important for humans, and lowers blood sugar levels.
Ingredients:
- Bulb onions 2 pcs.
- Carrot 2 pcs.
- Salt 1.5 tsp
- White cabbage 300 g
- Bay leaf 4 things.
- Unrefined sunflower oil 4 tbsp. l.
- Ground red pepper 0.25 tsp
- Black peppercorns 7 pcs.
- Sugar 1 tsp.
- Dry red beans 200 g
- Potato 4 things.
- Sweet pepper 1 PC.
- Tomatoes 3 pcs.
- Beet 1 PC.
- Apple cider vinegar 0.5 tbsp
Step-by-step recipe with photos: “Borscht with chicken and beans”
- You will need: chicken fillet, carrots, onions, sweet peppers (bell peppers), fresh white cabbage, potatoes, tomatoes, sunflower oil, beets, beans, sugar, apple cider vinegar, spices. To give the dish additional originality, you can take not traditional white beans, but beans with multi-colored patterned seeds. Preferably borscht beets: they are sour and lighter than sweet vinaigrette. Instead of tomatoes, you can use tomato paste. Chicken can be any kind - from legs, breasts, etc., and not just fillets.
- Soak the beans overnight, rinse them in the morning and boil them in salted water until tender. This will take at least half an hour. The beets need to be boiled or baked in advance.
- Rinse the meat, add water, bring to a boil, and after a couple of minutes drain the water. Pour two liters of cold water, add peeled carrots and onions. Wait for it to boil, remove the flakes of foam (this is not necessary - the foam consists of completely edible proteins), reduce the heat to minimum. Salt and cook until the meat is cooked (usually up to 20 minutes). Actually, the broth can also be cooked ahead of time. This is not necessary, but it allows you to more effectively use the “windows” in the housewife’s working day.
- Place the tomatoes in boiling water for about five minutes, peel them, and cut them into small cubes.
- Cut potatoes, carrots, peppers into strips, and onions into quarters. Do not chop the cabbage too finely.
- Cut the boiled beets into strips, add a little oil, stir.
- Sauté the onion in oil for a minute.
- Add oil and add carrots and peppers. Stirring the mixture, fry until the carrot strips become soft. Add a little sugar.
- Add chopped tomatoes and fry until the vegetables are saturated with tomato juice.
- It's time to remember the broth. Remove unnecessary vegetables and meat from it (otherwise it will turn red during cooking). Add the potatoes and cook for about five minutes until they are half cooked.
- Add the roasted vegetables, add salt and cook until the potatoes are ready.
- Fry the grated beets and mixed with oil for a couple of minutes.
- Place the finished beans, followed by beets and cabbage, in a pan with other vegetables, stir, add a little sugar and apple cider vinegar. After a minute of boiling, turn off the heat.
- Add ground red and black pepper, peppercorns, and bay leaves, stir, cover and let steep for about ten minutes.
- Now you can sit down and take a breath - the borscht is ready. Before serving the borscht, stir it well: the beans tend to hide at the bottom. You can put the chicken in now, or you can cut it and serve it separately.
- Sour cream, of course, before serving. :)
Bon appetit.
It is in the fall that it is best to cook aromatic soups, because all the vegetable ingredients for them are the freshest at this time.
Chicken borscht with beans is a truly autumn dish, because after harvesting the entire harvest, we get a classic borscht set.
Borscht, thanks to the large amount of vegetables, is a low-calorie dish, so it is safe for your figure. Today we will prepare healthy borscht with chicken and beans, and the cooking process itself will take no more than 45 minutes.
Ingredients
- Chicken meat - 1/2 pcs.;
- Potatoes - 6-7 pcs.;
- Cabbage - 300 g;
- Beetroot - 1 pc.;
- Canned or dry beans - 1 cup;
- Carrots - 1.5 pcs.;
- Onion - 1 pc.;
- Vegetable oil - quantity for frying;
- Garlic - 3 cloves;
- Bay leaf - 2-3 pcs.;
- Salt - to taste;
- Black peppercorns - to taste.
Cooking borscht with chicken and beans: recipe step by step
- Cut the chicken into small pieces and remove the skin.
- Pour water into a pan and put the chicken in it.
It is best to cook borscht in secondary broth. This way the broth turns out to be less fatty and rich, the amount of cholesterol is significantly reduced, and this has practically no effect on the taste. You need to bring the broth to a boil, drain the water, rinse the meat well and pour a full pan of water. Bring to a boil again, skim off the foam and cook for another 5 - 10 minutes. - While the chicken is cooking, peel and cut the potatoes. We put it in the pan.
- Shred the cabbage and immediately add it to the borscht.
- In the meantime, we’re doing the frying: we peel the carrots and beets and grate them on a coarse grater, chop the onion, squeeze out the garlic.
- Heat up the frying pan. Add a little vegetable oil. Simmer everything until half cooked. This way we will preserve the taste and more vitamins, and the vegetables will be ready for cooking already during cooking.
- Place everything in a saucepan and mix well. And it's time to add the beans. If the beans are raw, they must first be soaked overnight in cold water, then boiled for 30-40 minutes.
- Add peppercorns, bay leaf and salt there. Cover with a lid and cook for another 10 minutes over low heat.
Chicken borscht with beans must be served hot; you can add sour cream and garnish with herbs.
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