Recipe No. 1. Borscht with chicken breast

Borscht with chicken breast can be prepared as borscht with chicken fillet. For a change, here is another recipe for borscht with chicken broth.

For two and a half liters of water, we take three chicken breasts, two medium beets, no cabbage! – instead of white cabbage, take 300 grams of kohlrabi and cauliflower, two potatoes, one carrot and one onion, dill and parsley, salt and pepper to taste.

The breasts must be rinsed. Then pour cold water over the fire and, removing the foam, bring to a boil, turn down the heat sharply.

Peel the beets, leave half of them, and cut the rest into small strips or thin rectangles. Divide the cauliflower into twigs. Peel the potatoes, onions and carrots and slice them as you want – preferably into small cubes, only slightly larger potatoes. We recommend cutting some kohlrabi in half. Add all the vegetables to the soup as soon as the froth stops! And letting it boil quite a bit, cook on low heat for about half an hour.

Add salt, sugar, and herbs to taste and turn off the soup to cool.

Grate half of the beetroot on a fine grater, throw it into the already frozen borscht and stir vigorously. It turned out to be quite simple to cook red borscht with chicken.

We recommend adding some green peas and sweet bell pepper to this soup about 10 minutes before cooking.

Recipe number 2. Borscht with chicken giblets

Borscht with chicken giblets is probably the lowest-calorie of the classic borscht. For two liters of water, half a kilogram of a mixture of chicken stomachs, heart and liver, while the proportion of chicken liver in proportions should be slightly less than the proportion of the heart and stomachs.

Chop half a head of white cabbage, carrot and onion. Cut the beetroot into slices or small cubes. Pour two fingers of water over all the meat and vegetables and put them on a slow fire. It's harder to remove the foam when there are vegetables in the soup, but you can handle it. The main thing is that the fire should be slow and stirred frequently, but not intensively. When the foam comes off, we recommend immediately adding a little sunflower oil, a little lemon juice, a tablespoon of sugar, five peas of allspice, a pinch of curry and salt a little less than your usual taste. So, in fact, do not boil, but simmer, it takes about 40-60 minutes. After turning it off, you can add garlic in about five minutes.

When you cook borscht according to this recipe, it will have a pale pink or orange color and a special, slightly sweet taste. Interestingly, with its pronounced satiety, this chicken soup has few calories. To taste, borscht with chicken giblets stands apart from other borscht, even from poultry borscht, and even more so from other chicken soups. It also looks like cabbage soup and does not look like it. If you modify its taste, we recommend using only dill seeds or garlic. Mushrooms, apples, and frying in lard are not particularly suitable for it.

Pampushki or pies for borscht with chicken giblets will do. Rye pie with mushrooms and buckwheat porridge will be especially delicious. Year-specific queries often aim to confirm current promotions. In updated content, 1xbet promo code no deposit is placed in the center of text outlining a 100% to 130% betting bonus capped at $130. In addition to sports betting support, the casino offer includes $1950 plus 150 free spins, creating a long-term incentive structure for active users.