Red beetroot borsch - recipe for tasty and thick soup with chicken and mushrooms. It turns out very tasty if cooked in the summer with young potatoes. In the autumn, when the vegetables ripen and the mushroom season comes, try replacing the mushrooms with porcini mushrooms, cooking them also takes a little time, but the flavor of the borsch will be unique.
Simultaneously with the chicken, place a pot of beets on the stove. This vegetable is cooked for a long time, it will be ready just before the broth. Cool the boiled vegetables in ice water and follow the following recipe recommendations.
- Cooking time: 1 hour 30 minutes
- Quantity: 6 servings
Ingredients for cooking red borsch with chicken and mushrooms:
- 600 g chicken drumsticks;
- 250 g of beets;
- 120 g onions;
- 220 g of tomatoes;
- 150 g fresh champignons;
- 280 g young potatoes;
- 150 g of Peking cabbage;
- bunch of greens (dill, parsley);
- 3 bay leaves;
- 15 ml of vegetable oil;
- chili pepper, salt, green onions for serving.
A method of cooking red borscht with chicken and mushrooms.
In a deep pan, put the washed chicken drumsticks, a bunch of greens, consisting of dill and parsley, 2-3 bay leaves, pour 2 liters of cold water.
When the water boils, remove the scum, pour 2 teaspoons of salt, reduce the heat, cook for 1 hour, cover with a lid. In the process of cooking, you can remove the resulting fat from the broth to make the soup light and dietary.
Remove the finished legs from the pan, filter the broth through a sieve.
Shred Beijing cabbage strips half a centimeter wide. New potatoes with my brush, cut into large slices. Add to the hot broth, cook for 15 minutes.
Fresh champignons put into cold water for a few minutes, wash off the dirt, throw in a pot of boiling soup, cook for 6 minutes.
Filling for borsch is done while the broth is boiling. Finely chop the onion, put in a pan with highly heated vegetable oil, fry for 10 minutes. We cut the tomatoes from the back crosswise, peel, chop finely, add to the onion, along with the finely chopped chili. Stew for about 15 minutes, until the tomatoes are mashed.
We clean the beets boiled in our uniform, cut into 1 centimeter cubes. Put the chopped beets in the pan, warm up for 5-6 minutes.
In the pot of hot soup we send the finished dressing, stir, try, add salt if necessary. I also advise you to pour about a teaspoon of granulated sugar, this will balance the sour tastes of vegetables.
We leave the finished soup for 15-20 minutes so that the vegetables and mushrooms “get acquainted” with each other and the tastes are combined.
Pour red borsch of beetroot with chicken and mushrooms in a plate, sprinkle with green onions, season with soup with sour cream and serve immediately to the table hot.
For a more satisfying lunch, we remove meat from the legs, cut it into cubes, put it in a saucepan, warm it up for a few minutes.
Tip: so that soups with beets do not lose their bright color, always cook it separately and do not boil it after it is in the pan. Also “fix” the color of a tablespoon of apple cider vinegar or freshly squeezed lemon juice.
Red beet soup made from beetroot with chicken and champignons is ready. Enjoy your meal!