New recipes

Chicken borscht with beets and zucchini

Chicken borscht with beets and zucchini

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We wash and clean the chicken. I wash it: D

Put water in a pot and bring to a boil. When it starts to boil, add the meat.

We clean and wash the vegetables. We grate all the roots (the part with holes), we cut the leeks into rounds, we clean the tomatoes and we cut them into cubes. We cut the zucchini into larger cubes.

Add salt to the chicken pot. We take the foam from the meat a few times until it is no longer formed. I strain the juice through a sieve into another bowl and boil again.

Add the grated vegetables, leeks, less the zucchini and tomatoes. Let it boil well, then when the meat is cooked, add the zucchini and tomatoes. Let it boil for about 5 minutes, then add borscht to taste. If necessary, add more salt.

Let it boil for another 5 minutes and add finely chopped parsley and celery.

We quickly beat two eggs and put them in the pot. Turn off the heat and add the freshly chopped larch. Cover with a lid and let it rest for about half an hour.

I served it with polenta.

A goodness! Best of!

Russian borscht

Russian borscht is a good soup from the east, slightly spicy, just right for low temperatures:

1. Heat the borscht in the cooking pot and heat the finely chopped cabbage, carrot, celery, beetroot, bell pepper. After they become translucent, add the beans. Cover with water and simmer for 15 minutes.

2. After this time, add the diced zucchini and the tomatoes. Leave for 10 minutes and then add the boiled borsch separately. Add the rice and let it boil.

3. Meanwhile, beat the beaten eggs with the cream and, after all the vegetables and rice are cooked, remove the pot from the heat and pour the egg mixture with the cream, stirring constantly.

4. Add the finely chopped larch or, to taste, the parsley and leave for 5 minutes before serving the borscht at the table.

Turkey with beets and zucchini

Today's recipe is with turkey. And with the pressure cooker. I come back to this pot and because I receive messages quite often in which I am asked how much water you have to put in the pot, especially if you do not have markings inside. Let's just say that if you just want to boil a piece of meat, it's enough if the water passes two fingers over the meat. If you want to make a soup, leave room for a slap between the water and the lid, so that you don't wake up because your pot is going for a walk. How long do you let the meat boil in the pressure cooker? 30 minutes a chicken, 35 minutes pork leg, 40-45 minutes beef, 50-60 minutes beef (I mean here the old and eternally hard beef you find in our stores). You start counting from the moment steam starts to come out of the valve. It's simple. To avoid surprises, you open the pot only after the steam comes out. Now, today's recipe:

I put four turkey legs in the pot. I put carrots, onions, peppers, coriander seeds, pepper, a little salt, parsley leaves and water over them. Like for soup. I put the lid on the pot and the pot on the fire.

I took two boiled beets, cut them into a kind of cubes and seasoned them with cumin and coarse salt.

I put the beets in the pan with two tablespoons of oil. After browning slightly, he placed a sliced ​​zucchini next to it.

I took the turkey out of the pot, dusted it with dried herbs and sprinkled it with a little oil.

I put the pulps for ten minutes in the hot oven. They browned slightly.

a larger beet
an onion
7-8 large potatoes
a red pepper
sour cream

In a pot, cook the onion, then add the beets given through the small grater and the diced potatoes. Add as much water as possible. When it starts to boil, add the carrots, peppers and greens. When the potatoes are cooked, add the fresh homemade borscht and cook for another 10 minutes. Serve with sour cream on top.

Try this video recipe too

Post recipe: Beet bags

Here is a quick, delicious and fasting recipe: Beet bag.


2 not too large beets, 2 potatoes, a carrot, parsley, an onion, noodles, greens, salt, 2l water, 300 ml borscht.

For those who do not fast an egg, 2-3 tablespoons sour cream,

Method of preparation

Peel a squash, grate it and squeeze the juice. After 5 minutes, add the peeled and finely chopped potatoes and salt. When the potatoes have started to soften, add the noodles. After a few minutes, pour the boiled borsch separately and strain it. Let it boil together for another 10 minutes. Sprinkle with finely chopped larch and parsley, remove from the heat.
Stop a little raw beets over which pour boiling water. Leave until the water has reddened well and add to the soup.

Those who do not fast can straighten the pot with yolk and sour cream after the soup has cooled a little.

Sour red beet borscht. Oleacă, enough to gain strength

Have you set out to adjust your liver function to the millimeter? Drink sour beetroot borscht! Do you feel demineralized? Quickly mineralize with beetroot borscht. These would probably be told to you by a nutritionist.

I ask you if this spring you are going to make a soup of loboda, nettles, lettuce or other weed, which has recently emerged from the land of the country. I ask you, not so long ago, but to suggest that in this beautiful and tasty spring, you wear a little red. Red in the soup. You might like it and even like it. Very easy to prepare, with undeniable nutritional and healing qualities, beetroot borscht can be a very pleasant surprise for taste and health. To me, I think it tastes great, that you drink it that way, simply, or that you use it in soups.

How is it prepared? There's not much to say because you don't need anything but beets and water. Buy a 2 kilograms of beets or more if you want, clean it, cut it into slices, put it in a pot and cover it with cold water. Leave the covered pot in the kitchen, in a warmer place, for a week, to leave the vitamin beets. It may seem curious that nothing else is needed, but I assure you that the result will be very good. The red juice will be sweet & sour, unacid and effective, when you drink it, you feel how good it is. Spring soups, fasting or not, gain in good taste thanks to this borscht. It is understood that soups borrowed from Russians, Poles and Ukrainians, which are traditionally served with beets, can fully benefit from this borscht. I've written about Ukrainian soup or borscht before. There are recipes for sour beet borscht that are based on several ingredients: garlic, dill, parsley, yeast, but which I have not tried. I think that borscht is also very good, only it is probably sour. The beet slices in borscht will acquire a slightly sour taste and will remain firm. They are very good and can be eaten simply or in various salads. If you notice that after a while, 6-7 days, the borscht begins to & # 8220flow & # 8221 on the surface, no problem, clean with a spoon. The quality of the borscht will not be affected. I have borscht prepared for 3 weeks without keeping it in special conditions and it is very good. We just need to clean the flower & # 8220flower & # 8221 as the elders say and mix in it every 2-3 days to get some air. That's all I had to say and write!

Russian borscht with beetroot

Russian borscht with beetroot from: beef, beets, onions, potatoes, carrots, celery, zucchini, tomatoes, concentrate, larch, dill, borscht, olive oil and pepper.


  • 300 g beef
  • a beetroot
  • an onion
  • 2 potatoes
  • 2 carrots
  • 1/4 celery root
  • 1 zucchini
  • 3 tomatoes
  • 1 tablespoon concentrate
  • a few strands of larch
  • a bunch of dill
  • borscht to taste
  • a tablespoon of olive oil
  • pepper

Method of preparation:

Clean and wash the vegetables well, then cut them into cubes as small as possible. The meat must also be washed and diced. Put the meat to boil in a pot and froth well. After boiling, strain the soup, add water to a total of two liters and add onions, carrots, potatoes and celery.

Bring everything to a boil, then put the beets, the ripe and peeled tomatoes, the diced zucchini, the larch, the spoonful of concentrate and a few sprigs of dill in the pot. After 10 minutes, during which time check that the red beets are well cooked, put the diced beef in the pot and add the oil, the borscht to taste and the pepper. Bring the borscht to the boil once more and serve hot with a spoonful of yogurt.

Star recipe: Amalia Enache recommends a Russian borscht with beetroot

During the summer, the ProTV nightly news presenter tries to eat as healthy, organic as possible. negatit. She recommends a borscht recipe that is made without fire and consumed cold, but also a family recipe from Transylvania.

& ldquoMy favorite summer recipes are the ones with raw food, not passed through the fire and I discovered that you can even make soups and broths this way, of course served cold. So I tell you a recipe learned on the blog of Russian borscht with beetroot & rdquo.

-a red beet
-a carrot
- celery, root and leaves
-parsley, root and leaves
-an onion and some garlic
-a handful of finely chopped sauerkraut
-loin and thyme
-a spoon of cold pressed olive oil
-who likes hot peppers, pepper and borscht
-flat or spring water.

First cut the roots, put them in a bowl and cover with water. Let it simmer for a while, then cut the other crushed ingredients as well, mix everything and the borscht is ready! It can be easily heated up to 40 & degC, but I prefer it cold.

She also revealed for the recipe for her soul that reminds her of her childhood: & ldquoMy favorite recipe in the family is that of nettles, cooked Transylvanian, which I eat with scrambled eggs. It's also very simple: scald the nettles a little in boiling water, then in a large pan cook a little oil with finely chopped garlic, add the nettles and add milk, about half a liter. My mother also adds a little flour, in order to bind the composition well, but I make them without it. & Rdquo

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Ingredients needed beetroot borscht

  • 1.5 kg of pork with bone
  • 2 red beets
  • 2 onions
  • 2 carrots
  • 500 gr. cabbage
  • 1 bell pepper
  • 3 potatoes
  • 4 tomatoes
  • 2 heads of garlic
  • 1 bunch of parsley and 1 bunch of larch
  • 1 hot pepper (optional)
  • 1 liter of borscht or cabbage juice
  • oil, salt


Hello dear readers. Today I cooked a beetroot soup. I can tell you firmly that it is a healthy one, I don't fry anything and I don't add oil. But believe me it's tasty. I do it often and it always works out the way I want it to. I don't put sour borscht because I like the sweet taste that comes from vegetables. Plus you don't have much to do with it. It's a quick and easy recipe. If you want you can add more cabbage, parsley root, celery root or anything else you like. Instead, if you like the slightly sour taste, add the lemon juice. I hope you like it and wish you great appetite.


  • 2 medium red beets (about 400 gr.)
  • 1 medium onion
  • 4 potatoes (about 350 gr.)
  • 1 large carrot (about 200 gr.)
  • 1 clove of garlic (large)
  • 2 liters of plain water
  • 1 bunch of fresh parsley
  • Salt and black pepper

To be served:

Difficulty: Small to medium

Preparation time: Ten minutes

Cooking time: 35 minutes

Total time: 45 minutes

Number of servings: 6

Method of preparation:

  1. Peel a squash, grate it and squeeze the juice.
  2. Cut the onion into small cubes.
  3. Grate the carrots and beets and put them on different plates.
  4. Cut the potatoes into medium cubes.
  5. Put a large saucepan of water over high heat. When the water starts to boil, add the onion and whole garlic. Turn the heat to medium and simmer for 4-5 minutes. Then add the carrot and a teaspoon full of salt. Boil for about 7 minutes.
  6. Put the potatoes, let them sit for 3-4 minutes and then add the beets. Bring everything to a boil until the potatoes are ready.
  7. When the potatoes are ready, taste the soup and see if it needs more salt. Season with a little black pepper. (Remove the garlic from the soup).
  8. Finely chop the parsley and add it to the soup, turn off the heat, cover the pan with a lid and let it sit for about 5 minutes before serving.
  9. Pour the soup into bowls and serve with cream. Good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


  1. Hartwood

    Let's try be reasonable.

  2. Selwine

    I think this is the magnificent idea

  3. Rexlord

    the Phrase is removed

  4. Manu

    You were not mistaken

  5. Beamer

    Authoritative post :), tempting ...

  6. Tangakwunu

    When will the new articles appear? And then a month has passed. Want something new.

Write a message