Летние щи на курином бульоне со свекольной ботвой. Рецепт с фото — Домашние рецепты приготовления вкусных блюд
Супы

Летние щи на курином бульоне со свекольной ботвой. Рецепт с фото

Летом в суп традиционно добавляют сезонную зелень, и свекольная ботва — не исключение. Сегодня будем варить летние щи с молодой капустой и свекольной ботвой. Цвет щей получится розоватый из за добавления ботвы, но не такой насыщенный как у борща. Если есть желание, сделайте овощную пассеровку с томатом, но для летнего супа, по-моему, это уже лишнее. Пробуем?

Для приготовления щей вам потребуется:

  • курица (на косточке) – 500г
  • лук репчатый – 1 шт.
  • морковь – 1 шт.
  • картофель – 3-4 шт.
  • свекла молодая (с ботвой) — 3 шт.
  • капуста молодая — 300г
  • перец сладкий — 1 шт.
  • зелень (лук зеленый, укроп) – по вкусу
  • соль – по вкусу
  • чеснок – 1-2 зубчика.

Рецепт щей:

Сварить куриный бульон. Для этого мясо на кости (у меня были куриные крылья) сложить в кастрюлю, залить холодной водой и поставить кастрюлю на средний огонь. Как только вода начнет закипать, уменьшить нагрев до минимального и продолжать варить бульон, снимая пену шумовкой.

Когда перестанет образовываться пена, добавить очищенную луковицу, морковь, стебли укропа. Посолить бульон по вкусу, положить горошины перца и лавровый лист. Бульон будет вариться на слабом огне не менее 1 часа.

Из готового бульона выловить зелень, луковицу и морковь. Процедить мясной бульон в чистую кастрюлю. Мясо отделить от кости и вернуть в суп. Поставить кастрюлю с бульоном на небольшой огонь.

Пока варится бульон, подготовить овощи. Картофель очистить (молодой картофель можно хорошо промыть и потереть щеткой, но не чистить) и на резать кубиками.

Молодую капусту нарезать шашечками или как вам больше нравится.

У молодой свеклы отрезать ботву, хорошо её промыть. Молодые свеколки вымыть, очистить от кожицы, срезая ее как можно тоньше. Нарезать соломкой свеклу. Листья ботвы сначала разрезать вдоль пополам, а затем произвольно нарезать, но не очень крупно.

Сладкий перец разрезать на четвертинки, удалить семена и перегородки. Щи получатся ароматнее, если перед закладкой перца в бульон, подпечь его на сухой сковороде (без масла). Просто положите перец на сковороду и дождитесь, пока на нем появятся подпалины

В кипящий бульон с мясом положить картофель. Проварить около 7-10 минут на небольшом огне. Не давайте бульону сильно кипеть!

Переложить в кастрюлю капусту и варить на небольшом огне примерно 5 минут.

Спустя 5 минут положите в суп свеклу вместе с ботвой и варить 5-7 минут.

В конце варки добавить рубленую свежую зелень с чесноком. Как только суп повторно начнет закипать, снять кастрюлю с огня и оставить настаиваться под крышкой 10-15 минут. Готовые летний щи на курином бульоне со свекольной ботвой разлить по тарелкам и подавать на стол. Приятного аппетита!

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