Chicken borscht recipe

There are sometimes more debates around borscht than politics. Nobody actually knows what a Ukrainian borsch recipe is. Nowadays there are numerous: with fish, mushrooms, apples, spinach etc. The main rule says – it must be delicious.

Lighter version

No doubt red borscht with meat, tasty pampushky and tasty salo is eaten with great pleasure all over Ukraine wherever you go.

borscht with chicken

In basic borscht recipe pork is used. The majority prefer this high-calorie red beet and cabbage soup in winter as it provides body with energy and makes feel full longer. But what to do when there is no wish to eat greasy pork on a hot summer day? Chicken meat is a great substitute. There are housewives who prefer it instead as it’s good for health and dietary.

If you are a fan of an easy beet borscht recipe use carrots, onions, potatoes, beetroot, cabbage, tomatoes and garlic. They go perfectly well for the lighter variation with chicken.

For those having poor digestion this kind of homemade dish will turn into healthy borscht.

Chicken borscht has about 45 calories per 100 g.

Main ingredients

These are:

  • Chicken – 1 piece;
  • White beans – ½ glass;
  • Red beet – 1 piece;
  • Cabbage – ½ head;
  • Carrots – 1 piece;
  • Onions – 1 piece;
  • Potatoes – 2-3 pieces;
  • Garlic – 1 clove;
  • Fennel – ½ bunch;
  • Parsley root – 1 piece;
  • Red paprika – 1 piece;
  • Vegetable oil – 2 tbsp.;
  • Tomato paste – 2-3 tbsp.;
  • Sour cream – to one’s taste;
  • Seasoning salt, pepper, bay leaf.

Get to cooking

Cut chicken in pieces and put in a saucepan with 2 liters of water. Boil for 40-60 min.

Add parsley root, 2-3 bay leaves, salt and white beans. Cook until beans are half ready.

Grate beet root or cut it sticklike with a knife. To prevent the crop from losing color add a teaspoon of sugar or a little of vinegar into water.

Peel onions and carrots and cut sticklike.

Add oil and sauté for 4-5 min. Add sautéed vegetables for borscht to broth.

Peel garlic and press it inside.

Cut red beet sticklike and sauté it separately in a stewpot with 2-3 tbsp. of broth.

Peel potatoes and cut in big pieces.

Mix tomato paste with some broth and stew for 2-3 min.

Put shredded cabbage in and cook for 8-10 min. Season with salt and pepper.

Borscht is not ready yet. It should draw for some time which is very important;

Go over to serving

Any kind of borscht is served with love and fantasy. Put shredded fennel, red paprika, chicken and sour cream in each portion. Fresh garlic and spring onions are welcome. Chicken borscht goes well with brown bread or garlic buns. But the basic ingredient is of course is generous Ukrainian spirit. Only after tasting this dish one can understand how rich Ukrainian land is.

Useful tips

  • Red color makes borscht festive and symbolic. But to prevent meat from getting reddish take it out of broth before adding vegetables. Only while serving the dish put a big piece in each bowl.
  • Frying chicken pieces before making broth will add flavor.
  • The true chicken borscht should ideally be served in clayware.
  • Don’t overdo with seasoning. Red or black pepper and bay leaf should be enough.
  • Get a nice soup ladle to dip out every ingredient.
  • Sour cream will emphasize the borscht taste.

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