Chicken Borscht (Ukrainian Beetroot Soup)

Chicken Borscht is a traditional Ukrainian beetroot soup, known for its deep ruby colour, gentle sweetness from beets, and comforting, savoury broth. While classic Ukrainian borscht is often made with beef or pork, this chicken borscht is a lighter variation, offering the same familiar flavours in a more everyday, approachable form.

Hello everyone – I hope you are doing well!

Today, I am excited to share with you a dish from my childhood.

This is one of those dishes where tradition meets flexibility. Borscht exists in countless forms, shaped by region, season, and personal taste, and this chicken-based version is one I return to often. It’s nourishing without being heavy, adaptable, and perfect for both cold days and lighter meals. So, let’s dive into this Chicken Borscht.

Why You’ll Love This Chicken Borscht

• Comforting yet light: A nourishing soup that feels satisfying without being heavy.
• Naturally flexible: Easy to adapt with different vegetables or proteins.
• Balanced flavour: A classic sweet-and-sour profile adjusted to your taste.
• Make-ahead friendly: Like most borscht, it tastes even better the next day.
• Rooted in tradition: Inspired by Ukrainian beetroot soup with room for personal touches.

What is Borscht?

Chicken borscht is a lighter take on Ukrainian beetroot soup, a dish with countless regional and household variations. While beef or pork are most commonly used for the broth, this version is made with chicken, resulting in a gentler, everyday borscht that still delivers the familiar sweet-and-sour balance and deep beet flavour. Vegetarian versions are also very common and easy to adapt.

Borscht Variations

Beets are, of course, the heart of any borscht. Other classic vegetables include carrots, onions, cabbage, potatoes, and tomatoes. Traditionally, the vegetables are sautéed separately and only then added to the broth – a step that builds depth and colour. This particular chicken borscht does not include potatoes, but they can certainly be added if you prefer a heartier soup. Other popular additions include prunes, mushrooms, or beans.

Although there are traditional proportions, borscht is wonderfully flexible. You can easily adjust it to your taste – thicker or thinner, sweeter or more sour. Personally, I love a thick borscht with plenty of beets. The flavour profile should balance sweetness from the vegetables with gentle acidity, often adjusted with vinegar or lemon juice, and occasionally a pinch of sugar.

One dish, many interpretations – and whichever way you make it, the result is always comforting and deeply satisfying.

Ingredients You’ll Need for This Chicken Borscht

• Chicken thighs – Skinless thighs are ideal here, creating a flavourful yet lighter broth compared to traditional beef or pork versions, while still keeping the soup rich and comforting.
• Water or vegetable stock – Forms the base of the soup; stock adds extra depth, while water keeps the flavours clean and vegetable-forward.
• Beets – The star ingredient of chicken borscht, shredded or julienned beets provide colour, natural sweetness, and the signature earthy flavour of Ukrainian beetroot soup.
• Carrot – Adds gentle sweetness and body, balancing the acidity and enhancing the overall depth of flavour.
• Cabbage – Finely shredded cabbage gives borscht its characteristic texture and heartiness without overpowering the beets.
• Onion – Slowly sautéed onions form the aromatic backbone of the soup, adding savoury depth.
• Garlic – A small but essential addition that enhances the broth and vegetables without dominating the flavour.
• Oil – Used for sautéing the vegetables, helping to develop sweetness and richness before they are added to the broth.
• Tomato paste – Adds colour, subtle acidity, and richness, rounding out the beet flavour beautifully.
• Apple cider vinegar or lemon juice – Brings the necessary acidity that defines borscht’s sweet-and-sour balance; adjust to taste.
• Bay leaves – Infuse the soup with gentle herbal notes during simmering.
• Salt – Essential for bringing all the flavours together; adjust gradually.
• Sugar (optional) – Sometimes needed to balance acidity, depending on the sweetness of the vegetables.
• Black pepper – Adds warmth and subtle spice without overpowering the soup.

How to Make Chicken Borscht

To prepare Chicken Borscht, start by simmering the chicken with bay leaves until tender, then set the meat aside and add cabbage to the broth. Meanwhile, sauté the onion and garlic until soft, followed by the carrots and beets to build sweetness and colour.

Add the sautéed vegetables to the pot along with tomato paste, vinegar or lemon juice, salt, and pepper, and let the soup simmer gently until flavours meld. Shred the cooked chicken, return it to the pot, and simmer briefly, adjusting sweetness, acidity, and thickness to taste before resting the soup off the heat.

More Ukrainian Recipes

And be sure to check more Ukrainian recipes:

• Hrechaniks (Ukrainian Buckwheat Croquettes) with Turkey
• Ukrainian Shulicks (with poppy seeds and honey)

I hope you like this Chicken Borscht, and you will try it soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Chicken Borscht (Ukrainian Beetroot Soup)

Recipe by Ben | Havocinthekitchen

5.0 from 2 votes

Course: Soups for Every SeasonCuisine: Ukrainian

Servings

6-8

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Chicken Borscht is a Ukrainian beetroot soup made with tender chicken, beets, vegetables, and a balanced sweet-and-sour broth.

Cook Mode

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Ingredients

• About 2 pounds of skinless chicken thighs

• 8-10 cups water or vegetable stock

• 3-4 large beets, peeled and shredded or julienned

• 1 large carrot, peeled and shredded or julienned

• 2 cups shredded cabbage

• 1 large onion, thinly sliced

• 2 garlic cloves, minced

• 2-3 tbsp. oil

• 1-2 tbsp. apple vinegar or lemon juice (or combination of both) or to taste

• 3 tbsp. tomato paste

• 2-3 bay leaves

• ~ 1 tsp. salt or to taste

• pinch of sugar (optional)

• black pepper, to taste

Directions

• Place chicken thighs, water (or broth), and bay leaves in a large pot. Bring to a boil over medium heat, cover, and simmer for about 20 minutes. Remove the chicken and set aside to cool.
• Add the cabbage into the broth and simmer for about 15 minutes.
• In a meantime, preheat the oil in a large pan. Cook the onions and garlic, 5 minutes, until aromatic and translucent.
• Add the carrots and beets and cook, stirring occasionally, for another 5-7 minutes.
• Transfer the sautéed veggies to a pot along with tomato paste, vinegar (or lemon juice), pepper, and salt. Cover and simmer on low heat for 20 minutes.
• Chunk the cooked chicken and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 10 minutes. Try and check for the seasonings. If the soup is not sweet enough, add a pinch 0f sugar. If it’s not sour enough, add a little of extra lemon juice or vinegar. If it’s too thick to your liking, add some boiling water or broth.
• Off heat and let the Borscht stay for some time to allow all the flavours to mingle. Serve with yogurt or sour cream, dill, and bread. Keep leftovers refrigerated for 3-4 days. Enjoy!