This Chicken Borscht is one of the variations of famous Ukrainian dish. Made with chicken, it’s lighter yet still packed with tons of flavour!Jump to Recipe
Hello everyone. I hope you’re doing well this week.
Today I am sharing the dish most of you at least heard of (Or even tried.) That’s Ukrainian Borscht – beetroot soup and probably the most famous Ukrainian recipe.
Please note this is not an authentic recipe. Indeed, it’s quite hard to say what would be an authentic Borscht recipe because so many variations exist. For instance, beef and pork are most commonly used for broth. This version suggests using chicken. You can make a vegetarian version, too.
Beetroots, as you can assume, are an important part of Borscht. Other common veggies include carrots, onions, potatoes, cabbage, and tomatoes. The traditional technique of preparing the soup is to sauté the vegetables separately from the meat and only then to combine them with the stock. This variation does not include potatoes that you can normally see in Borscht. You can add many other ingredients including prunes, mushrooms, or beans.
Even though there are certain recommended proportions, you can easily adjust it to your liking. Personally, I love my borscht thick, with lots of beets.
The main flavours of Borscht are sweet and sour. Because the natural sweetness of vegetables can vary, sugar is sometimes added. Lemon juice and vinegar can also help balance the flavour.
As you see, one dish but so many possible variations. But whatever way you choose, the result will be scrumptious.
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.
Chicken BorschtCourse: Soups, MainCuisine: Ukrainian
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
- 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!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.