Source: uadiaspora.comRich chicken borscht is the pride of any hostess. When cooked correctly, the taste of each vegetable is distinctly felt, the meat literally melts in your mouth, and the herbs perfectly complement the entire ensemble. We share 15 wonderful recipes, among which you are sure to find your favorite!
1. Ukrainian Borscht with Salo (Cured Pork Fat)
Source: globlvillage.comServe borscht with pickled cucumber, black bread, and sour cream.
You will need: 3.5 liters of water, half a chicken, 2 boiled beetroots, 300 g potatoes, 1 bell pepper, 300 g cabbage, 2 onions, 2 carrots, 5 cloves of garlic, 200 g tomatoes, 50 ml vegetable oil, 100 g cured pork fat (salo), 150 g beans, 20 g salt, pepper to taste.
Preparation: Soak the beans overnight. Boil the chicken and beans for 40 minutes with spices, a whole onion, and a carrot. Remove the onion and carrot. Grate the beetroot and add it to the pot. After 15 minutes, add the diced potatoes.
Sauté the chopped onion, carrot, bell pepper, and tomatoes. Add the sautéed vegetables to the pot, add the shredded cabbage, and boil for 7 minutes. Finely chop the salo and garlic and add to the borscht, then turn off the heat after a minute.
2. Green Borscht with Chicken
Source: yesofcorsa.comOn average, it will take about an hour to prepare.
You will need: 2.5 liters of water, 1 chicken quarter, 200 g sorrel, 3 potatoes, 1 carrot, 2 onions, 2 boiled eggs, 60 ml vegetable oil, 2 tsp salt, ground pepper, herbs.
Preparation: Boil the chicken with a whole onion for 30 minutes. Remove the onion and meat, then add the chopped potatoes. Sauté the chopped onion and carrot in vegetable oil. Debone the chicken, chop it, and return it to the broth. After 10 minutes, add the sautéed vegetables, and after 5 minutes, add the chopped sorrel and eggs. Boil the borscht for 2 minutes, add herbs, salt, spices, and turn off the heat.
3. Polish Borscht
Source: gotovimborsch.ruPolish borscht is traditionally drunk from cups, pouring only the liquid part.
You will need: 2 liters of water, 400 g chicken, 3 boiled beetroots, 150 g sour cream, 2 tbsp flour, a slice of lemon, 3 cloves of garlic, dried thyme, coarse salt, ground pepper.
Preparation: Boil the chicken until cooked. Mix sour cream with flour, salt, and spices, then pour into the pot. Bring to a boil, stirring, and cook for 10 minutes. Grate the beetroot, sprinkle with lemon juice, and add to the pot. After 3 minutes, add herbs and turn off the heat.
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4. Borscht with Sauerkraut and Chicken
Source: recept-borscha.ruA vibrant dish with a pleasant tang.
You will need: 3 liters of water, 400 g chicken quarter, 1 beetroot, 300 g potatoes, 250 g sauerkraut, 1 onion, 1 carrot, 200 ml tomato juice, 3 cloves of garlic, 60 ml vegetable oil, half a bunch of dill, salt.
Preparation: Make chicken broth. Sauté the chopped carrot and onion. Add the shredded beetroot and stew. After 8 minutes, pour in the juice and salt. Add the cabbage, 200 ml of broth, and simmer for 10 minutes with the lid on.
Add the chopped potatoes to the pot. After 10 minutes, add the sautéed vegetables. Chop the herbs with garlic and add to the borscht one minute before turning off the heat.
5. Borscht with Chicken and Young Peas
Source: m.povar.ruTry not to overcook the peas so they retain their bright color.
You will need: 2.5 liters of water, 300 g chicken, 1 beetroot, 1 carrot, 1 onion, 300 g white cabbage, 200 g young peas, 3 tbsp vegetable oil, 150 ml tomato juice, 3 sprigs of parsley, salt, pepper to taste.
Preparation: Boil the chicken until half-cooked. Sauté the finely chopped onion and carrot until golden. Add the shredded beetroot. After 8 minutes, salt and pour in the tomato juice. Simmer the sautéed vegetables for 10 minutes.
Add the chopped potatoes to the broth. After 10 minutes, add the shredded cabbage, sautéed vegetables, and spices. Finally, add the peas and chopped herbs. Remove from heat after 2 minutes.
6. Borscht with Prunes and Smoked Chicken
Source: domrecepthozaikam.blogspot.comAn original borscht recipe for true gourmets.
You will need: 3.5 liters of water, 500 g smoked chicken, 4 potatoes, 200 g carrots, 1 onion, 300 g beetroot, 200 g prunes, 3 cloves of garlic, 250 g cabbage, 3 tbsp tomato paste, 60 ml vegetable oil, salt, herbs, 1 bay leaf, 5 black peppercorns.
Preparation: Boil the chicken for 20 minutes and add the potatoes. In a pan, sauté the chopped onion and carrot. Add the shredded beetroot and stew for 10 minutes. Add the tomato paste, 200 ml of broth, prunes, salt, spices, and cover for 10 minutes. Pour the sautéed vegetables into the broth. After 7 minutes, add the shredded cabbage. Cook the borscht for another 3 minutes. Sprinkle with chopped herbs and garlic and turn off the heat.
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7. Borscht with Chicken without Cabbage
Source: cookingat.ruIf you're out of cabbage, use this recipe!
You will need: 2 liters of water, 1 chicken drumstick, 350 g potatoes, 350 g beetroot, 2 onions, 1 large carrot, 150 ml tomato sauce, 1 tsp salt, ground black pepper.
Preparation: Boil the chicken for 30 minutes, then add the chopped potatoes. Chop the onion, grate the carrot, and sauté them until golden. Add the shredded beetroot and cook for 10 minutes. Salt, pepper, pour in the tomato sauce, and cover for 8 minutes. Pour the sautéed vegetables into the broth, cook for 5 minutes. Let the borscht steep for 15 minutes.
8. Borscht with Chicken and Galushki (Dumplings)
Source: zernograd.comA traditional dish of Kuban cuisine.
You will need: 3 liters of water, 0.5 kg chicken, 1 beetroot, 300 g cabbage, 1 carrot, 1 onion, 4 potatoes, 150 ml tomato juice, 50 ml vegetable oil, 2 tsp salt, ground pepper, herbs, 1 cup flour, 1 egg.
Preparation: Boil the chicken with spices until cooked, then add the chopped potatoes. Chop the onion, grate the carrot. Sauté them until golden, add the shredded beetroot. After 10 minutes, pour in the tomato juice, salt, and pepper. Simmer the sautéed vegetables for 10 minutes and add to the borscht. After 7 minutes, add the shredded cabbage.
Mix flour with egg, salt, and a small amount of broth. Form the dough with a spoon and place into the boiling borscht. Cook everything for 5 minutes, sprinkle with herbs, and turn off the heat.
9. Baked Chicken Borscht
Source: forum.sibmama.ruUse a large and wide pot with a lid for cooking.
You will need: 3 liters of water, 500 g chicken meat, 300 g beetroot, 3 potatoes, 1 carrot, 1 onion, 150 ml tomato juice, 250 g cabbage, 2 tbsp vegetable oil, 25 g salt, 0.5 tsp sugar, ground pepper, 2 bay leaves.
Preparation: Cut the chicken and place it at the bottom of the pot. On top, add onion half-rings, grated carrot, and potato cubes. In a pan, stew the shredded beetroot with tomato juice, salt, sugar, and spices. Pour the sautéed vegetables into the pot and cover everything with hot water. Simmer the borscht in the oven for 1.5 hours at 180 degrees Celsius.
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10. Borscht with Mushrooms and Chicken
Source: vkusno.mirtesen.ruIf possible, use small mushrooms so they can be cooked whole.
You will need: 300 g champignons, half a chicken, 250 g beetroot, 300 g cabbage, 4 potatoes, 1 carrot, 1 large onion, 2 tsp tomato paste, 2 tsp salt, ground black pepper, 3 liters of water, sour cream and herbs for serving.
Preparation: Boil the chicken until cooked. Remove the meat and divide it into small pieces, strain the broth. Add potatoes, chicken, and cook for 5 minutes.
Brown the chopped onion and carrot in a pan. Add tomato paste, salt, spices, chopped beetroot, and mushrooms. Simmer the sautéed vegetables for 10 minutes and pour into the borscht. After 7 minutes, add the shredded cabbage, cook for 5 minutes, and turn off the heat. Garnish with sour cream and herbs.
11. Borscht with Chicken and Dried Mushrooms
Source: cafe-vokzal.ruWe recommend using aspen mushrooms or porcini mushrooms.
You will need: 3 liters of water, 50 g dried mushrooms, 500 g chicken, 300 g potatoes, 1 beetroot, 1 carrot, 1 onion, 300 g white cabbage, 2 tomatoes, 2 cloves of garlic, 3 tbsp vegetable oil, 2 tsp salt, ground pepper to taste.
Preparation: Soak the mushrooms for 40 minutes. Boil the chicken for half an hour, add the diced potatoes and rehydrated mushrooms. Chop the onion and tomatoes, shred the beetroot, grate the carrot. Sauté the onion and carrot in vegetable oil, add the beetroot and stew for 10 minutes. Add tomatoes, spices, garlic, salt, and cook for 7 minutes. Add the sautéed vegetables to the pot and after 5 minutes, add the shredded cabbage. After 5 minutes, turn off the heat and let the borscht steep.
12. Borscht with Chicken and Smoked Pear
Source: tarasbulba.ruThis borscht has an interesting smoky aroma.
You will need: 3 liters of water, 0.5 kg chicken, 4 potatoes, 350 g beetroot, 200 ml tomato sauce, 1 onion, 2 bell peppers, 1 carrot, 2 cloves of garlic, 50 ml vegetable oil, 2 smoked pears, 20 g salt.
Preparation: Boil the chicken in salted water for 30 minutes. Add the chopped potatoes. Chop the vegetables. Sauté the onion and carrot until golden, add beetroot, bell pepper, and stew for 10 minutes, stirring. Pour in the sauce, add garlic, salt, and spices. After 10 minutes, add the sautéed vegetables to the broth, add the pear, and cook for another 12 minutes.
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13. Borscht with Dried Apricots and Chicken
Source: ladya35.ruChoose light, pitted dried apricots for cooking.
You will need: 2.5 liters of water, 400 g chicken quarter, 150 g dried apricots, 3 potatoes, 1 carrot, 1 onion, 3 tomatoes, 250 g beetroot, 300 g cabbage, 50 g butter, a slice of lemon, 5 black peppercorns, 2 bay leaves, salt to taste.
Preparation: Boil the chicken in water with spices for half an hour. Chop the vegetables, finely chop the dried apricots. Add potatoes to the pot and cook for 10 minutes. Sauté the onion and carrot, add beetroot and stew for 10 minutes. Add tomatoes, salt, lemon juice, spices, and 200 ml of broth to the pan. Simmer the sautéed vegetables for 15 minutes and pour into the borscht. After 5 minutes, add cabbage and dried apricots. Cook for 7 minutes.
14. Borscht with Chicken Hearts, Gizzards, and Wings
Source: recept-borscha.ruUse homemade chicken giblets.
You will need: 3 liters of water, 500 g chicken gizzards, hearts, and wings, 300 g champignons, 4 potatoes, 1 beetroot, 250 g cabbage, 1 carrot, 1 onion, 60 ml vegetable oil, 2 tomatoes, 2 bay leaves, 5 allspice peppercorns, 4 black peppercorns, 2 tsp salt, 3 cloves of garlic, half a bunch of herbs.
Preparation: Boil the gizzards until cooked, then add hearts and wings. Prepare and chop the vegetables. Sauté the onion and carrot until golden, add beetroot, garlic, and spices. After 15 minutes, add tomatoes and stew for another 10 minutes.
Add potatoes and mushrooms to the pot. Cook for 10 minutes. Pour in the sautéed vegetables, adjust spices, and cook for 10 minutes. Sprinkle with herbs and remove from heat.
15. Borscht with Garlic and Chicken
Source: ok.ruGarlic will retain its expressive aroma if chopped with a knife.
You will need: 3 liters of water, 700 g chicken thighs, 300 g beetroot, 3 potatoes, 1 carrot, 1 onion, 300 g cabbage, 1 bell pepper, 3 cloves of garlic, 1 tbsp lard, 2 tbsp vegetable oil, 150 ml tomato juice, 2 tsp salt, ground pepper, 2 bay leaves, half a bunch of herbs.
Preparation: Boil the chicken for 30 minutes, add the chopped potatoes and salt. Sauté the chopped onion with carrot and bell pepper in a mixture of oils. Add the shredded beetroot. Stew, stirring, for 7 minutes, pour in the juice and 150 ml of broth, press in the garlic. Simmer for another 10 minutes.
Add the shredded cabbage to the pot, pour in the sautéed vegetables, adjust spices, and cook for 5 minutes. Sprinkle with herbs when serving.