Red borscht with chicken
6 servings
60 minutes
Red borscht with chicken is a bright and aromatic dish of Russian cuisine that combines the rich flavor of beets with the tenderness of chicken broth. Historically, borscht was part of Slavic culinary tradition, and its red color became a symbol of home comfort. In this recipe, fresh vegetables, tomato paste, and spices create a deep flavor where the acidity of vinegar complements the sweetness of beets and coriander adds a subtle spicy note. Borscht is best served hot, infused for several hours, with a spoonful of sour cream and fresh herbs. It not only warms on cold days but also becomes a hearty lunch that provides a sense of fullness and comfort.
1
Wash the chicken breast, place it in a pot of water. When the water starts to boil, remove the foam. Then add allspice, coriander seeds, bay leaf, and salt to the broth.
- Chicken fillet: 400 g
- Allspice peas: 3 pieces
- Coriander seeds: 1 teaspoon
- Bay leaf: 2 pieces
- Salt: to taste
2
Peel the potatoes, cut them into cubes, and add them to the broth.
- Potato: 200 g
3
While the broth is boiling, we prepare the dressing: chop the onion, grate the beet and carrot on a coarse grater, and crush the garlic. Sauté in a pan with vegetable oil until the vegetables are soft. Add vinegar and let it evaporate while stirring.
- Onion: 2 pieces
- Beet: 200 g
- Carrot: 200 g
- Garlic: 3 cloves
- Vegetable oil: 2 tablespoons
- Vinegar: 2 tablespoons
4
Add sugar and ground coriander to the tomato paste, mix to avoid lumps, and add to the vegetables. Fry for another 5 minutes.
- Tomato paste: 2 tablespoons
- Sugar: 3 tablespoons
- Ground coriander: 1 tablespoon
5
Chop the cabbage into small cubes. Add it to the broth with the dressing and mix everything thoroughly.
- White cabbage: 100 g
6
Remove the chicken from the broth, cut it into small pieces and add it back. Cook for another 5 minutes. Turn off the heat and let the borscht steep for a couple more hours.
- Chicken fillet: 400 g