Ukrainian borscht with chicken
12 servings
35 minutes
Borscht a la Ukrainian with chicken is the embodiment of a traditional Ukrainian dish with a tender meat flavor. Originating from ancient Slavic lands, borscht has maintained its popularity for centuries due to its rich taste and deep aroma. In this version, chicken replaces traditional beef, giving the soup lightness and softness. The bright color and characteristic sweetness come from beets, while tomato paste adds spiciness. Potatoes make it more filling, and sautéed vegetables enrich the flavor depth. Ukrainians serve it hot with sour cream and garlic pampushky, creating a perfect combination. This dish warms the soul and body, suitable for both everyday lunch and festive gatherings.
1
Boil the chicken in salted water for 20 minutes, then remove it from the water.
- Chicken: 1 piece
- Salt: to taste
- Water: 5 l
2
Grate the beetroot on a fine grater, fry for 10 minutes over medium heat, stirring constantly. Add to water.
- Beet: 1 piece
- Sunflower oil: 2 tablespoons
3
After 10 minutes, add the peeled, diced potatoes.
- Potato: 3 pieces
4
After 5 minutes, add the peeled carrots and onions, previously sautéed in oil.
- Carrot: 1 piece
- Onion: 1 g
- Sunflower oil: 2 tablespoons
5
At the end, add tomato paste, chicken meat, pepper, and greens. Mix everything well and leave on the heat for a couple of minutes.
- Tomato paste: 500 g
- Chicken: 1 piece
- Ground red pepper: to taste
- Dried herbs: 1 tablespoon