Green borscht with chicken breast
6 servings
35 minutes
Green borscht with chicken breast is a spring gift of Ukrainian cuisine, filled with freshness and tenderness. Its history traces back to traditional Eastern European recipes where sorrel served as the main symbol of nature's awakening. The light and aromatic broth based on chicken breast harmoniously combines with potatoes, while sorrel adds a pleasant sourness. A special technique of adding beaten eggs gives it a velvety texture, and sour cream adds softness and completes the flavor. This borscht not only warms the soul but also refreshes with the taste of spring herbs. It is ideal for serving as a standalone dish or with a piece of rye bread. It perfectly suits those who appreciate the lightness and balance of traditional Ukrainian cuisine.
1
Boil the chicken breast in a large pot, adding salt after the water boils. After fifteen minutes, add the potatoes and cook for seven minutes. Once the potatoes are cooked, add coarsely chopped sorrel.
- Chicken breast: 3 pieces
- Salt: to taste
- Potato: 3 pieces
- Sorrel: 3 bunchs
2
Beat the eggs and, while continuously stirring the broth in one direction, pour them into the pot. Serve with sour cream. Optionally, you can add herbs and boiled egg.
- Chicken egg: 3 pieces
- Sour cream: to taste