Borscht with chicken breast

4 servings

90 minutes

Borscht with chicken breast is a light and aromatic version of classic Ukrainian borscht that combines the tenderness of chicken meat with the rich flavor of vegetables. Historically, borscht is an integral part of Ukrainian cuisine, and its variations are spread worldwide. In this recipe, the traditional beet broth gains special softness from the chicken, while the addition of sauerkraut adds a pleasant tanginess. The vegetables—potatoes, carrots, onions, and garlic—create a deep, rich flavor, and fresh herbs complete the harmony of aromas. This borscht is perfect for a cozy family dinner or a warming lunch in cold weather. It is served hot and often complemented with sour cream and fresh bread, making it especially hearty and enjoyable.

Energy value per serving

• Calories: 236.2
• Proteins: 32.9g
• Fats: 2.7g
• Carbohydrates: 21.8g

Ingredients

• Chicken breast: 500 g
• Potato: 2 pc
• Beet: 1 pc
• Carrot: 1 pc
• White onion: 1 pc
• Sauerkraut: 120 g
• Garlic: 3 clove
• Green: to taste
• Salt: to taste

Cooking steps

1. Boil the chicken breast in salted water (cook for 1 hour until fat appears on the water's surface), remove from water.

   Required ingredients:

   • Chicken breast: 500 g
   • Salt:  to taste

2. Add potatoes to the broth and bring to a boil.

   Required ingredients:

   • Potato: 2 pieces

3. Add the beetroot, previously cut into strips (boil for 5 minutes).

   Required ingredients:

   • Beet: 1 piece

4. Add sauerkraut and chopped onion, carrot, garlic (cook for 5 minutes).

   Required ingredients:

   • Sauerkraut: 120 g
   • White onion: 1 piece
   • Carrot: 1 piece
   • Garlic: 3 cloves

5. Add greens (boil for 5-8 minutes).

   Required ingredients:

   • Green:  to taste