Borscht with chicken
6 servings
40 minutes
Chicken borscht is a delicate variation of traditional Russian borscht, filled with rich flavor and aroma. The history of borscht goes back centuries, linked to Eastern Slavic cuisine where it became a symbol of home comfort. In this recipe, chicken is used instead of beef, making the dish lighter and more tender. Beets give the borscht a rich ruby color and a sweet hint, while cabbage and potatoes add substance and heartiness. A light tang from the tomato paste harmoniously complements the flavor. When served, sour cream is added to make the texture creamy and enhance the depth of aroma. Chicken borscht is especially good on cold days, warming with its thick broth and rich taste, making it perfect for family meals.
1
Thaw the chicken, cut it into pieces, and put it to boil. Salt the broth.
- Chicken: 600 g
- Sour cream: to taste
2
When the water boils, add the chopped potatoes.
- Potato: 4 pieces
3
Grate the large beet and carrot. Chop the onion finely. Crush the garlic. Fry in sunflower oil for 5 minutes. Add the tomato paste.
- Beetroot: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
4
Chop the cabbage and add it to the broth.
- White cabbage: 200 g
5
Once the potatoes are soft, add the dressing and let it sit for another 3-5 minutes.
- Beetroot: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
6
When serving, add sour cream and you can garnish with greens.
- Sour cream: to taste
