Home-style borscht with chicken, beef and tongue
8 servings
90 minutes
Borscht with chicken, beef, and tongue homemade style is a rich and aromatic dish of Russian cuisine that combines the depth of traditional borscht flavor with the tenderness of meat assortment. Its origins trace back to home gatherings where each hostess aimed to make borscht heartier and richer in taste. The combination of three types of meat—beef, chicken, and tongue—results in a strong and flavorful broth, while beets give the borscht its characteristic ruby color and pleasant sweetness. Vegetables sautéed in vegetable oil add depth to the flavor, and garlic notes enhance its spiciness. It is recommended to serve the dish with sour cream and herbs, complementing it with homemade pampushki or rye croutons rubbed with garlic for an even cozier and warming experience.
1
Sear the parsley root, celery root, 1 carrot, and 1 onion, halved, over high heat in a dry cast-iron skillet or grill pan until browned on each side.
- Root vegetables (soup roots): 1 piece
- Carrot: 2 pieces
- Onion: 2 pieces
2
Put the beet to boil whole with the skin on
- Beetroot: 8 pieces
3
Pour 2 liters of water into a pot, bring to a boil, and add the burnt roots to the boiling water. Then bring it back to a boil and add the meat: beef, chicken, and tongue. After boiling, skim off the foam and reduce the heat. Cook covered on low heat until the meat is done, depending on its quality, but for at least 40 minutes, after which remove the meat from the broth, strain the broth, and put it on the heat.
- Root vegetables (soup roots): 1 piece
- Bone-in beef loin (rib roast): 200 g
- Chicken: 200 g
- Beef tongue: 300 g
4
Add chopped white cabbage to the boiling broth, reduce the heat after it boils, and cook covered.
- White cabbage: 200 g
5
Chop the onion and carrot into strips and sauté in vegetable oil, then add to the pot.
- Onion: 2 pieces
- Carrot: 2 pieces
- Vegetable oil: 100 ml
6
Peel the boiled beetroot, cut it into cubes, sauté with lemon juice, then transfer to a pot.
- Beetroot: 8 pieces
- Lemon: 1 piece
7
Peel the potatoes, cut them into sticks, and toss them into the boiling mixture.
- Potato: 3 pieces
8
Chop the tomatoes and sauté them, then send to the pot.
- Tomatoes: 3 pieces
9
Cut the meat into pieces and add to the pot; if necessary, add hot water if the borscht is too thick.
- Bone-in beef loin (rib roast): 200 g
- Chicken: 200 g
- Beef tongue: 300 g
10
Chop the garlic with a knife, fry it in vegetable oil with tomato paste, then transfer it to a pot.
- Garlic: 3 cloves
- Vegetable oil: 100 ml
- Tomato paste: 50 g
11
After all the ingredients are added to the pot, add the bay leaf and simmer the borscht on low heat with the lid on for 5-7 minutes, then remove from heat and let it steep.
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
12
It can be served with sour cream, herbs, homemade pampushki, or rye croutons rubbed with garlic.
- Sour cream: 200 g
- Parsley: 1 bunch
