Best 3 Chicken Borscht Recipes

Chicken borscht is a traditional Eastern European soup that is both hearty and flavorful. Made with a base of chicken broth, vegetables, and beets, this soup is a wintertime favorite. The addition of chicken provides a lean protein and extra flavor, while the vegetables add texture and nutrients. Beets give the soup its characteristic red color and earthy sweetness. Chicken borscht is often served with sides of sour cream, dill, or bread, and is a delicious and comforting meal for a cold day.

Here are our top 3 tried and tested recipes!

CHICKEN BORSCHT

CHICKEN BORSCHT image

Categories Soup/Stew Chicken Simmer

Yield 8 Bowls

Number Of Ingredients 15

Ingredients

8 cups chicken stock
2 pounds chicken breasts, skin removed
3 large russet potatoes (about 2 pounds), peeled and cut into 1-inch dice
1 16-oz can tomatoes, chopped
3 large fresh beets (about 1 1/2 pounds), peeled and shredded
1 large onion, chopped
1 large carrot, peeled and grated
1/4 medium head cabbage, shredded (about 2 cups)
5 tablespoons red wine vinegar
3 tablespoons tomato paste
2 large cloves garlic, chopped
1 bay leaf
Garnish:
Sour cream
chopped fresh dill

Steps:

Combine stock and chicken in large heavy pot. Bring to simmer over medium heat. Reduce heat, cover and simmer until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate and cool. Add potatoes, tomatoes, beets, onion, carrot, cabbage, vinegar, tomato paste, garlic and bay leaf to pot. Bring soup to simmer. Cover and simmer until vegetables are tender, about 30 minutes. Meanwhile, cut chicken meat off bones, and shred or cut into soup size pieces. Add chicken to soup. Simmer uncovered 20 minutes. Season to taste with walt and pepper. Garnish with sour cream and chopped dill.

CHICKEN BORSCHT

Chicken Borscht image

A hearty borscht that makes a great meal. Serve with some crusty bread. And the leftovers are even better the next day.

Provided by FIRESTALKER

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 2h

Yield 12

Number Of Ingredients 13

Ingredients

2 pounds skinless chicken thighs
8 cups chicken stock
2 pounds potatoes, peeled and cut into 1 inch cubes
1 (16 ounce) can diced tomatoes (not drained)
3 large beets, peeled and shredded
1 large carrot, grated
2 cups shredded cabbage
1 large onion, chopped
2 cloves garlic, minced
5 tablespoons red wine vinegar
3 tablespoons tomato paste
1 bay leaf
salt and ground black pepper to taste

Steps:

Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 25.1 g, Cholesterol 43.1 mg, Fat 8.2 g, Fiber 4.7 g, Protein 15.6 g, SaturatedFat 2.3 g, Sodium 638.2 mg, Sugar 7.7 g

CHICKEN BORSCHT

Chicken Borscht image

This recipe was given to me my my Mother-in-Law. I had never had it before I married my Husband. This is a hearty chicken and cabbage soup that is great on a cold evening.

Provided by Toni Schmidt

Categories Other Soups

Time 1h20m

Number Of Ingredients 11

Ingredients

1 large chicken
2 bay leaves
1 tsp peppercorns
1/4 tsp whole allspice
2 tsp salt
1 medium onion (chopped)
1 tsp sugar
1 to 2 large potatoes
4 c cabbage coarsely chopped
5 c tomato juice
1/2 c heavy cream

Steps:

1. Cook the chicken with salt and pepper, add enough water to end up with 2 quarts of broth. Separate the chicken from the broth. De-bone and remove the skin. Combine the bay leaf,sugar, peppercorns,Allspice and salt in a spice ball or put in a small piece of cheese cloth tied with a piece of kitchen string. Add the spice ball, potato and onion to the 2 quarts of chicken broth. When the potato is almost tender, add the cabbage until tender (do not over cook) Add the chicken and the tomato juice. bring to a boil add cream just before serving.
2. Makes 1 gallon

Tips:

Choose the right type of chicken: For a richer flavor, use a whole chicken or chicken thighs. If you prefer a leaner option, use chicken breasts.
Use fresh vegetables: Fresh vegetables will give your borscht a more vibrant flavor and color. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables in a pinch.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender.
Add the beets at the end: Beets take longer to cook than the other vegetables, so add them to the pot last. This will prevent them from overcooking and becoming mushy.
Season to taste: Borscht is a versatile soup that can be seasoned to your liking. Add salt, pepper, and other spices to taste.

Conclusion:

Chicken borscht is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. Whether you like your borscht tangy, sweet, or somewhere in between, there is a recipe out there that is perfect for you. So next time you're looking for a delicious and comforting soup, give chicken borscht a try.