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Chicken borscht
Soups

Chicken borscht

60 min4 serv.20 февр. 2026 г.

Description

Pre-fried vegetables always enhance the flavor of soups. This cooking technique—pre-frying vegetables—is a distinctive feature of Ukrainian borscht. Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Place bone-in chicken meat into a large 3-liter pot. I used two chicken steaks. Pour in water. Heat on the stove until boiling. While the broth is cooking, grate the carrot on a grater.

  2. 2

    Step 2

    Step 2

    Chop the onion.

  3. 3

    Step 3

    Step 3

    Shred the cabbage.

  4. 4

    Step 4

    Step 4

    Grate the beet on a grater.

  5. 5

    Step 5

    Step 5

    While the broth is cooking, sauté the onion. Add the carrots, then the beets and tomato. Simmer until cooked.

  6. 6

    Step 6

    Step 6

    You can add a little water to make it easier for the sautéed mixture to simmer.

  7. 7

    Step 7

    Step 7

    Peel and dice the potatoes. Add them to the boiling broth.

  8. 8

    Step 8

    Step 8

    In another skillet, sauté the cabbage in vegetable oil. Simply simmer the shredded cabbage in oil until it barely turns golden.

  9. 9

    Step 9

    Step 9

    Add the fried cabbage and sautéed vegetables to the boiling broth. Cook everything together until done. Season the borscht with salt and spices to taste. Adjust the flavor and simmer for another 5–10 minutes. You can add some garlic. Turn off the heat. Remove the meat from the borscht, take it off the bone, chop the meat, and return it to the soup. Let the borscht steep. Serve.

  10. 10

    Step 10

    Step 10

    The borscht is very tasty. Fried cabbage radically changes its flavor.