Traditional Ukrainian Borscht with Chicken
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Traditional Ukrainian Borscht with Chicken
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This classic Ukrainian borscht is the kind of soup that warms you from the inside out — rich, vibrant, and packed with comforting flavors. Made with tender chicken, sweet beets, and a mix of hearty vegetables, it’s a cozy dish that only gets better with time. Top it with a dollop of sour cream and fresh herbs, and you've got a bowl of pure comfort. Perfect for sharing — or keeping all to yourself.
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Ingredients
- 600 g chicken meat (bone-in)
- 3-4 l water (~ 3-4 quarts)
- 1/4 cabbage shredded
- 4 potato peeled and chopped
- 1 carrot large
- 2 onion 1 whole, 1 chopped
- 1 beetroot large
- 1 tbsp vinegar
- 2 tbsp tomato paste
- 1-2 tbsp lemon juice
- 2-3 cloves garlic
- 1 tbsp salt
- 1/2 tsp black pepper ground
- sunflower oil (for sautéing)
- black peppercorn optional, whole, additional to taste
- bay leaf
- Spices
For serving:
- herbs (like dill or parsley)
- sour cream
Instructions
- Start with the broth: Add the chicken (bone-in) to a large pot with water — about 3 to 4 quarts — and toss in one whole onion. I also like to add a couple of bay leaves and whole black peppercorns for extra flavor. Bring it all to a gentle boil, skim off any foam, then lower the heat and let it simmer until the chicken is cooked through. It usually takes around 30–40 minutes.
- Prep your veggies while the broth simmers: Peel and chop your potatoes, finely shred the cabbage, and grate the carrot and beet. Chop up your second onion — this one will go into the sauté.
- Once the chicken is ready: Take it out of the pot and remove the bones and skin. Shred the meat into bite-sized pieces and set it aside for now. You can discard the whole onion you cooked with — it’s done its job!
- Now, build your soup base: Add the shredded cabbage to the broth and let it cook for about 5–7 minutes.
- Time to sauté: In a skillet, heat a bit of sunflower oil and sauté your chopped onion until it turns soft and golden. Add the grated carrot and cook for a few minutes. This mixture adds so much flavor — once it's ready, stir it into your broth along with the potatoes.
- Let’s talk beets — the star of the show: In the same skillet, add a bit more sunflower oil and toss in the grated beetroot. Sauté it for a few minutes, then stir in the vinegar and tomato paste. Cook everything together until the beet softens just a bit. Then add this gorgeous mixture to your pot.
- Bring everything together: Now return the shredded chicken to the pot. Add lemon juice, minced garlic, salt, pepper, and any other spices you like. Let it simmer gently for another 10 minutes — by now, it’s already smelling amazing.
- Let it rest (if you can wait):Turn off the heat, cover the pot, and let the borscht sit for at least an hour. It’s one of those dishes that gets better as it sits and the flavors come together.
- Time to serve: Ladle into bowls, top with a spoonful of sour cream and a sprinkle of fresh herbs (like dill or parsley). And if you have pampushky (Ukrainian garlic rolls), this is the perfect time to bring them out.
Notes
- Chef’s Tip: This borscht is even better the next day — the flavors deepen and become even more delicious. So don’t be afraid to make a big batch!
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