Go Back
Print

Chicken Borscht (Ukrainian Beetroot Soup)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 250
A hearty and flavorful Ukrainian beetroot soup with tender chicken thighs, perfect for a comforting meal.

Ingredients

Main

  • 2 pounds skinless chicken thighs
  • 8-10 cups water or vegetable stock
  • 3-4 large beets, peeled and shredded or julienned
  • 1 large carrot, peeled and shredded or julienned
  • 2 cups shredded cabbage
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2-3 tbsp. oil
  • 1-2 tbsp. apple vinegar or lemon juice (or combination)
  • 3 tbsp. tomato paste
  • 1 tsp. salt
  • pinch sugar (optional)
  • to taste black pepper

Instructions 

  • Simmer chicken thighs with water and bay leaves for 20 minutes, then remove and set aside.
  • Add cabbage to broth and simmer for 15 minutes.
  • Cook onions and garlic in oil until translucent, then add carrots and beets, cooking 5-7 minutes.
  • Transfer vegetables to the pot with tomato paste, vinegar, salt, and pepper; simmer for 20 minutes.
  • Shred cooked chicken, discard bones, and return to soup; simmer uncovered for 10 minutes. Adjust seasonings as needed.

Notes

Serve with sour cream, dill, and bread. Refrigerate leftovers for 3-4 days.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Ukrainian
Keyword: Beetroot, chicken