Red Borscht with Chicken

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Red borscht with chicken is a hearty and vibrant soup that combines the earthy flavors of beets with tender chicken pieces. This dish is a staple in Eastern European cuisine and is often served with a dollop of sour cream and fresh dill. It's perfect for a comforting meal any time of the year.

Ingredients

Beetroot - 7.1 oz
Chicken fillet - 14.1 oz
Carrot - 7.1 oz
Potato - 7.1 oz
White Cabbage - 3.5 oz
Onion - 2 pieces
Garlic - 3 cloves
Sugar - 3 spoons
Passata Tomato Sauce - 2 spoons
Vinegar essence - 2 spoons
Coriander essential oil - 1 tablespoon
Ground coriander - 1 tablespoon
Salt - to taste
Vegetable Oil - 2 spoons
Allspice berries - 3 pieces
Bay leaf - 2 pieces

Step by Step guide

Step 1

Wash the chicken breast and place it in a pot of water. When the water starts to boil, skim off the foam. Then add allspice, coriander seeds, bay leaf, and season with salt to the broth.

Step 2

Peel the potatoes, cut them into cubes, and add them to the broth.

Step 3

While the broth is simmering, prepare the dressing: chop the onion, grate the beetroot and carrot on a coarse grater, and crush the garlic. Sauté in a pan with vegetable oil until the vegetables become soft. Add vinegar and stir, allowing it to evaporate.

Step 4

Add sugar and ground coriander to the tomato paste, stirring to eliminate any lumps, and then add it to the vegetables. Cook for another 5 minutes.

Step 5

Chop the cabbage into small cubes. Add it to the broth along with the dressing and stir everything thoroughly.

Step 6

Remove the chicken from the broth, cut it into small pieces, and add it back in. Cook for another 5 minutes. Turn off the heat and let the borscht steep for another couple of hours.