Chicken Beet Borscht with Tomato Paste

A classic Russian dish of beets and fresh cabbage! Borscht is a rich thick soup in meat broth, with or without meat, the vegetable base of which is beets, carrots and white cabbage. There are a huge number of different borscht recipes. Each housewife has her own signature recipe.
cook time: 1h 30 min
Owen Truitt
Chicken Beet Borscht with Tomato Paste

Nutrition Facts (per serving)

69
Calories
3g
Fat
8g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Sugar 1 tsp
Ground black pepper to taste
Water 1 l
Potato 5 pc
Bay leaf 2 pc
Tomato paste 2 tbsp
Beet 1 pc
Carrot 1 pc
White cabbage 200 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 3 pc
Chicken 300 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the borscht. If we cook the soup with meat broth, we will prepare the meat for the borscht. Borscht will be richer and tastier with beef. But borscht with chicken will be less nutritious and lighter. Wash the meat, put it in a saucepan, fill it with water. We put it on fire. Add a pinch of salt, a few peas of black pepper and a bay leaf.

Step 2

Step 2
Meanwhile, prepare the vegetables for the borscht. Wash the potatoes, peel and cut into cubes or strips.

Step 3

Step 3
We clean the white cabbage from the top dirty leaves and cut into thin strips.

Step 4

Step 4
Wash the carrots, peel and grate on a medium grater.

Step 5

Step 5
We clean the beets and grate them on a medium grater.

Step 6

Step 6
Peel the onions and finely chop them with a knife.

Step 7

Step 7
When the broth in the pan boils, remove the foam that forms on the surface with a slotted spoon; remove the bay leaf. Cook the meat for about 20 minutes. Then add the cooked potatoes to the pan with the meat. Cook them together for about 15 minutes and add white cabbage to the pan, cook for about 5-7 minutes.

Step 8

Step 8
Pour vegetable oil into the frying pan. When it warms up, add chopped onions and carrots to the oil. Fry them over medium heat for about 10 minutes, stirring occasionally. Add a couple of tablespoons of tomato paste and beets. Stir and simmer for another 10 minutes with the lid closed.

Step 9

Step 9
Place the fried vegetables in a saucepan with soup. Add spices to taste: salt and ground black pepper. If desired, you can add a pinch of sugar, then the borscht will sweeten it a little, although carrots and tomato paste already make the borscht taste sweet. Cook the borscht over medium heat for about 15 minutes. Turn off the fire. Let it brew under the lid for about 20 minutes.

Step 10

Step 10
We take out the meat, cut it into portions, put it on plates, and pour the borscht. Serve with sour cream, bread and fresh herbs. Bon appetit!

Additional rubrics

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