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Satisfying Borscht with Sauerkraut, Beets, and Chicken

Delicious, rich, simple, for the whole family! Borscht with sauerkraut, beets and chicken turns out bright, satisfying and incredibly appetizing! Both children and adults will definitely like it. To make the broth more rich, you can use meat on the bone.
cook time: 1h 10 min
Lucas Halstead
Satisfying Borscht with Sauerkraut, Beets, and Chicken

Nutrition Facts (per serving)

120
Calories
7g
Fat
11g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 70 g
Garlic (optional) 2 clove
Tomatoes 130 g
Salt to taste
Sugar 0.5 dessert spoon
Potato (weight of unpeeled potatoes) 700 g
Bay leaf 1 pc
Beet 150 g
Carrot 90 g
Vegetable oil 4 tbsp
Greenery to taste
Chicken (any parts) 300 g
Sauerkraut 230 g
Tomato sauce 200 g

Recipe instructions

Step 1

Step 1
How to cook borscht with sauerkraut, beets and chicken? Prepare the necessary products. For the broth, you can use any part of the chicken. I have a chicken soup kit from the freezer. Defrost the chicken (if necessary), wash it, place it in a saucepan, add cold water (a little more than 2 liters), skim off the foam after boiling, lightly salt it and cook until tender. There is no need to add a lot of salt, since sauerkraut will be added to the borscht and you can over-salt it.

Step 2

Step 2
While the broth is cooking, prepare everything else. Wash potatoes, beets and carrots under running water with a brush and peel them. Peel the onion. Rinse the greens, bay leaf and peeled garlic cloves.

Step 3

Step 3
Grate the carrots and beets on a coarse grater, cut the onion into small cubes.

Step 4

Step 4
Cut the potatoes as desired as you like. I like it when the potatoes in borscht are chopped coarsely, and leave very small tubers whole.

Step 5

Step 5
When the chicken is ready, remove it from the broth and return the pan to high heat. If necessary, add water and bring the broth to the required volume.

Step 6

Step 6
Place the potatoes in the broth and after boiling, cook over medium heat until tender (about 20-25 minutes). Meanwhile, prepare the roast and cabbage.

Step 7

Step 7
Heat vegetable oil in a frying pan. Place grated beets and carrots in a frying pan, add onions to them, fry the vegetables over maximum heat (about 2-3 minutes). Don’t forget to stir the frying so that nothing burns.

Step 8

Step 8
Wash the tomatoes, dry them, cut off their stems. Dice the tomatoes, add them to the pan, stir and cook for a few more seconds. This time I had store-bought tomatoes that were almost tasteless, so I added a pinch of sugar to balance the taste.

Step 9

Step 9
Pour in the tomato sauce, reduce the heat to moderate and simmer the vegetables under the lid closed for about a minute. You can also use tomato paste.

Step 10

Step 10
Prepare sauerkraut. Cabbage can be different: very sour and not quite sour, soft or crispy, coarse or small, etc. If you are using very sour cabbage, rinse it in cold water, cut it into small pieces if it is long or large.

Step 11

Step 11
Fry the cabbage and stir.

Step 12

Step 12
Pour two to three ladles of hot broth from the pan with potatoes into the frying pan, stir and simmer everything together under a closed lid over low heat for about 7-10 minutes. I had soft sauerkraut, so 7 minutes in the pan was quite enough. If you have tough, crunchy cabbage, then simmer it for at least 10 minutes.

Step 13

Step 13
Chop the greens into small pieces, pass the garlic (if you are using it) through a press, or cut it with a knife.

Step 14

Step 14
When the potatoes are ready, increase the heat, add the cabbage and bay leaf to the pan, mix everything and cook for about five more minutes.

Step 15

Step 15
At the end of cooking, taste for salt and add more salt if necessary. Add herbs and garlic to the borscht, after boiling for a minute, remove the pan from the heat and let the dish sit for 10 minutes with the lid closed. The longer the borscht sits, the tastier and richer it will become!

Step 16

Step 16
The delicious first course is ready! Serve hot with fresh sour cream. When serving, you can sprinkle with ground pepper if desired. In each plate you can put pieces of meat from which the broth was cooked.

Additional rubrics

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