Chicken Borscht with Prunes and Mushrooms

Rich, thick, aromatic, with chicken! Borscht with prunes and mushrooms is not prepared as quickly as regular soup, but the result is worth it. Prunes, mushrooms and garlic give the dish an indescribable taste. Youʼve definitely never tried such wonderful borscht!
cook time: 2h
Nora Vaughn
Chicken Borscht with Prunes and Mushrooms

Nutrition Facts (per serving)

39
Calories
1g
Fat
5g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

White cabbage 300 g
Water 2.5 l
Chicken fillet 250 g
Prunes 100 g
Potato 4 pc
Onion 1 pc
Dill 20 g

Roasting:

Tomato juice 500 ml
Champignon 200 g
Onion 1 pc
bell pepper 1 pc
Beet 1 pc
Carrot 1 pc
Garlic 3 clove
Vegetable oil 3 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to cook borscht with prunes and mushrooms? Prepare all the necessary ingredients according to the list. Instead of chicken, you can take any meat (pork, beef), or if you wish, cook without meat, using meat or vegetable broth or just water. If you need a rich broth, take meat with a bone. I have chicken fillet.

Step 2

Step 2
Cut the chicken fillet into medium pieces.

Step 3

Step 3
Peel the potatoes and cut into small cubes.

Step 4

Step 4
Shred the white cabbage.

Step 5

Step 5
Wash the dill, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, parsley, green onions, cilantro, or use a mixture of different herbs.

Step 6

Step 6
Place chicken fillet and whole peeled onion into a saucepan of boiling water. Cook over medium heat, skimming off foam, for 20 minutes.

Step 7

Step 7
Add potatoes and cabbage to the pan. Cook for another 15 minutes.

Step 8

Step 8
Prepare the ingredients for frying. Instead of champignons, you can take any other mushrooms to your taste — fresh, frozen or dry.

Step 9

Step 9
Cut the mushrooms into quarters or slices. I have royal champignons.

Step 10

Step 10
Grate the beets on a coarse grater. I used a grater for Korean carrots — this way the beets come out in beautiful strips.

Step 11

Step 11
Grate the carrots using a coarse grater or a Korean carrot grater.

Step 12

Step 12
Peel the bell pepper from seeds and stems and cut into strips.

Step 13

Step 13
Cut the second onion into small cubes.

Step 14

Step 14
Finely chop the garlic with a knife.

Step 15

Step 15
Heat vegetable oil in a frying pan over medium heat. Add chopped onion.

Step 16

Step 16
Next add the mushrooms. Fry, stirring for 5-7 minutes.

Step 17

Step 17
Add carrots and beets and simmer for another 7 minutes.

Step 18

Step 18
Add bell pepper and cook for another 2 minutes.

Step 19

Step 19
Pour tomato juice into the pan and bring to a boil. Season the roast with salt, pepper and stir.

Step 20

Step 20
Place the roast into the pan. Then add garlic, prunes and herbs. If necessary, add additional salt and pepper to the borscht. Bring to a boil and turn off the heat.

Step 21

Step 21
Cover the pan with a lid and let the borscht steep for about 15 minutes. Bon appetit!

Additional rubrics

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