Classic Chicken Borscht
The most delicious, hearty, and satisfying soup for the whole family! Classic Chicken Borscht is one of the most popular soups at home. You can use any meat instead of chicken, and it will be just as tasty. Serve with fresh sour cream and fresh-baked bread or Ukrainian pampushki.
Updated : 17 October, 2025
Easy
About 30 min.
Ingredients
2
Chicken leg quarters
200 grams
Cabbage
1
Beetroot
1
Onion
1
Carrot
3
Potato
1
Garlic
4 tablespoon
Tomato sauce
3 tablespoon
White wine vinegar
to taste
Salt
0.5 tablespoon
Sugar
3 tablespoon
Vegetable oil
1
Laurel leaf
2 liter
Water
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take a whole chicken or separate parts. I usually make borscht from chicken legs. Home-raised poultry makes the soup tastier. Singe the chicken to remove feathers, if any, and wash thoroughly. I like celery flavor, so I add celery stalks.
Step 2
Peel carrots, potatoes, onion, garlic, and beetroot. Remove damaged outer leaves from cabbage. Wash all vegetables and celery stalks.
Step 3
Remove the skin from the chicken legs. Cut the chicken into small pieces.
Step 4
Put the meat into a pot. Use the bones for a richer broth. Cover with water and bring to a boil over high heat. Skim foam, reduce heat, and simmer for 10-15 minutes.
Step 5
Meanwhile, prepare the vegetables. Chop onion finely, grate carrot and beetroot coarsely.
Step 6
Heat odorless vegetable oil in a skillet. Over high heat, fry onion, beetroot, and carrot for about 5 minutes, stirring constantly. Add tomato sauce.
Step 7
Pour a little water, reduce heat slightly, and simmer the sauté for about 10 minutes, stirring occasionally.
Step 8
Cut potatoes into sticks or cubes, as you like. Chop celery into small pieces.
Step 9
Shred the cabbage into thin strips.
Step 10
Add potatoes (and celery) to the pot. Cook covered for 15-20 minutes until potatoes are tender.
Step 11
Add cabbage, sautéed vegetables, bay leaf, and crushed garlic. Salt to taste. Bring to boil over high heat. Add vinegar, sugar, and cook over low heat for another 3-5 minutes. Add sugar gradually to taste.
Step 12
At the end, add finely chopped herbs, cook for one more minute, and remove from heat.
Step 13
Let borscht rest for a while before serving.
Step 14
Serve with a dollop of sour cream and a pinch of ground allspice in each bowl.