Borsch with Chicken New

Borsch Recipe

Borsch with chicken

This is a popular soup that is common amongst the Slavic community. My mom has cooked this soup often in my childhood years, and I’m still not tired of it. The ingredient list is long, but it is not hard to make and definitely worth it. I make this soup often for my husband and I because it’s healthy and delicious.

 

Author:LessSimpleCarbs.com   Prep time:30 minutes   Cook time:2.5 hours

Servings: 15 – 18   Skill level:Medium

 

borsch-russian-soup-1

3-4 liters of water

3 chicken thighs or chicken back with 2 wings

2 bay leaves

1 TBSP of Salt & more for taste

Pepper, ground black

2 -3 medium potatoes

½ – 3/4 cabbage head, medium

1 diced green, red or yellow bell pepper

2 -3 celery, chopped (optional)

1 medium onion, finely diced

1 – 2 medium carrots, grated

1 small beet, peeled, washed and chopped

1 TSP sugar

1/2 cup of cooking oil

¼ cup of vinegar or pickle juice

14 oz can of tomato sauce

1 bunch cilantro & more for garnish

1 package of fresh baby dill (optional)

3-4 garlic cloves, grated

14 OZ of garbanzo beans (optional)

1 TSP lime juice

Garnish: Sour cream and fresh sprigs of cilantro or dill

 

borsch-russian-soup-2

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Skin and wash the chicken. Fill a pot with 3 – 4 liters of water, add chicken and 1 TBSP of salt and turn the stove on high till it lightly boils, then turn it down to low for it to simmer.

borsch-russian-soup-5

Remove the impurities that foam up on top with a sieve. Let it simmer for about 1 to 1.5 hours and check on the soup occasionally to keep removing the foams. The chicken will be ready when it rises to the surface.

borsch-russian-soup-7

Meanwhile, the chicken is cooking. Peel and dice potatoes about ½ inches and set aside.

borsch-russian-soup-8

borsch-russian-soup-19

Shred cabbage, dice bell peppers and chop celery sticks and set those aside in a bowl together. Also dice the onions, peel and grate carrots, and peel and grate beets and peel 3-4 garlic cloves.

borsch-russian-soup-6

When chicken is cooked through, remove and set aside the chicken.

Add diced potatoes and continue to simmer.

borsch-russian-soup-11

Meanwhile warm up a pan on high and fill with about 1/2 cup of oil, add the diced onions and grated carrots and as soon as it sears turn it down to sauté. Let it sauté for 5 minutes or until softened and onions are translucent. Add more oil if it seems to be dry.  Add grated garlic and sauté for 30 seconds.

borsch-russian-soup-13

Then add grated beets and a teaspoon of sugar and pour ¼ cup of vinegar or pickle juice on top and continue to sauté and mix very well.

borsch-russian-soup-18

Then mix in a can of tomato sauce and sauté for another 2 – 3 minutes.

borsch-russian-soup-20

Add diced bell peppers, chopped celery (celery, optional) and shredded cabbage into the soup including the sautéed onion mixture and mix. Simmer on low.

Shred or chop the chicken and …

borsch-russian-soup-21

 

 

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throw it into the soup along with a 14 oz can or 1 – 2 cups of frozen of garbanzo beans.

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Next chop cilantro, dill and add it to the soup. Also, add about 1 TSP of lime juice. Simmer on low for another 15 – 20 minutes. Then done. Let it stand for 15 minutes for the flavors to meld and serve with a dollop of sour cream or plain yogurt with a slice of bread. Enjoy!

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Note: The cooking process can be split in 2 days, the first day the chicken can be prepared, but save the bullion for the soup. And the rest can be done the next day.

Borsch Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Copyright ©2016 LessSimpleCarbs.com

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Borsch with Chicken New

Borsch Recipe

This Borsch with chicken is a healthy soup, full of vegetables

  • Author: HC
  • Prep Time: 30 min
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 10 - 12 people
  • Category: Soup
  • Method: Cooking, boiling, sautéing
  • Cuisine: Slavic

Ingredients

3-4 liters of water

3 chicken thighs or chicken back with 2 wings

2 bay leaves

1 TBSP of Salt & more for taste

Pepper, ground black

2 -3 medium potatoes

½ – 3/4 cabbage head, medium

1 diced green, red or yellow bell pepper

2 -3 celery, chopped (optional)

1 medium onion, finely diced

1 – 2 medium carrots, grated

1 small beet, peeled, washed and chopped

1 TSP sugar

1/2 cup of cooking oil

¼ cup of vinegar or pickle juice

14 oz can of tomato sauce

1 bunch cilantro & more for garnish

1 package of fresh baby dill (optional)

3-4 garlic cloves, grated

14 OZ of garbanzo beans (optional)

1 TSP lime juice

Garnish: Sour cream and fresh sprigs of cilantro or dill

Instructions

Skin and wash the chicken. Fill a pot with 3 – 4 liters of water, add chicken and 1 TBSP of salt and turn the stove on high till it lightly boils, then turn it down to low for it to simmer.

Remove the impurities that foam up on top with a sieve. Let it simmer for about 1 to 1.5 hours and check on the soup occasionally to keep removing the foams. The chicken will be ready when it rises to the surface.

Meanwhile, the chicken is cooking. Peel and dice potatoes about ½ inches and set aside.

Shred cabbage, dice bell peppers and chop celery sticks and set those aside in a bowl together. Also dice the onions, peel and grate carrots, and peel and grate beets and peel 3-4 garlic cloves.

When chicken is cooked through, remove and set aside the chicken.

Add diced potatoes and continue to simmer.   Meanwhile warm up a pan on high and fill with about 1/2 cup of oil, add the diced onions and grated carrots and as soon as it sears turn it down to sauté. Let it sauté for 5 minutes or until softened and onions are translucent. Add more oil if it seems to be dry.  Add grated garlic and sauté for 30 seconds.

Then add grated beets and a teaspoon of sugar and pour ¼ cup of vinegar or pickle juice on top and continue to sauté and mix very well. Then mix in a can of tomato sauce and sauté for another 2 – 3 minutes.

Add diced bell peppers, chopped celery (celery, optional) and shredded cabbage into the soup including the sautéed onion mixture and mix. Simmer on low.

Shred or chop the chicken and throw it into the soup along with a 14 oz can or 1 – 2 cups of frozen of garbanzo beans. Next chop cilantro, dill and add it to the soup. Also, add about 1 TSP of lime juice. Simmer on low for another 15 – 20 minutes. Then done. Let it stand for 15 minutes for the flavors to meld and serve with a dollop of sour cream or plain yogurt with a slice of bread. Enjoy!

Note: The cooking process can be split in 2 days, the first day the chicken can be prepared, but save the bullion for the soup. And the rest can be done the next day.

Copyright 2016 Homecookingisbetter.com

 

 

 

 

 

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About LSC 41 Articles
Hello, I love cooking and I enjoy sharing recipes with others. Stay tuned for more recipes.

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