Borsch with Chicken New

Borsch Recipe

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


Units Scale
  • 34 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
  • 23 medium potatoes
  • 1/23/4 cabbage head, medium
  • 1 diced green, red or yellow bell pepper
  • 23 celery, chopped (optional)
  • 1 medium onion, finely diced
  • 12 medium carrots, grated
  • 1 small beet, peeled, washed and chopped
  • 1 TSP sugar
  • 1/2 cup of cooking oil
  • 1/4 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)
  • 34 garlic cloves, grated
  • 14 oz of garbanzo beans (optional)
  • 1 TSP lime juice
  • Garnish: Sour cream and fresh sprigs of cilantro or dill


  1. Skin and wash the chicken. Fill a pot with water, add chicken and  salt and turn the stove on high till it lightly boils, then turn it down to low for it to simmer.
  2. 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.
  3. Meanwhile, the chicken is cooking. Peel and dice potatoes about ½ inches and set aside.
  4. 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 garlic cloves.
  5. When chicken is cooked through, remove and set aside the chicken.
  6. 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.
  7. Then add grated beets and a teaspoon of sugar and add 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.
  8. Add diced bell peppers, chopped celery (celery, optional) and shredded cabbage into the soup including the sautéed onion mixture and mix. Simmer on low.
  9. Shred or chop the chicken and throw it into the soup along with canned or frozen garbanzo beans. Next chop cilantro, dill and add it to the soup. Also, add about 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.

  1. Prep/Cook/bake time may change when changing portions of ingredients

Copyright 2016

Keywords: Borscht recipe, Russian borscht recipe, chicken soup recipe, best chicken soup recipe,

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