Red Borscht with Chicken
Soups • Russian
Description
Red borscht with chicken is a hearty and vibrant soup that combines the earthy flavors of beets with tender chicken pieces. This dish is a staple in Eastern European cuisine and is often served with a dollop of sour cream and fresh dill. It's perfect for a comforting meal any time of the year.
Ingredients
- Beetroot 5 oz
- Chicken fillet 15 oz
- Carrot 5 oz
- Potato 5 oz
- White Cabbage 5 oz
- Onion 2 pieces
- Garlic 3 cloves
- Sugar 3 spoons
- Passata Tomato Sauce 2 spoons
- Vinegar essence 2 spoons
- Coriander essential oil 1 tablespoon
- Ground coriander 1 tablespoon
- Salt to taste
- Vegetable Oil 2 spoons
- Allspice berries 3 pieces
- Bay leaf 2 pieces
Step-by-Step Guide
Step 1
Wash the chicken breast and place it in a pot of water. When the water starts to boil, skim off the foam. Then add allspice, coriander seeds, bay leaf, and season with salt to the broth.
Step 2
Peel the potatoes, cut them into cubes, and add them to the broth.
Step 3
While the broth is simmering, prepare the dressing: chop the onion, grate the beetroot and carrot on a coarse grater, and crush the garlic. Sauté in a pan with vegetable oil until the vegetables become soft. Add vinegar and stir, allowing it to evaporate.
Step 4
Add sugar and ground coriander to the tomato paste, stirring to eliminate any lumps, and then add it to the vegetables. Cook for another 5 minutes.
Step 5
Chop the cabbage into small cubes. Add it to the broth along with the dressing and stir everything thoroughly.
Step 6
Remove the chicken from the broth, cut it into small pieces, and add it back in. Cook for another 5 minutes. Turn off the heat and let the borscht steep for another couple of hours.
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