Chicken Borscht Recipes

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BORSCHT I



Borscht I image

This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Provided by DeeDee Henderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h25m

Yield 8

Number Of Ingredients 17

6 cups water
¾ tablespoon salt
½ cup finely chopped carrots
¼ cup chopped green bell pepper, divided
½ stalk celery, chopped
1 medium beet
½ cup canned peeled and diced tomatoes
3 potatoes, quartered
⅓ cup butter
½ cup chopped onion
1 ½ cups canned tomatoes
3 cups finely shredded cabbage, divided
¼ cup heavy cream
¾ cup diced potatoes
1 tablespoon dried dill weed
¼ teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste

Steps:

  • Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
  • Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
  • Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
  • Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 23.6 g, Cholesterol 25.5 mg, Fat 9.3 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 898 mg, Sugar 4.7 g

CHICKEN BORSCHT



CHICKEN BORSCHT image

Categories     Soup/Stew     Chicken     Simmer

Yield 8 Bowls

Number Of Ingredients 15

8 cups chicken stock
2 pounds chicken breasts, skin removed
3 large russet potatoes (about 2 pounds), peeled and cut into 1-inch dice
1 16-oz can tomatoes, chopped
3 large fresh beets (about 1 1/2 pounds), peeled and shredded
1 large onion, chopped
1 large carrot, peeled and grated
1/4 medium head cabbage, shredded (about 2 cups)
5 tablespoons red wine vinegar
3 tablespoons tomato paste
2 large cloves garlic, chopped
1 bay leaf
Garnish:
Sour cream
chopped fresh dill

Steps:

  • Combine stock and chicken in large heavy pot. Bring to simmer over medium heat. Reduce heat, cover and simmer until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate and cool. Add potatoes, tomatoes, beets, onion, carrot, cabbage, vinegar, tomato paste, garlic and bay leaf to pot. Bring soup to simmer. Cover and simmer until vegetables are tender, about 30 minutes. Meanwhile, cut chicken meat off bones, and shred or cut into soup size pieces. Add chicken to soup. Simmer uncovered 20 minutes. Season to taste with walt and pepper. Garnish with sour cream and chopped dill.

BORSCH



Borsch image

Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread

Provided by Olia Hercules

Categories     Soup

Time 2h20m

Number Of Ingredients 16

1kg fatty beef shin, (left in large chunks)
1 onion, peeled and left whole
1 bay leaf
2.2kg potatoes, peeled and chopped
2 tbsp sunflower oil
1 onion, finely diced
1 carrot, roughly grated
200g beetroot, peeled and chopped into matchsticks
1 red pepper, chopped (optional)
½ x 400g can chopped tomatoes
6 prunes, pitted (we used French Agen prunes)
½ white cabbage, shredded
400g can red kidney beans, drained and rinsed
100ml soured cream or crème fraîche, to serve
½ bunch dill, chopped
crusty bread, to serve

Steps:

  • To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
  • Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
  • Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
  • Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium

CHICKEN AND VEGETABLE BORSCHT



Chicken and Vegetable Borscht image

Make and share this Chicken and Vegetable Borscht recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, chopped
4 packed cups thinly sliced green cabbage
3 medium white potatoes, cut into 1/2 inch cubes
2 medium beets, peeled and coarsely shredded
1 large carrot, peeled and coarsely shredded
1 bay leaf
1 tablespoon tomato paste
salt
12 grape tomatoes, halved
2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
15 ounces great northern beans, rinsed and drained
1/4 cup finely chopped fresh dill

Steps:

  • Heat oil in a large pot over medium heat.
  • Add garlic and onions and cook until soft, about 10 minutes.
  • Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
  • Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
  • Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.

Nutrition Facts : Calories 390.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 25.2, Sodium 364.1, Carbohydrate 67.3, Fiber 21.9, Sugar 23.9, Protein 23.1

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