This borscht is packed with proteins! Brisket, chicken and beans make this recipe very filling and nourishing – exactly what you need on a cold winter day.

Wash brisket under running water and place into a pot. Cover with cold water and quickly bring to a boil. Turn the heat down to low so it barely simmers and remove any foam that appears on the surface of the broth. Cover the pot with a lid and cook for 1 hour. Add salt 30 minutes before the broth is done. Take brisket out, cool it down and cut into strips. Transfer it to a separate container and cover with a lid. Strain the broth.

Return broth back to a pot and add chicken thighs. Slowly bring to a boil and remove any foam that will appear. Cook chicken for 40 minutes on low heat. Take the chicken out, separate meat from the bones and cut in into bite sized pieces.

Place dry beans into a bowl, cover with water and soak for 5 hours. Cook the beans in the same water for about an hour. Add salt 10 minutes before beans are done. Strain the beans.  

Wash and peel beetroot. Cut into thin strips and cook with butter on a skillet for 10 minutes. Then add white vinegar, sugar, tomato puree and cook for another 20 minutes on medium low heat.

Cut carrots into thin strips and onions into small cubes. Place in a skillet with butter and cook on medium heat until the vegetables develop golden color. Then add half of minced garlic and cook for another minute.

Take brisket out of the container and fry in a skillet with butter until it develops nice and golden color.

Bring the broth back to a boil and add boiled beans, stewed beets, fried onions and carrots and cook for 5 minutes. Then add cubed potatoes and boil for another 15 minutes. Next, add brisket, shredded green cabbage and salt to taste. Also add bay leaf, peppercorns and minced garlic. Cook for 10 minutes more and add cut chicken meat before turning the heat off. Mix well and leave borscht for 20 minutes to stand before serving.

You will need:G

For broth:

  • Water – 10 cups
  • Brisket – 12 oz
  • Chicken thighs – 14 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 10 oz
  • Fresh green cabbage – 10 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • Dry beans – 1/2 cup
  • Tomato puree – 3 tablespoons
  • Butter – 3 tablespoons
  • Garlic – 3 cloves
  • Sugar – 1 tablespoon
  • White vinegar – 1 tablespoon
  • 4-5 peppercorns
  • 2 bayleaves
  • Salt – to taste

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