Duck, chicken, turkey and goose are used in poultry borscht recipes. Lighter than beef or pork soups, poultry borscht is packed with vitamins and flavors of various fresh vegetables and greens.
Very light and flavorful chicken borscht. Fresh bell pepper, cauliflower, kale turnips and of course beetroot. This is a great recipe for a quick and healthy spring borscht. Wash chicken breast under running water and place it in a pot. Quickly bring to a boil, remove any foam that might Read more…
Thick and very flavorful, this borscht combines all around fan favorites: duck meat, fresh mushrooms and, of course, beetroot! Served with garlic and sour cream it’s one of the most aromatic borscht recipes ever. Place duck legs into a bowl, add cold water, cover with a lid and bring to Read more…
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 Read more…
This is a very flavorful and light borscht that is very common in the Southern parts of Ukraine. The use of fresh tomatoes, fresh bell peppers and khmeli suneli spice mix make this recipe outstanding. Make it for your family – they will love it! First, divide whole chicken into Read more…
Divide your chicken into several parts and place them into a pot. Cover with cold water, add salt and bring to a boil. Remove any foam that might appear when the broth starts boiling. Cook chicken in a broth for 1-2 hours until a fork will pierce the thigh easily. Read more…
Cut the duck meat into bite sized pieces and sprinkle with liberal amount of black pepper. Cut bacon into squares and place into a large skillet or a deep pot. Fry on medium high heat until bacon starts producing liquid fat. Add duck pieces and keep frying until duck turns Read more…
This is one of the oldest borscht recipes that dates back to the 17th century. It’s quite simple and uses only a few ingredients that were generally accessible in any Ukrainian village. Historically correct cuisine at it’s finest. For this recipe you will need a whole chicken. Cut the chicken Read more…
This thick borscht with duck or goose is a perfect hearty meal for cold winter days. It’s also a great choice of soup for everyone who doesn’t consume pork or beef. You can make this borscht with bone based broth or, for a lighter version, start with water. Here’s how Read more…
This borscht calls for using duck bones, skin and fat. If have bought the whole duck, cut the meat off of the bones and save it for another dish. Cut the duck fat off and save it for frying the vegetable liaison. Wash duck bones and skin under warm running Read more…
Cut chicken into several pieces and wash thoroughly. Place into a pot, cover with cold water and bring to a boil. Skim off any foam that appears when the chicken starts to boil. Turn the heat down to low, cover with a lid and simmer for 1-2 hours. The chicken Read more…