Cut chicken breasts into halves, place into a pot, add cold water and cover with a lid. Bring to a boil and skim all of the foam that forms on top. Turn the heat to low, add half of the onion and simmer for 1 ½ – 2 hours, skimming all the fat and foam in the process. Add salt 30 minutes before the broth is done. Take boiled chicken out of the broth and cut into pieces. Strain the broth and skim all the fat that is left.
Finely shred green cabbage, beetroot, carrots and yellow onion, cube potatoes and green beans. Place the vegetables into a steamer and cook for 30 minutes. Transfer steamed veggies into a blender, add salt and oil and blend until well combined. Store broth, blended vegetables and shredded meat in separate containers up to 4 days in the fridge and up to two weeks in the freezer.  To make one serving of borscht take around 8 oz of broth, bring to a boil in a small pan, add blended vegetable mix (around 5 oz) and add a couple pieces of boiled chicken. Boil everything for 5-7 minutes and serve.

You will need:

For broth:  

  • Water – 9 cups
  • Chicken breast – 1 pound
  • ½ yellow onion
  • Salt – 1½ teaspoon

For borscht:      

  • Beetroot – 8 oz
  • Green cabbage – 8 oz
  • 2 medium potatoes
  • 1 medium carrot
  • 1 yellow onion
  • Green beans – 4 oz
  • Vegetable oil – 2 tablespoons
  • Salt – to taste

Also known as: kids borscht


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