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 into several pieces and wash all of them thoroughly under cold running water. Place the chicken into a deep pot, add water and cover with a lid. Quickly bring to a boil, turn the heat down to low and simmer for 2 hours. Skim off any foam that appears during the first minutes of boiling. Add salt 30 minutes before the chicken is ready. Take the boiled chicken out of the broth and separate the meat from the bones. Cut the meat into bite sized pieces. Strain the broth.
Bring the broth to a boil and add chicken meat and cut green beans. Also add bay leaves, peppercorns and beetroot brew. Taste for salt and add more, if needed. Cook for 5 more minutes. Meanwhile, crack the eggs and separate yolks from whites. Combine yolks with sour cream and mix them together really well. Add the mixture to borscht when it cools down a little.
You will need:
For broth:
- Water – 6 cups
- 1 whole 2 pound chicken
- Salt – 1 teaspoon
For borscht:
- Green beans – 12 oz
- Beetroot brew – 2 cups
- 5-6 peppercorns
- 2 bay leaves
- 4 eggs
- Sour cream – ½ cup
- Salt – to taste
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