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 appear and turn the heat down to low. Keep cooking on low for 40 minutes.

Peel half of your beetroots and cut them into thin strips. Divide cauliflower into florettes. Cut onions, carrots and potatoes into small cubes. Cut kale turnips in halves.

When chicken has been cooking for 40 minutes, add all the vegetables into the pot. Bring to a boil, turn the heat down to low and cook for 30 minutes. Then add sugar, salt, chopped dill and parsley and remove from heat.

Peel beetroots that you have left and shred them. Add to borscht after you’ve turned the heat off and mix really well.

You will need:

For Broth:

  • Water – 6 cups
  • Chicken breast – 12 oz

For Borscht:

  • Beetroot  – 12 oz
  • 2 Medium potatoes
  • 1 Carrot
  • 1 Yellow onion
  • Cauliflower – 12 oz
  • Kale turnip – 12 oz
  • Sugar – 1 tablespoon
  • Chopped parsley – 1 tablespoon
  • Chopped dill – 1 tablespoon
  • Salt – to taste


You can also add canned peas (3 tablespoons) and 1 cubed green bell peppper to this borscht. In this case add peas and bell pepper to borscht along with all other vegetables.


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