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 is ready when you can easily pierce chicken thighs with a fork. Add salt 30 minutes before the broth is done. Take the chicken out, separate meat from bones and set the meat aside. Strain the broth.
Bring the broth to a boil again and add bite sized pieces of chicken meat. Cut green beans into strips and add to a boiling broth. Add peppercorns, bay leaves, beetroot brew, salt, if you need any, and boil for 5 minutes.
Boil eggs and peel them. Separate egg whites from egg yolks. Mix egg yolks with sour cream thoroughly and add to borscht when it cools down a little.

You will need:

For broth:   

  • Water – 6 cups
  • Chicken OR chicken thighs OR chicken quarters – 32 oz
  • Salt – 1 teaspoon

For borscht:       

  • Green beans – 16 oz
  • Beetroot brew – 2 cups
  • 5-6 peppercorns
  • 2 bay leaves
  • 4 eggs
  • Sour cream – ½ cup
  • Salt – to taste

Making beetroot brew:

Peel and wash your beetroots. Cut ⅕ of beetroot into large pieces, mix with whole beetroot and place into a clean glass or clay dish. Add cold water and leave for two days in a warm place. After the fermentation is over, transfer the brew to the fridge. The brew is ready in 13-15 days. Remove any mildew that might have appeared on top of the brew.

You will need:

  • Beetroot – 2 pounds
  • Water – 8 cups


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