Wash chicken thighs under cold running water. Place into a pot, pour 8 cups of cold water, add salt and bring to a boil. Take all the foam off, turn the heat down and simmer on low for 30-40 minutes. After the broth is done, take the thighs out and separate meat from the bones and cut into cubes. Strain the broth.  
Wash tomatoes and cut a shallow X on the bottom of each tomato with a sharp knife. Bring a gallon of water to a boil and immerse tomatoes in the boiling water. Let them sit for 30-60 seconds and transfer the tomatoes immediately into ice cold water. Peel the skins. Cut into small pieces or use a grater.
Cut the onion into small cubes, place in a skillet and roast with vegetable oil until it turns golden. Add shredded carrots and cook for another 5-7 minutes. Add your shredded tomatoes along with tomato puree and cook for another 5 minutes. Grate celery root and parsley root using a shredder and add into the mixture. Cook for 3-5 minutes.
Cut beetroots into strips and potatoes into cubes. Finely shred your cabbage. Bring the broth to a boil, add cubed chicken thigh meat and beetroot and let it simmer for 25 minutes uncovered. Then add potatoes and fried vegetable mixture, sugar, bayleaf, a few peppercorns, salt and let it cook for 20 minutes. Add shredded cabbage, minced garlic and chopped parsley, rapidly bring to a boil and turn the heat off. Let the borscht stand for 30-40 minutes.
Serve borscht with sour cream and rye bread and/or yeast dinner rolls and garlic gravy.  

You will need:

For broth:  

  • Water – 8 cups
  • Chicken thighs – 1 ½  pound
  • Salt – 2 teaspoons

For borscht:      

  • Beetroot – 10 oz
  • Green cabbage – 10 oz
  • 4 medium potatoes
  • 2 carrots
  • 1 parsley root
  • ½ celery root
  • 1 yellow onion
  • 2 tomatoes
  • Tomato puree – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Garlic – 2 cloves
  • Sugar – 1 tablespoon
  • Parsley
  • Peppercorn
  • Bay leaf
  • Salt – to taste

To serve borscht:       

  • Sour cream
  • Rye bread


  • Sour cream
  • Ukrainian dinner rolls
  • Garlic gravy

Making yeast dinner rolls:
Heat the water a little, add in the yeast and a quarter of the flour, mix well, cover with a kitchen towel and leave to rise for about 40 minutes. After the pre-dough has increased in size 2-3 times, add the remaining flour and oil and mix well with your hands. Mix until the dough is soft and doesn’t stick to hands anymore. Cover the dough with a towel again and let rise for 1 – 1 ½ hours.
Sprinkle flour on a table and mix the dough again. Form dinner rolls and place on a greased baking sheet 2 inches apart. Leave the dinner rolls for 3- minutes to rise again. Meanwhile, beat 1 egg with 1 tablespoon of water and brush dinner rolls before placing them in the oven. Heat the oven to 350 degrees and bake dinner rolls for 15-20 minutes or until golden.

You will need:

  • All purpose flour – 2 cups
  • Dry yeast – ½  package
  • Sugar – 1 tablespoon
  • 1 Egg
  • Water – ½ cups
  • Vegetable oil – 2 teaspoons
  • Salt – ½ teaspoon

Making garlic gravy:
Mince the garlic and grind well with salt. Add water and oil and mix well until combined.

You will need:

  • Garlic – 4 cloves
  • Salt – little less than 1 teaspoon
  • Vegetable oil – 1 tablespoon
  • Water – ½ cup


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