Cooking Borscht
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    • Borscht with meatballsBorscht recipes with meat added in the form of meatballs. This borscht variety is especially loved by kids. Meatballs can be added to any borscht – green or classic red with beets.
    • Borscht with bone-based brothThese recipes start with beef bones as a base. Slow cooking beef bones makes the broth very thick, flavorful and savory. Fresh green cabbage, potatoes or beans, carrots, onions and of course beets add a variety of flavors to the most popular beetroot soup in the world.
    • Cold BorschtCold borscht is also known as Summer borscht or Chilled borscht. Cold borscht is very popular in summer months – it’s refreshing, has a kick of lemon and dill and is often served with boiled eggs and sour cream.
    • Poultry BorschtDuck, chicken, turkey and goose are used in poultry borscht recipes. Lighter than beef or pork soups, poultry borscht is packed with vitamins and flavors of various fresh vegetables and greens.
    • Mushroom BorschtMushroom borscht is very popular in Western regions of modern Ukraine and Carpathian mountains. Mushrooms add some forest aroma and, if used in vegetarian borscht recipes, provide that hearty and thick flavor without using meat.
    • Vegetable BorschtVegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup.
    • Borscht without beetsIs borscht without beetroot still a borscht? You bet! Flavorful and authentic Ukrainian borscht recipes that happen to have no beets but otherwise boast full flavor and amazing taste
    • Ukrainian BorschtHistorically correct and authentic Ukrainian borscht recipes some of which date back to 13th century. Some recipes call for beetroot brew, bread kvass, sauerkraut or fermented beets. As authentic as it gets!
    • Green BorschtGreen borscht is also known as White Borscht or Sorrel Soup. Spinach, collard greens and mustard greens are also widely used. Green borscht is light, loaded with vitamins, greens and bright flavors. This spring season soup can be meaty or vegetarian.
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Poultry Borscht

Duck, chicken, turkey and goose are used in poultry borscht recipes. Lighter than beef or pork soups, poultry borscht is packed with vitamins and flavors of various fresh vegetables and greens.

Poultry Borscht

Borscht with Turkey Legs and Fettuccini

Prepare turkey legs: take the skin off, cut off all the joints, tendons and fat. Cut the meat from the bones, leaving some on. Save the meat for other dishes of your liking. Peel ginger thoroughly not leaving any skin on. Add water to a deep pot and bring to Read more…

By Victoriia Revenko, 5 years ago
Poultry Borscht

Borscht with Brisket and Duck

Cut off all the meat from beef brisket. Use the bones left to make beef broth. Place bare bones into a deep pot, add water and bring to a boil. When water boils, skim off all the foam and reduce heat to low. Simmer for 3 hours. Add beef meat, Read more…

By Victoriia Revenko, 5 years ago
Poultry Borscht

Baby borsht with chicken

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 Read more…

By Victoriia Revenko, 5 years ago
Poultry Borscht

Flavorful Borscht with Chicken

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 Read more…

By Victoriia Revenko, 5 years ago

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