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.
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…
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…
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…
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…