Chicken Borscht Recipe -
Chicken Borscht Recipe
  • READY IN 2 hr

Chicken Borscht

Recipe by  

"A hearty borscht that makes a great meal. Serve with some crusty bread. And the leftovers are even better the next day."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr 20 mins

    2 hrs


  1. Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.
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Reviews More Reviews

Sep 14, 2010

Excellent! I've never made borscht before but this was great! I substituted chicken breasts for the chicken thighs and then shredded them.

Sep 08, 2010

This was delicious. It was hearty and aesthetically looked great too. I modified a few things- I used bagged cole slaw for the cabbage and used beets I had prepped & frozen previously, which sped up the process. I also substituted red wine for the red wine vinegar. This soup has a delicious flavor! Even my husband, the self proclaimed non-vegetable eater, went back for seconds!


14 Ratings

Sep 23, 2010

Great! All in my family liked it... even asked for seconds. Thanks!

Oct 04, 2011

Yes agree on the Dill the original recipe I submitted had a spoonful of sour cream and a sprinkle of dill to finish in the bowl. Allrecipes left it out for some reason.

Dec 17, 2010

This was fantastic, the perfect bowl of a hearty soup on a winter day. Thanks

Sep 24, 2011

Very close to traditional ukrainian recipes. Borsch is so much more than just boiled beets! I would add *dill*

Feb 04, 2011

great winter soup with lots of winter vegetables, but not heavy. I added some honey.

Dec 30, 2012

This was an excellent recipe. It was my first time making Borscht with my sister since I got back from a Russian trip this last summer. We tried Chicken rather than pork for something different. Other than what is in this recipe we changed Bay Leaf for some dill weed and parsley. We also added a teaspoon of sugar for a little extra flavoring. We also had about a teaspoon of pepper and salt. It turned out really good. I would definitely use this recipe again. Also to finish it off we topped it with sour cream for a final dish to serve. It will be a great dish for our New Years celebration tomorrow.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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