Ingredients:

• 1 chicken breast (or other meat, about 300 g)
• 3-4 potatoes, peeled and cubed
• 1 carrot, peeled and grated
• 1 onion, finely chopped
• 300-400 g cabbage, shredded
• 1 beetroot, peeled and grated
• 1 tablespoon tomato paste
• 2-3 sprigs of dill and parsley, chopped
• 2 whole black peppercorns
• 1 allspice peppercorn
• 1-2 bay leaves
• 1 teaspoon ground paprika
• 2 garlic cloves, minced
• 1 tablespoon salt (or to taste)
• 2-3 tablespoons vegetable oil (for sautéing)
• Sour cream and green onions, for serving

Steps on How to Do It:

1. Prepare the Chicken and Broth:
   • In a large pot, add the chicken breast (or your choice of meat) and fill the pot with about 6-7 cups of water. Bring the water to a boil over medium-high heat, skimming off any foam that rises to the surface.
   • Once boiling, reduce the heat to low and simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken from the broth and set aside to cool. You can shred or cube the chicken once it’s cool enough to handle.
   • Keep the broth simmering and ready for the next steps.
2. Sauté the Vegetables:
   • In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Add the chopped onions and grated carrots and sauté for about 5 minutes until the vegetables are softened and lightly golden.
   • Add the grated beets to the skillet and cook for another 5-7 minutes, stirring occasionally to prevent sticking. The beets will start releasing their deep red color.
   • Stir in 1 tablespoon of tomato paste and mix well to coat the vegetables. Continue cooking for another 2 minutes, allowing the tomato paste to caramelize slightly. Remove from heat and set aside.
3. Add the Potatoes and Spices to the Broth:
   • Add the cubed potatoes to the simmering chicken broth. Season with 1 tablespoon of salt, 2 whole black peppercorns, 1 allspice peppercorn, and 1-2 bay leaves.
   • Let the potatoes cook in the broth for about 10-15 minutes, or until they are fork-tender.
4. Add the Cabbage and Sautéed Vegetables:
   • Once the potatoes are cooked, add the shredded cabbage to the pot and simmer for another 5 minutes.
   • After the cabbage has softened, carefully add the sautéed onion, carrot, and beet mixture to the broth. Stir well to combine all the flavors and bring the soup back to a gentle simmer.
5. Add the Chicken and Paprika:
   • Add the cooked chicken (shredded or cubed) back into the pot. Stir in 1 teaspoon of ground paprika and the minced garlic.
   • Allow the borscht to simmer for another 5-10 minutes to ensure all the flavors meld together.
6. Finish and Garnish:
   • Taste the borscht and adjust the seasoning if necessary, adding more salt or pepper to taste.
   • Stir in freshly chopped dill and parsley, then remove the pot from heat. Let the soup rest for a few minutes before serving to allow the flavors to fully develop.
7. Serve:
   • Ladle the hot borscht into bowls and serve with a generous dollop of sour cream and a sprinkle of chopped green onions. The sour cream adds creaminess and balances the tangy, sweet flavors of the soup.
   • Enjoy the borscht with a slice of crusty bread for a complete meal.

Nutrition Facts (Per Serving):

• Calories: 280 kcal
• Protein: 18 g
• Fat: 8 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Sodium: 700 mg
• Sugars: 8 g

Note: Nutrition values are estimates and can vary based on the specific ingredients and portions used.

Frequently Asked Questions (FAQs):

1. Can I use a different type of meat?
   • Yes, you can use beef, pork, or even lamb instead of chicken. The cooking time for these meats may vary, so make sure they are fully cooked and tender before adding them back to the soup.
2. Can I make this soup vegetarian?
   • Absolutely! To make a vegetarian version, simply omit the meat and use vegetable broth instead of chicken broth. You can also add beans or lentils for extra protein.
3. Can I make this borscht ahead of time?
   • Yes! In fact, borscht often tastes even better the next day as the flavors continue to meld. Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
4. What can I serve with borscht?
   • Borscht is traditionally served with a dollop of sour cream and a side of dark rye bread or crusty white bread. You can also serve it with boiled potatoes or dumplings for a heartier meal.
5. Can I adjust the seasoning and spices?
   • Of course! Feel free to adjust the amount of salt, pepper, paprika, and garlic to your taste. If you prefer a spicier soup, add more ground paprika or a pinch of chili flakes.

Tips on How to Make It:

• Grate the Beets Last: To keep the beets from staining other vegetables, grate them last, just before adding them to the sautéed onions and carrots.
• Don’t Overcook the Cabbage: The cabbage should be tender but still have a bit of texture. Be careful not to overcook it, as it can become mushy.
• Add Vinegar for Extra Tang: If you prefer a tangier borscht, add a splash of white vinegar or a teaspoon of lemon juice towards the end of cooking to brighten the flavors.
• Customize Your Borscht: You can add other vegetables like bell peppers, celery, or zucchini to make the soup heartier. Some people also like to add kidney beans for extra protein.

Storage Tips:

• In the Refrigerator: Store leftover borscht in an airtight container in the refrigerator for up to 3 days. The soup’s flavors will continue to improve as it sits.
• In the Freezer: Borscht freezes well! Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat borscht on the stovetop over medium heat until warmed through. Add a little water or broth if the soup has thickened during storage.

Conclusion:

This Classic Ukrainian Borscht with Chicken is a flavorful, nutritious, and colorful soup that’s both hearty and comforting. The combination of tender chicken, earthy beets, and a variety of fresh vegetables creates a perfect balance of sweetness and tang. Finished with fresh herbs, a hint of garlic, and a dollop of sour cream, this borscht is a complete meal on its own.

Not only is this dish packed with nutrients, but it’s also versatile—feel free to make it vegetarian or use different types of meat to suit your preferences. Borscht is ideal for meal prepping as it tastes even better the next day. Enjoy this comforting bowl of goodness with family or friends, and savor the rich flavors and tradition behind this beloved Eastern European dish.

Happy cooking!