Borscht β€œRed-Beautiful” with Chicken

by Editorial Staff

It’s not borscht, it’s just a secret weapon. πŸ™‚ Any man cannot resist such borscht.

Cook: 1 hour

Servings: 6


  • Chicken (any parts) – 600 g
  • Potatoes – 2-3 pcs.
  • Beets – 1 pc.
  • Beans – 0.5 cups
  • Carrots – 1 pc.
  • White cabbage – 200-300 g
  • Bulb onions – 1 pc.
  • Tomato paste – 1 tbsp
  • Bay leaves – 2-4 pcs.
  • Garlic – 2 cloves
  • Vegetable oil – 4 tbsp
  • Greens – 0.5 bunch
  • Salt to taste


  1. Cook the beans until tender.
  2. Wash the chicken. Pour 2.5 liters of water. Place the meat in the water. As it boils, remove the foam. Cook over the smallest heat under the lid.
  3. While the meat is cooking – peel and wash the potatoes, cut into cubes. Peel and wash the onions and carrots. Dice the onion. Grate carrots on a coarse grater.
  4. After 15 minutes of boiling the chicken, add potatoes, onions, and carrots to the saucepan.
  5. Peel and wash the beets. Grate on a coarse grater. Heat a frying pan, pour in vegetable oil, simmer the beets, stirring occasionally, over medium heat for 3-5 minutes. Add tomato paste. Mix.
  6. Finely chop the cabbage. Peel and chop the garlic.
  7. Put ready-made beans, cabbage, beets, and garlic into a saucepan. Season with salt to taste and add the bay leaf. Cover the chicken borscht with a lid and let it simmer for 10 minutes. Add greens.
  8. Borscht with chicken β€œRed-Beautiful” is ready. Serve with sour cream. Enjoy your meal!

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