Borscht with Chicken and White Cabbage

by Editorial Staff

How many housewives – so many borscht recipes. I’m right? Today I offer borscht with chicken and white cabbage. This is probably the fastest borscht after the lean version.

Cook: 1 hour

Servings: 8


  • Chicken – 600 g
  • Water – 2.5 l
  • White cabbage – 300 g
  • Potatoes – 2-3 pcs.
  • Carrots – 1 pc.
  • Beets – 1 pc.
  • Celery root – 50 g
  • Bulb onions – 1 pc.
  • Tomato paste – 1-2 tbsp
  • Garlic (optional) – 3 cloves
  • Vegetable oil – 4 tbsp
  • Flour – 1 tbsp
  • Bay leaf – 2 pcs.
  • Salt to taste
  • Pepper to taste


  1. Wash the chicken. Put the chicken in a saucepan, pour 2.5 liters of water. Let it boil, removing the noise. Salt. Cook for about 20 minutes.
  2. While the chicken is cooking, prepare the vegetables. Peel, wash, and cut the potatoes. Peel, wash, and coarsely grate the beets (or cut into strips).
  3. Peel and wash onions, celery root, carrots. Cut carrots and celery into strips. Dice the onion.
  4. Cut the cabbage into thin strips. Wash greens and chop finely.
  5. Put potatoes, celery, half carrots, and onions in the broth.
  6. Preheat a frying pan. Pour in vegetable oil. Layout the prepared beets. Simmer, stirring occasionally, over medium heat for 7-10 minutes. Place the beets and cabbage in the broth.
  7. Pour vegetable oil into the pan. Place the other half of the carrots and onions. Simmer vegetables, stirring occasionally, over medium heat for 3-4 minutes. Then add 1 tablespoon. a spoonful of flour. Mix. Add tomato paste. Mix. Simmer for 1 minute.
  8. Put the frying in the borscht. Peel and crush the garlic in a garlic bowl. Put in borscht. Season with pepper, add the bay leaf. Let the borscht with chicken simmer for 5-10 minutes.
  9. Add greens to the borscht before serving. Red borscht with chicken is ready. Borscht with chicken can be served. Bon Appetit!

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