Chicken Borscht is a hearty, traditional dish that brings incredible depth of flavour to your table. This beetroot and chicken soup combines tender meat with earthy root vegetables for a truly satisfying meal.
If you want an authentic Eastern European comfort food experience, this Chicken Borscht is exactly what you need. It is a warming family meal that looks stunning in the bowl with its vibrant ruby-red color and bright red broth. I love how the rich and savory chicken base pairs perfectly with the sweet and sour flavor profile of the fresh vegetables. This Chicken Borscht recipe is incredibly forgiving, allowing you to create a hearty winter soup or comforting soup without needing advanced culinary skills. It provides a rustic presentation that feels wonderfully homely on a cold evening.
Once you learn how to make chunky borscht with chicken broth, you will want to keep a batch in your fridge constantly. It is a hearty borscht with chicken that truly delivers on absolute comfort and flavour.
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Ingredients
Here is what builds this homemade beet soup with shredded chicken and gives it depth, colour, and balance:
- Homemade chicken stock / chicken bone broth – creates a rich and savoury chicken base and defines the whole soup. Scroll down as I have wrote about my way to cook the chicken stock.
- Shredded cooked chicken – adds protein and makes the soup filling without feeling heavy.
- Raw red beets / fresh beetroot – bring the earthy flavour of beets and that bright red broth.
- Julienned beets / matchstick beets – cook evenly and keep a pleasant bite in the soup.
- Grated carrots and chopped celery – add sweetness and background flavour during sautéing root vegetables.
- Thinly sliced white cabbage – gives body and a slightly sweet softness to the soup.
- Distilled white vinegar – essential acid for soup to balance sweetness and help with locking in the red colour of beets.
- Onion – builds the base flavour during sautéing.
- Vegetable oil – helps soften and develop flavour in vegetables.
- Fresh dill and flat-leaf parsley – classic garnish that lifts the whole dish.
- Salt and pepper – for balance and seasoning.
Chicken Stock (Borscht Base)
This Chicken Borscht is not an overly complicated recipe; it is really simple and straightforward. But first, you need the borscht base — the stock. It is the major ingredient for this soup, so it has to be of good quality. I always try to use my own homemade chicken stock / chicken bone broth.
Place a whole chicken, chicken carcass, or bone-in parts like legs or wings into a large stock pot. Add vegetables such as leek, unpeeled onion, carrot, celery, and parsnip. Drop in a few bay leaves and peppercorns, then cover everything with cold water. Do not add salt at this stage, as it is better to season later depending on how you use the stock.
Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 1.5 hours. During this time, the flavour develops slowly, and the broth becomes rich and clear.
Once ready, remove and discard the vegetables. Take out the chicken and allow it to cool slightly, then start shredding chicken from the bone for your soup. Strain the liquid through a fine mesh sieve or cloth to remove any impurities. You will end up with a clear, flavourful homemade chicken stock that works perfectly for Chicken Borscht and other soups.
Instructions
Now that we have a chicken stock ready, we can start to cook His Majesty Chicken Borscht, and here are the instructions how to do it:
- Step 1: Use a very large pot. It is always overfilling, so trust me and take the large pot. In that pot, heat the oil and add the thin onion quarters, grated carrot, and chopped celery. Add some salt and pepper and sauté the veggies for 5 minutes until golden, as sautéing root vegetables builds your base flavour.
- Step 2: Peel the raw red beets / fresh beetroot and julienne them — cut into thin matchsticks. Add the beets to the pot, along with the distilled white vinegar for soup and 200 ml of your ready chicken stock. Stir everything well and let it cook for 15 minutes until the beets soften.
- Step 3: Cut the thinly sliced white cabbage and throw it into the pot; pour in 200 ml more of the stock. Let it cook for 10 minutes.
- Step 4: Add the rest of the stock and the cooked, shredded chicken meat, heat through for about 10 minutes. Taste for salt and pepper and adjust if needed. If you need more sourness, then add more vinegar. Serve it with fresh chopped herbs like parsley or dill, minced garlic, and a generous dollop of sour cream. His Majesty Borscht is usually tastier the next day, when all the flavours are combined.
Hint: Always wait until the very end to do your final taste test, as the sweet and sour flavor profile takes time to fully develop in the pot.
How to Serve and How to Store Chicken Borscht
Chicken borscht with fresh dill and sour cream tastes best served hot with a generous dollop of sour cream melting into the bright red broth. I often add a touch of minced garlic and good rye bread. This comforting soup becomes even better the next day as the flavours deepen and settle, making it ideal for batch cooking.
Store it in the fridge for up to 3 days, and reheat gently without boiling to preserve the texture and colour. You can also freeze it, but add fresh herbs only when serving to keep the flavour fresh.
Top Tips to Make the Best Chicken Borscht
- Shredding chicken from the bone instead of chopping keeps the texture tender. The fibres absorb the broth better and integrate into the soup naturally. It also prevents the chicken from becoming rubbery.
- Locking in the red colour of beets depends on acidity. Adding distilled white vinegar early helps preserve that vibrant ruby-red colour. Without acid, the soup can turn dull brown. Lemon juice works as an alternative, but vinegar gives a more traditional taste.
- Julienning vegetables properly matters more than it seems. Matchstick beets cook evenly and keep their shape in the soup. Thick chunks can stay undercooked while thin ones dissolve. Consistency creates that classic chunky texture.
- Sautéing root vegetables builds flavour from the start. This step draws out natural sugars from carrots and onions. Skipping it results in a less developed soup. Take a few extra minutes here—it makes a noticeable difference.
- Balancing sweetness and acidity defines the dish. Beetroot brings natural sweetness, while vinegar adds sharpness. Taste the soup towards the end and adjust gradually. This balance is what makes Chicken Borscht stand out.
- Use a large pot for one-pot soup preparation. The vegetables release liquid and expand as they cook. A small pot can lead to uneven cooking and spills. Extra space allows proper mixing and simmering.
- This soup improves overnight. As it rests, flavours meld and deepen. The cabbage softens further and absorbs the broth. That is why many consider it better the next day.
- Fresh herbs should always be added at the end. Dill and flat-leaf parsley lose their aroma if overcooked. Adding them just before serving keeps the flavour bright. It also enhances the rustic presentation.
FAQ
What makes Chicken Borscht different from traditional borscht?
Chicken Borscht uses a rich and savoury chicken base instead of beef or purely vegetable stock. This makes it lighter but still deeply flavourful. It also pairs well with shredded chicken, adding protein and texture. The result is a more delicate yet still hearty winter soup.
Can I use shop-bought stock?
Yes, but the flavour will differ. Homemade chicken stock has more depth and body due to slow simmering bones. Store-bought versions can be enhanced with herbs and garlic. Still, for best results, homemade is strongly recommended.
Why should I cook the stock without a lid?
Simmering your homemade bone broth uncovered prevents the liquid from boiling too vigorously. A rolling boil will emulsify the fats and impurities back into the water, resulting in a cloudy, greasy stock. Keeping the pot open allows you to skim the surface easily. This gentle method yields a beautifully clear liquid base for your soup.
How do I know if I have added enough acid or salt?
You must taste the broth right at the end of the cooking process, before serving. As the water evaporates and the vegetables release their sugars, the flavour profile changes dramatically from the beginning. You are looking for a distinct sweet and sour balance that wakes up your palate. Always trust your palate and add more salt or vinegar drop by drop until it tastes vibrant.
Why is my soup lacking flavour even though I followed the steps?
The most common reason for a bland soup is using a weak, store-bought stock or simply under-seasoning the pot. Because this dish contains so much water and sweet root vegetables, it requires a generous amount of salt to bring out the savoury notes. You need a sharp hit of vinegar to wake up the heavy flavours. Do not be afraid to aggressively adjust the seasoning at the very end.
Related
Looking for other recipes like this? Try these:
- Spiced Carrot Soup Recipe
- Sweet Potato and Carrot Soup Recipe
- Roasted Carrot and Cumin Soup Recipe
- Roasted Parsnip Soup Recipe
Chicken Borscht Recipe
This Chicken Borscht is a comforting beetroot and chicken soup with a rich broth and vibrant colour. It is a hearty, warming dish perfect for colder days and easy to prepare at home.
Ingredients
- 2 litres chicken stock (8.5 cups)
- 2 tablespoon vegetable oil
- 2 medium carrots, grated
- 1 large onion, thinly sliced
- 2–3 celery ribs, chopped
- 2 large raw beets, julienned
- ¼ white cabbage, sliced
- 3–4 tablespoon white vinegar (or lemon juice)
- Salt and black pepper
- Cooked shredded chicken from the stock
- For serving: Sour cream, fresh herbs - dill, parsley, ground pepper, rye bread, minced garlic
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Season lightly and cook for about 5 minutes until softened and slightly golden.
- Add julienned beetroot, vinegar, and part of the chicken stock. Stir well and cook for 15 minutes until the beets begin to soften.
- Add cabbage and the remaining stock. Let it simmer for 10 minutes until the vegetables are tender but still hold shape.
- Add shredded chicken, stir, and taste. Adjust salt, pepper, and acidity if needed. Serve hot with sour cream, herbs, and optional garlic.
Notes
Always use a much larger pan than you think you need because the sheer volume of vegetables takes up a massive amount of space.
Do not grate the beetroot because it will turn the soup into a thick puree instead of a chunky broth.
Add the vinegar exactly when you add the beetroot to immediately lock in the red colour before it boils away.
Taste the broth multiple times at the very end to ensure you have the correct balance of salt and acid.
Leave the soup in the fridge overnight before eating the leftovers because the flavours improve dramatically.
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