Anyone who ever lived in Russia or Ukraine knows what Borscht is. It is very famous and favorite soup of many. There is a good number of different Borsht recipes in the world and I also have a few on my blog: Vegetarian Borscht, Chilled Borscht, Beet Soup with Sweet Potato, Borscht with Turkey Meatballs – just take your pick. Every time I cook this soup, I make it differently. This time I made Borsht with chicken broth and soft boil egg. I served it with a lot of fresh herbs and toasts. I cooked it yesterday for lunch, and my whole family
For more Russian recipes, visit Russian Cuisine page.
Borscht with Chicken & Egg
- 3 small beets, peeled, grated
- 1 medium carrot, peeled, grated
- 1 medium onion, peeled, chopped
- 2 Tbsp. olive oil
- 2 cloves garlic, crushed
- 1 large tomato, chopped
- 1 Tbsp. vinegar
- 1 tsp sugar
- 1 tsp paprika
- 1 bay leaf
- salt and freshly ground pepper
- 6 cups chicken stock, plus more if need it (recipe for a homemade chicken stock is here)
- 1 small white cabbage head, chopped
- 2 cups cooked chicken, chopped
- 2-3 hard-boiled eggs, peeled, sliced in half
- bunch of fresh herbs to serve (fresh dill, parsley)
- toasted bread
Prepare the homemade chicken stock.
Heat the oil in a large sauce/soup pan and cook the onion and garlic over low heat for about 3 minutes, stirring occasionally. Add beets, carrot, fresh tomatoes, vinegar, sugar, bay leaf, salt, paprika, pepper and two cups of chicken stock or water. Bring to the boil, reduce the heat, cover partially and simmer for 10-15 minutes, stirring from time to time.
Pour the rest of the stock to beet mixture and bring to a boil. Add the cabbage and cook until it is soft. Add cooked chicken, adjust the seasonings and cook for few more minutes more. Ladle the borscht into bowls and serve with fresh herbs, egg, and toasted bread.