Chicken Borscht Soup Recipe

When the chilly days roll in, there’s nothing quite as comforting as a bowl of hearty soup to warm you from the inside out. One such dish that blends the warmth of tradition with a unique twist is Chicken Borscht Soup. If you’re familiar with the classic beet borscht, this chicken-based version might seem like a novel take, but it has quickly become a beloved variant.

Borscht is a staple in Eastern European countries, especially in Ukraine and Russia, where it is known for its rich, tangy flavor. Traditionally, borscht is a beetroot-based soup, often served with sour cream, but this chicken variation offers a milder, yet equally vibrant, flavor profile. The addition of chicken brings a satisfying depth and protein, making it a perfect comfort meal that can be enjoyed year-round.

In this article, we will break down how to create this nourishing dish, discuss its key ingredients, share some expert tips to elevate your recipe, and even suggest a few variations that you can experiment with.

Now that we’ve gotten you intrigued, let’s dive right into the process of making Chicken Borscht Soup. This recipe is relatively simple to put together, yet the flavors it brings to the table are rich and deep. You’ll find that it’s a balanced soup – light yet filling – and it packs a punch of flavors with each spoonful.

Ingredients Needed

For the perfect Chicken Borscht Soup, you will need the following:

Chicken (whole or bone-in pieces) – 1.5 lbs (about 700g), cut into pieces
Beets – 2 medium-sized, peeled and grated (fresh or cooked)
Cabbage – 1/4 of a medium-sized head, shredded
Carrots – 2 large, peeled and diced
Potatoes – 3 medium, peeled and cubed
Onion – 1 medium, finely chopped
Garlic – 3 cloves, minced
Tomato paste – 1 tbsp (optional, but adds richness)
Bay leaves – 2
Dried dill – 1 tbsp (fresh dill works too!)
Vinegar – 1-2 tbsp (adjust for tanginess)
Sugar – 1 tsp (to balance the acidity of the beets)
Salt and pepper – to taste
Chicken broth – 6 cups (or water with bouillon cubes if you’re short on time)
Sour cream – for garnish
Fresh dill – for garnish (optional, but highly recommended!)

Cooking Instructions

Let’s get this soup going! Follow these steps to make a comforting Chicken Borscht:

Prepare the Chicken: In a large soup pot, add the chicken pieces and cover them with water (around 6 cups). Bring it to a boil, then reduce the heat and simmer for about 45 minutes. Skim off any foam that rises to the top for a cleaner broth.
Cook the Vegetables: While your chicken is simmering, heat a bit of oil in a separate pan. Add the onions and carrots, sautéing them for 5-7 minutes until the vegetables soften and the onions turn translucent. Then, add the grated beets and cook for another 5 minutes. This step helps the flavors meld together.
Combine Everything: Once the chicken broth is ready, remove the chicken pieces from the pot. Shred the chicken (discard the bones) and return the meat to the pot. Add the sautéed veggies to the pot with the chicken, along with the shredded cabbage, potatoes, bay leaves, dried dill, and tomato paste (if using). Bring it back to a boil, then reduce to a simmer for 30-40 minutes.
Season and Simmer: Add vinegar, sugar, salt, and pepper to taste. Stir everything well and continue to simmer for an additional 10 minutes to allow all the flavors to come together.
Garnish and Serve: Once the soup is done, ladle it into bowls and serve hot. Top with a generous dollop of sour cream and sprinkle some fresh dill on top for a fresh burst of flavor.

Ingredient Insights

Each ingredient in Chicken Borscht brings something unique to the dish. Let’s break down the role of each component:

Chicken: The chicken provides a savory foundation for the soup, offering both flavor and protein. Bone-in pieces or a whole chicken is ideal because it infuses the broth with a rich, deep taste. The meat, when shredded, adds texture and heartiness to the soup.
Beets: These are the star of the show! Beets lend that signature pinkish-red color and a subtle earthy sweetness that balances the tanginess of the vinegar. When grated, they also help thicken the broth slightly, making the soup more satisfying.
Cabbage: Shredded cabbage adds a gentle crunch and a slightly bitter taste that balances the sweetness of the beets. It’s also a key ingredient in traditional borscht, giving it a hearty, vegetable-forward flavor.
Potatoes: The potatoes help to make the soup more filling. They soak up the flavors from the broth while softening in texture as they cook.
Vinegar: Essential for that characteristic tang, vinegar brightens up the flavors and provides that “zing” that makes borscht so memorable. You can adjust the amount based on your personal preference for acidity.
Dill: Dill is almost non-negotiable in a borscht recipe. Its refreshing, slightly citrusy flavor complements the beets and chicken, elevating the soup to new heights.

Expert Tips

To make this soup even more delicious, here are a few expert tips:

Simmer Longer for Deeper Flavor: The longer you simmer the soup, the better the flavor. If you have the time, let the soup cook on low for an hour or even two. The flavors will meld together beautifully, creating a rich and complex broth.
Use Bone-In Chicken: If you want to get the richest, most flavorful broth, use bone-in chicken pieces or even a whole chicken. Bones give the soup body and a deeper flavor that boneless cuts can’t replicate.
Balance Acidity and Sweetness: The key to a good borscht is balancing the tanginess from the vinegar and the sweetness from the beets. Taste and adjust accordingly. You can also use lemon juice in place of vinegar for a slightly different tang.
Sour Cream is a Must: Don’t skip the sour cream topping! It adds creaminess that perfectly balances the acidity of the soup. A swirl of sour cream makes each bite more indulgent.
Experiment with Spices: You can add a pinch of paprika, bay leaves, or even caraway seeds to deepen the flavor. Just be sure not to overwhelm the natural flavors of the soup.

Recipe Variations

There are plenty of ways to switch things up with Chicken Borscht. Here are a few variations:

Vegetarian Borscht: For a plant-based version, simply swap the chicken for a variety of root vegetables like parsnips, turnips, and more potatoes. Use vegetable broth instead of chicken broth, and leave out the meat entirely.
Beef or Pork Borscht: If chicken isn’t your thing, you can use beef or pork. Beef ribs or pork shoulder work wonderfully, as they add a richer, more complex flavor to the soup.
Spicy Borscht: Add a few slices of chili pepper or a dash of hot sauce for an extra kick. The heat from the pepper contrasts beautifully with the soup’s natural sweetness.
Cold Borscht: Similar to the classic beet borscht, you can make this dish cold, especially during the summer months. Just chill the soup after cooking and serve it cold with a dollop of sour cream.

Final Words

Chicken Borscht Soup is one of those dishes that’s deceptively simple but full of heart and soul. It’s a warming, nourishing soup that combines tender chicken, earthy beets, and tangy vinegar with the crunch of cabbage and the sweetness of potatoes. It’s a dish that’s been passed down through generations, and yet there’s always room for a personal touch or variation.

If you’re new to borscht, this chicken version is an excellent starting point, giving you a familiar, comforting flavor with a twist. Whether you’re looking to make a meal for the whole family or want something hearty for a cold evening, this recipe checks all the boxes.

Chicken Borscht Soup Recipe