Ingredients2 h servings 232 cals
- Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 232 calories; 8.2 g fat; 25.1 g carbohydrates; 15.6 g protein; 43 mg cholesterol; 638 mg sodium. Full nutrition
ReviewsRead all reviews 10
Excellent! I've never made borscht before but this was great! I substituted chicken breasts for the chicken thighs and then shredded them.
This was delicious. It was hearty and aesthetically looked great too. I modified a few things- I used bagged cole slaw for the cabbage and used beets I had prepped & frozen previously, which sp...
Great! All in my family liked it... even asked for seconds. Thanks!
Yes agree on the Dill the original recipe I submitted had a spoonful of sour cream and a sprinkle of dill to finish in the bowl. Allrecipes left it out for some reason.
This was fantastic, the perfect bowl of a hearty soup on a winter day. Thanks
Very close to traditional ukrainian recipes. Borsch is so much more than just boiled beets! I would add *dill*
great winter soup with lots of winter vegetables, but not heavy. I added some honey.
This was an excellent recipe. It was my first time making Borscht with my sister since I got back from a Russian trip this last summer. We tried Chicken rather than pork for something different....