Borscht with chicken fillet
Ukrainian borscht prepared with chicken fillet, vegetables, and tomato paste.
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 188
- Protein
- 14 g
- Fat
- 8 g
- Carbs
- 16 g
Ingredients
for 4 servings- chicken fillet250 g
- water2000 ml
- beetroot200 g
- potato200 g
- white cabbage200 g
- carrot100 g
- onion100 g
- tomato paste2 tbsp
- sunflower oil2 tbsp
- saltto taste
- ground black pepperto taste
Method
8 stepsRinse the chicken fillet, cover with water in a pot, and bring to a boil. Cook over low heat for 30 minutes, skimming off the foam. Remove the fillet from the broth and cut into cubes.
Peel the beetroot and cut into thin strips. Peel the carrot and grate on a coarse grater. Peel the onion and chop finely.
Heat sunflower oil in a pan. Sauté the onion until translucent, add the carrot, and fry for another 5 minutes. Add the tomato paste, stir, and simmer for 2 minutes.
Peel the potatoes and cut into cubes. Shred the cabbage.
Add the potatoes and cabbage to the boiling broth. Cook for 10 minutes.
Add the sautéed vegetables from the pan and the diced chicken fillet to the borscht.
Add the beetroot, season with salt and pepper to taste. Cook for another 10-15 minutes until the vegetables are tender.
Let the borscht sit covered for 15 minutes before serving.