I’m bringing you a recipe for chicken and potato borscht today. Honestly, I wasn’t sure what I wanted to eat: potato borscht or chicken soup. That’s how this successful combination came about (or so I say). It’s not hard to make. It’s very similar to chicken soup with vegetables.
As usual, the quality of the ingredients is very important. I use a lot of greens. There are people who don’t like them very much. To each his own, what can I say?!
Let’s get down to business now!
This recipe is a great way to use up leftover chicken or vegetables. It’s also a hearty and healthy meal that’s perfect for a cold winter day.
I hope you enjoy it!
Here are a few additional tips:
- If you don’t have borscht, you can substitute it with tomato juice or even just plain water.
- You can also add other vegetables to the soup, such as green beans, zucchini, or corn.
Borsch with chicken breast and potatoes
This recipe creates a chicken and vegetable soup with a borscht base. Start by simmering chicken, carrots, onion, celery, and parsnip. Then add potatoes and borscht, simmering again. Finally, remove celery and parsnip (optional), add parsley, and let flavors infuse before serving.
Medium
Equipment
1 large pot
Ingredients
1 boneless chicken breast
1 celery root
1 parsnip
2 carrots
6-8 potatoes
2 onions
1 l borsch
1 bunch parsley
Instructions
- Wash the chicken breast very well, cut it into cubes, and put it in a larger pot. Clean the vegetables and wash them very well. Cut the carrots into cubes, chop the onion, and the potatoes into cubes or however big you want them. Celery and parsnip can be left whole or cut in half, depending on how big they are.
- Add the vegetables to the pot, except for the potatoes. Add enough water to make sure that all of the vegetables and chicken breast are well covered. Put the pot on the stove with the lid on and bring to a boil over medium heat.
- After about 10 minutes after the water has boiled, add the potatoes and the borscht. Simmer for another 10-15 minutes. Be careful not to overcook! The chicken breast cooks very quickly. The same goes for the potatoes. If foam forms, I recommend that you remove it with a spoon or ladle, whatever you have on hand.
- After the borscht has boiled, you can remove the celery and parsnip and discard them. Of course, if you like, you can chop them up and put them back in the pot. Let the borscht cool down a bit, then add the chopped parsley. Cover the pot with the lid and let the borscht infuse for at least 10 minutes. Serve hot, with hot peppers if desired.Enjoy your meal!
Notes
Additional notes: 
- The celery and parsnip add flavor to the soup, but they can be removed if you don’t like them.
- The parsley adds a fresh flavor to the soup.
- Infusing the soup for at least 10 minutes allows the flavors to meld together.
- Hot peppers are optional, but they add a bit of spice to the soup.
Nutrition
Calories: 229kcalCarbohydrates: 44gProtein: 12gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.004gCholesterol: 18mgSodium: 141mgPotassium: 1222mgFiber: 7gSugar: 5gVitamin A: 3160IUVitamin C: 54mgCalcium: 84mgIron: 3mg
Tried this recipe?Let us know how it was!