Traditional Ukrainian Borscht with Chicken

The broth is rich and flavorful, filled with tender chicken, sweet earthy beets, and just the right touch of tang from vinegar and lemon juice. A bit of garlic adds warmth, and once you top it with fresh herbs and a dollop of sour cream, it’s truly something special.

Every spoonful is like a warm hug — cozy, nourishing, and full of tradition. It’s the kind of dish that brings people together around the table, with stories, seconds, and smiles shared along the way.

Enjoy the detailed recipe below!

Ingredients

• 600 g chicken meat (bone-in)
• 3-4 l water (~ 3-4 quarts)
• 1/4 cabbage shredded
• 4 potatoes peeled and chopped
• 1 large carrot
• 2 onions (1 whole, 1 chopped)
• 1 large beetroot
• 1 tbsp vinegar
• 2 tbsp tomato paste
• 1-2 tbsp lemon juice
• 2-3 cloves garlic
• 1 tbsp salt
• 1/2 tsp ground black pepper
• sunflower oil (for sautéing)
• whole black peppercorns, bay leaves, additional spices to taste optional

Instructions

• Start with the broth: Add the chicken (bone-in) to a large pot with water — about 3 to 4 quarts — and toss in one whole onion. I also like to add a couple of bay leaves and whole black peppercorns for extra flavor. Bring it all to a gentle boil, skim off any foam, then lower the heat and let it simmer until the chicken is cooked through. It usually takes around 30–40 minutes.
• Prep your veggies while the broth simmers: Peel and chop your potatoes, finely shred the cabbage, and grate the carrot and beet. Chop up your second onion — this one will go into the sauté.
• Once the chicken is ready: Take it out of the pot and remove the bones and skin. Shred the meat into bite-sized pieces and set it aside for now. You can discard the whole onion you cooked with — it’s done its job!
• Now, build your soup base: Add the shredded cabbage to the broth and let it cook for about 5–7 minutes.
• Time to sauté: In a skillet, heat a bit of sunflower oil and sauté your chopped onion until it turns soft and golden. Add the grated carrot and cook for a few minutes. This mixture adds so much flavor — once it's ready, stir it into your broth along with the potatoes.
• Let’s talk beets — the star of the show: In the same skillet, add a bit more sunflower oil and toss in the grated beetroot. Sauté it for a few minutes, then stir in the vinegar and tomato paste. Cook everything together until the beet softens just a bit. Then add this gorgeous mixture to your pot.
• Bring everything together: Now return the shredded chicken to the pot. Add lemon juice, minced garlic, salt, pepper, and any other spices you like. Let it simmer gently for another 10 minutes — by now, it’s already smelling amazing.
• Let it rest (if you can wait):Turn off the heat, cover the pot, and let the borscht sit for at least an hour. It’s one of those dishes that gets better as it sits and the flavors come together.
• Time to serve: Ladle into bowls, top with a spoonful of sour cream and a sprinkle of fresh herbs (like dill or parsley). And if you have pampushky (Ukrainian garlic rolls), this is the perfect time to bring them out.

Notes

Below is a step-by-step video with instructions for this traditional Ukrainian borscht recipe.

Related: Syrniki with Blueberries Related: Easy Feta Beetroot Dip Related: Orange and Beet Smoothie