Ukrainian green borscht that’s perfect for summer.
As the sun ascends in the azure sky, painting the world with its golden warmth, and gardens burst forth with vibrant shades of green, there’s no better time to immerse yourself in the exquisite flavors of Ukrainian Green Borscht. This sumptuous summer soup isn’t just a meal; it’s a timeless culinary masterpiece, a harmonious blend of fresh ingredients and intricate techniques.
You can also check out our other Soup Recipes
Green Borscht
Whether you’re an experienced chef or a kitchen novice, join us on a journey to uncover the secrets of crafting this Ukrainian classic.
Ingredients
- 10 oz chicken breast
- 2 qt chiken borth
- 2 oz cabbage
- 1 oz beetroot
- 4 pcs potatoes
- 3 pcs carrots
- 1 pc onion
- 3 cloves garlic
- salt and pepper to taste
- sour creme or creme fraiche for serving
Instructions
- Start by cutting the chicken breast into small pieces.
- Heat a pan over medium-high heat and fry the chicken pieces until they are golden brown. Set them aside.
- While the chicken is cooking, prepare the vegetables. Peel and chop the carrots, potatoes, cabbage, and beetroot into bite-sized pieces.
- In the same pan, add the chopped onion and garlic. Sauté them until they become golden brown and aromatic.
- Add the chopped vegetables (carrots, potatoes, cabbage, and beetroot) to the pan with the onion and garlic. Stir-fry them until they also become golden brown. This will enhance the flavor of the soup.
- Return the fried chicken breast pieces to the pan with the vegetables and mix everything.
- Pour in the chicken broth and bring the mixture to a boil. Allow it to simmer for about 20-30 minutes until the vegetables are tender.
Notes
- Once the soup is ready, ladle it into bowls. You can add a dollop of sour cream or crème fraîche on top of each serving for extra creaminess and flavor.
- Garnish the soup with fresh herbs like dill or parsley to give it a burst of freshness.
- Serve the Ukrainian green borscht hot, accompanied by slices of bread.
- You can use beef instead of chicken breast, or add more vegetables like bell peppers or tomatoes.
