Borscht

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 chicken thighs and legs; 1 c. dry beans; 1 can sliced beets; 1/2 stick margarine (1/4 c.); 1 large green pepper; 1 large onion; 1 large carrot; 1/2 head cabbage; 5 to 7 potatoes; 1/2 bunch fresh parsley; 2 cloves garlic; salt; 1 c. tomato juice; 3 bay leaves; sour cream or mayo (optional)

Eats Now Editorial Team · 395 kcal · Meat & Poultry

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Borscht – a delicious recipe with chicken, beans, beets, margarine, green pepper, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 to 6 chicken thighs and legs
1 c. dry beans
1 can sliced beets
1/2 stick margarine (1/4 c.)
1 large green pepper
1 large onion
1 large carrot
1/2 head cabbage
5 to 7 potatoes
1/2 bunch fresh parsley
2 cloves garlic
salt
1 c. tomato juice
3 bay leaves
sour cream or mayo (optional)

1
Fill big pot with hot water.
2
Put in chicken and dry beans. Pour in beet juice from can.
3
Cut beets into narrow strips and add to water before it boils.
4
Bring to boil and cook 1 hour.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 to 6 chicken thighs and legs, 1 c. dry beans, 1 can sliced beets, 1/2 stick margarine (1/4 c.), and more.

Yes, Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
395 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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