If you are craving a dish that wraps you in warmth and feels like a loving hug from the inside out, look no further than this Cozy Chicken Borshch + Carrot Buns recipe. It combines a rich, slow-simmered Ukrainian chicken borshch loaded with vibrant beets and vegetables alongside wholesome, soft wholewheat carrot buns that soak up every last drop of the flavorful broth. This comforting duo is perfect for chilly days or whenever you want to treat yourself to a meal that tastes like tradition and home all in one bowl and bun.
Ingredients You’ll Need
These ingredients may seem simple, but each one is essential in creating the perfect balance of flavors, textures, and colors in your Cozy Chicken Borshch + Carrot Buns. From the earthy sweetness of beets to the tender chicken richness and the wholesome carrot buns, every component brings something special to the table.
- Chicken thighs or drumsticks (2): Bone-in adds depth and richness to the broth.
- Onion (1 medium): Provides a subtle sweetness and aromatic base.
- Bay leaf (1): Enhances the savory notes with a gentle herbal aroma.
- Beets (2, peeled and grated): Give the borshch its signature vibrant color and earthy-sweet flavor.
- Carrots (2 medium, grated): Add sweetness and body, also flavor the carrot buns.
- Potato (1 medium, diced): Adds heartiness and soft texture to the soup.
- Cabbage (1/4 head, shredded): Contributes a light crunch and balances the sweetness of the beets and carrots.
- Tomato or tomato paste (1 tomato or 2 tbsp paste): Brings tang and depth to the borshch’s savory base.
- Garlic (2 cloves, minced): Infuses a warm, fragrant punch.
- Vinegar or lemon juice (1 tbsp): Brightens the soup, balancing sweetness with acidity.
- Salt & pepper (to taste): Essential for seasoning and enhancing all flavors.
- Sunflower or olive oil (1 tbsp): Used to sauté veggies, adding richness.
- Fresh dill (for garnish): Offers an aromatic herbaceous finish.
- Sour cream (to serve): Creamy topping that cools and complements the tartness of the soup.
- Wholewheat flour (1 cup): Forms the wholesome base of the carrot buns.
- All-purpose flour (1 cup): Adds softness and structure to the buns.
- Yeast (1 tsp): Leavens the dough for light, fluffy buns.
- Salt (1/2 tsp): Balances sweetness and enhances flavor in the buns.
- Sugar or honey (1 tbsp): Feeds the yeast and adds slight sweetness.
- Warm milk (1/2 cup): Activates yeast and creates tender dough.
- Grated carrot (1/2 cup): Adds moisture, color, and subtle sweetness to the buns.
- Sunflower oil (2 tbsp): Keeps the buns soft and moist.
- Black sesame or nigella seeds (optional): For an extra nutty crunch and visual appeal on the buns.
How to Make Cozy Chicken Borshch + Carrot Buns
Step 1: Make the Flavorful Chicken Broth
Start with a sturdy base by placing chicken thighs or drumsticks into a large pot along with a peeled onion and a bay leaf. Pour in 5 to 6 cups of water and bring it all to a gentle boil. Simmer patiently for about 30 to 40 minutes, skimming off any foam that rises to keep your broth clear and pure. This long simmer extracts incredible flavor from the chicken and aromatics that will become the soul of your borshch. Once done, remove the chicken and shred the tender meat off the bones, discarding the onion and bay leaf. You’re left with a rich, golden broth that’s the heart of your Cozy Chicken Borshch + Carrot Buns.
Step 2: Sauté the Vegetables to Build Depth
In a separate pan, gently heat the oil and toss in the grated beets. Add vinegar, garlic, and tomato paste, stirring frequently as the vegetables soften over about 8 to 10 minutes. This step is vital because it deepens the natural sweetness and melds the earthy, tangy flavors that give borshch its signature taste and color. Don’t rush this stage; patience here means a more complex, luscious soup later.
Step 3: Combine and Simmer the Soup
Add the sautéed beet mixture, carrots, diced potatoes, and shredded cabbage into the chicken broth. Bring everything to a gentle simmer and let it cook uncovered for about 20 minutes so the vegetables soften perfectly but still hold a bit of texture. Then stir in the shredded chicken, seasoning with salt and pepper to bring out every note of flavor. Give it another 10 minutes to marry the ingredients, and your borshch will be brimming with warmth and comforting goodness.
Step 4: Prepare the Wholesome Carrot Buns
While your soup simmers, switch to the carrot buns, which are a delightful complement to your borshch. Start by mixing warm milk with yeast and sugar or honey, letting the mixture rest for 10 minutes until it becomes frothy and alive with bubbles. Then combine the flours, salt, oil, grated carrots, and the yeast mixture. Knead this combination into a soft, pliable dough – tender from the carrots and hearty from the wholewheat. Set aside to rise for an hour until doubled in size. Shape the dough into small rounds and brush with a little milk to achieve a golden crust. Sprinkle with optional black sesame or nigella seeds for a finishing touch. Bake at 375°F (190°C) for 15 to 20 minutes or until beautifully golden brown.
How to Serve Cozy Chicken Borshch + Carrot Buns
Garnishes
Nothing elevates this dish quite like a generous dollop of sour cream swirled on top of the steaming hot borshch. It cools the tangy beets and adds a silky creaminess that feels indulgent yet comforting. Sprinkle freshly chopped dill over the sour cream to impart a burst of herby brightness and a lovely aroma that fills the kitchen and your senses before the first spoonful.
Side Dishes
Your carrot buns are already the perfect companion, but if you want to expand the meal, consider a crisp cucumber salad dressed with dill and a splash of vinegar to contrast the soup’s richness. A simple plate of pickled vegetables works beautifully too — their tart zing complements the sweet-sour notes of the borshch.
Creative Ways to Present
For a festive touch, serve the borshch in rustic bowls with the carrot buns artfully sliced and arranged beside them on wooden boards. Add small bowls of extra sour cream and fresh dill on the side so everyone can customize. Or try hollowing out round carrot buns to serve smaller portions of the soup inside edible bread bowls, turning your Cozy Chicken Borshch + Carrot Buns into a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Your Cozy Chicken Borshch + Carrot Buns actually taste even better the next day as the flavors meld. Store the soup in airtight containers in the refrigerator for up to 3 days. Keep the carrot buns separately wrapped to preserve their softness and avoid sogginess.
Freezing
Borshch freezes really well. Portion the soup into freezer-safe containers and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge. The carrot buns are best eaten fresh but can be frozen for up to one month; wrap them tightly in foil and reheat gently to revive softness.
Reheating
Reheat the borshch on the stove over medium heat, stirring occasionally until steaming hot. Add a splash of water if it becomes too thick. For carrot buns, warm them in the oven at a low temperature (around 300°F/150°C) for 5 to 10 minutes to refresh their crust and softness without drying out.
FAQs
Can I use chicken breast instead of thighs?
You can, but chicken thighs provide more flavor and tenderness thanks to their higher fat content. If using breast, be careful not to overcook it so it stays juicy.
Are the carrot buns gluten-free?
This recipe uses wholewheat and all-purpose flour, so it is not gluten-free. For gluten-free buns, you’d need to substitute with a suitable gluten-free flour blend and adjust liquid ratios accordingly.
Can I make the borshch vegetarian?
Absolutely! Omit the chicken and substitute the broth with vegetable stock. You can add mushrooms for extra umami and richness too.
How spicy is this Cozy Chicken Borshch + Carrot Buns?
This version is mildly flavored and focuses on sweet, earthy, and tangy notes without heat. You can add chili flakes or hot sauce if you prefer a spicy kick.
What’s the best way to reheat leftovers without losing flavor?
Slowly reheat the soup on the stove rather than microwaving to preserve texture and flavor. Reheat the buns lightly in the oven, not the microwave, to keep their delightful crust.
Final Thoughts
Making Cozy Chicken Borshch + Carrot Buns at home is like inviting a piece of Ukrainian warmth and tradition onto your table. Every spoonful of the tender, vibrant borshch paired with the soft, sweet carrot buns promises a comforting experience that feels both nourishing and truly special. Give this recipe a try, and you’ll have a new favorite that’s perfect for sharing with friends, family, or just treating yourself to a meal filled with love and heart.
PrintCozy Chicken Borshch + Carrot Buns
This authentic Ukrainian Chicken Borshch is a comforting beetroot soup slow-simmered with tender chicken and a variety of fresh vegetables, creating a rich, flavorful broth. Served alongside wholesome, savory wholewheat carrot buns, this meal offers a perfect balance of traditional Eastern European flavors and nutritious ingredients, ideal for a hearty lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Soup and Bread
- Method: Stovetop and Baking
- Cuisine: Ukrainian
Ingredients
For the Borshch:
- 2 chicken thighs or drumsticks, bone-in
- 1 medium onion, peeled
- 1 bay leaf
- 2 beets, peeled and grated
- 2 medium carrots, grated
- 1 medium potato, diced
- 1/4 head cabbage, shredded
- 1 tomato or 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp vinegar or lemon juice
- Salt & pepper to taste
- 1 tbsp sunflower or olive oil
- Fresh dill, for garnish
- Sour cream, to serve
For the Wholewheat Carrot Buns:
- 1 cup wholewheat flour
- 1 cup all-purpose flour
- 1 tsp yeast
- 1/2 tsp salt
- 1 tbsp sugar or honey
- 1/2 cup warm milk
- 1/2 cup grated carrot
- 2 tbsp sunflower oil
- Black sesame or nigella seeds (optional)
Instructions
- Make the Broth: In a large pot, add chicken thighs or drumsticks, peeled onion, bay leaf, and 5–6 cups of water. Bring to a boil and then reduce to a simmer for 30–40 minutes, skimming off any foam that appears. After cooking, remove chicken, shred the meat off the bone, and discard the onion and bay leaf.
- Cook the Soup Base: Heat oil in a pan over medium heat and sauté the grated beets with vinegar, minced garlic, and tomato paste for 8–10 minutes until softened and fragrant. Add the grated carrots, diced potatoes, shredded cabbage, and the sautéed beet mixture into the prepared broth. Simmer for 20 minutes to allow flavors to meld. Stir in the shredded chicken, season with salt and pepper, and cook for another 10 minutes.
- Make the Buns: In a small bowl, combine warm milk, yeast, and sugar or honey, letting it rest for 10 minutes until foamy. In a larger bowl, mix wholewheat flour, all-purpose flour, salt, sunflower oil, grated carrot, and the yeast mixture. Knead the dough until soft and smooth. Cover and let it rise for 1 hour until it doubles in size. Shape the dough into small round buns, place on a baking sheet, brush with milk, and optionally sprinkle with black sesame or nigella seeds. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes or until golden brown.
- Serve: Ladle the hot borshch into deep bowls, garnish with a spoonful of sour cream and fresh dill. Serve alongside the warm, buttered wholewheat carrot buns for a complete, comforting meal.
Notes
- Use bone-in chicken for richer broth flavor.
- Adjust vinegar or lemon juice to balance the acidity of the soup.
- Buns can be made in advance and reheated before serving.
- For a vegetarian version, omit chicken and use vegetable broth.
- Store leftover borshch in the refrigerator for up to 3 days or freeze for longer storage.