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Cozy Chicken Borshch + Carrot Buns

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4 from 65 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://yumfoodusa.com/cozy-chicken-borshch-carrot-buns/