Chicken Borscht with Beetroot | Moldavian Tradition
(0)
60 min
Under an hour
Sezamo
Un borș tradițional moldovenesc plin de savoare și culoare, pregătit cu bucăți fragede de pui, sfeclă roșie dulce, legume proaspete de toamnă și acrit cu borș natural, parfumat din belșug cu leuștean.
Ingredients
Preparation method
Preparing the ingredients
Wash the chicken thighs and cut them into bite-sized cubes. Peel the vegetables: coarsely grate the beetroot, finely dice the carrots and celeriac, finely chop the onion, and cut the bell pepper into thin strips. Cut the potatoes into medium cubes.
Cooking the soup
In a large 4–5-liter pot, heat the sunflower oil and gently sauté the onion, carrot, celeriac, and bell pepper for 4–5 minutes, until the vegetables soften and release their aromas.
Add the chicken pieces to the vegetables and sauté them for 2–3 minutes until they change color. Pour in about 2.5 liters of lukewarm water, add the salt, and let everything simmer over medium heat for 20 minutes, skimming off the foam as needed.
Chef's tip
Boiling the borș separately beforehand ensures that the soup will not lose its clarity and helps preserve the vibrant color from the beetroot.
For an even deeper flavor, the soup is even more delicious the next day, as the beetroot and lovage fully infuse their aromas into the broth.
25 min
Quick
