Even though I’m from Eastern Europe, borscht wasn’t something I grew up eating.
I’m from Dalmatia, and our food leans much more Mediterranean than Slavic… lots of olive oil, seafood, and simple vegetable dishes. This kind of rich, slow-cooked soup just wasn’t part of our everyday meals.
I came across borscht later on, and it stuck with me. It’s hearty, full of flavor, and made with low-budget ingredients that come together into something much bigger than you’d expect.
Between the beets, cabbage, potatoes, and that deep broth, it’s the soup that feels like a dinner meal. It takes a bit of time, but most of it is just letting everything simmer and develop that signature flavor.
Why You’ll Love This Recipe
This version of borscht is a little different from the more traditional recipes, and that’s exactly what makes it easier to cook and enjoy.
Instead of using beef, it’s made with a simple chicken broth, which keeps it lighter while still giving you a rich, comforting base. It’s the soup you can make without hunting down specific cuts of meat.
There’s also a layer of flavor here that you don’t always get in classic versions. The addition of bacon brings a deeper, slightly smoky taste that pairs really well with the beets and vegetables.
Combined with the tomato passata and paste, the soup ends up balanced, not too earthy, with just enough richness to make it feel like a full meal.
Ingredients
For the Broth
- 2 chicken drumsticks
- 2 chicken thighs
- 1 onion, halved
- 1 carrot, peeled
- 4–6 allspice peppercorns
For the Borscht
- 3 beets, grated
- 1 carrot, grated
- 1 small onion, chopped
- 2 cups tomato passata
- 3 tablespoons tomato paste
- 3 potatoes, diced (½–1 inch pieces)
- 1 cup green cabbage, finely shredded
- 1 tablespoon minced garlic
- 1½ cups unsmoked bacon, diced
- 2 tablespoons olive oil
- ½ teaspoon garlic granules
- ½ teaspoon black pepper
- 1 teaspoon salt
For Serving (optional)
- Sour cream
- Fresh herbs
- Green onions
- Rye bread
The way it’s put together also makes a difference. Everything is cooked in steps, so you’re building flavor as you go instead of just tossing ingredients into a pot and hoping for the best. It’s straightforward, but the end result tastes like you put in a lot more effort.
How to Make Borscht
Place the chicken drumsticks and thighs in a large pot and cover with water. Add the allspice peppercorns, peeled carrot, and halved onion. Bring to a boil, then reduce the heat and let it simmer for about 40 minutes. Skim off any foam that forms on top.
While the broth is cooking, heat olive oil in a pan. Add the chopped onion and grated carrot, and cook for 5–6 minutes until softened. Stir in the grated beets and cook for another 5 minutes, stirring occasionally.
Add the tomato paste, tomato passata, salt, garlic granules, and black pepper to the pan. Mix everything together, cover, and let it simmer for about 10 minutes so the flavors come together.
In a separate dry pan, cook the diced bacon for about 10 minutes until browned and slightly crispy. Set aside.
Once the broth is ready, remove the chicken and set it aside. Discard the cooked carrot, onion, and peppercorns. Add the sautéed beet mixture to the pot along with the diced potatoes. Let it simmer for about 15 minutes.
Meanwhile, remove the meat from the chicken and discard the bones. Return the shredded chicken to the pot.
Add the shredded cabbage and cook for another 10–15 minutes, until the vegetables are tender but not overcooked.
Stir in the minced garlic at the end, taste, and adjust salt and pepper if needed. Let the soup sit for a few minutes before serving so the flavors settle.
FAQ
Can I make this borscht without bacon?
Yes. You can leave it out completely or replace it with a little extra oil. The soup will still have plenty of flavor from the broth and vegetables.
Can I use beef instead of chicken?
You can. Beef is more traditional and will give a deeper flavor, but chicken keeps it lighter and a bit easier to make.
Do I have to peel the beets before grating?
Yes, it’s best to peel them first. The skin can be tough and won’t break down the same way during cooking.
How do I keep the color bright?
Cooking the beets with tomato paste and passata helps lock in that deep red color. Avoid overcooking once everything is combined.
Can I make this ahead of time?
Yes, and it’s actually better the next day. The flavors continue to develop as it sits in the fridge.
How long does it last?
You can keep it in the fridge for up to 3–4 days. It reheats well on the stove.
Can I freeze borscht?
Yes. Let it cool completely, then store in airtight containers. It will keep in the freezer for up to 2–3 months.
What do you serve with borscht?
Sour cream, fresh herbs, and rye bread are the most common. You can also add green onions on top for extra flavor.