Cherry & Dennis Helper Habitat
Polish Beetroot Chicken Borscht
波蘭紅菜頭雞湯
Recipe overview
Polish Beetroot Chicken Borscht is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 600 g boneless skinless chicken thigh
- 500 g beetroot
- 300 g Cabbage
- 2 pieces carrot
- 1 piece onion
- 1200 ml chicken stock
- 2 tbsp tomato paste
Seasoning
- 1 tbsp white vinegar
- 2 tbsp fresh dill
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- vegetable peeler
- grater
- large pot
- wooden spoon
- measuring cup
- measuring spoons
- ladle
- serving bowl
03
Steps
Step 1
Dry chicken and cut into even pieces
Pat the 600 g boneless chicken thighs dry and cut them into 12 even 5 cm pieces.
Step 2
Peel beetroot and carrots
Peel all of the beetroot and both carrots.
Step 3
Coarsely grate beetroot and carrots
Coarsely grate the peeled beetroot and carrots, keeping the shreds separate.
Step 4
Shred cabbage and chop onion
Shred all of the cabbage into 1 cm ribbons and dice the onion.
Step 5
Bring stock and chicken to a gentle simmer
Put the same 12 raw chicken pieces and all of the stock in a cream-enamel Dutch oven and bring slowly to a gentle simmer.
Step 6
Skim foam and simmer for ten minutes
Skim the foam and simmer the 12 chicken pieces gently for 10 minutes.
Step 7
Add beetroot, carrots and onion
Add all of the grated beetroot, carrots and diced onion and return to a gentle simmer.
Step 8
Stir in tomato paste and simmer fifteen minutes
Stir in all of the tomato paste and simmer for 15 minutes.
Step 9
Add cabbage and simmer until tender
Add all of the cabbage and simmer for 8 minutes, until tender but not mushy.
Step 10
Check chicken reaches 75 degrees Celsius
Check the thickest chicken piece with a clean digital thermometer and continue simmering until the display clearly reads at least 75°C.
Step 11
Season with vinegar, salt and pepper
Stir in all of the vinegar, salt and pepper and taste the broth for a balanced sweet-sour finish.
Step 12
Add dill and ladle into bowls
Remove from the heat, stir in all of the dill, and ladle chicken, vegetables and broth evenly into four bowls.
Common mistakes
- Adding beetroot and cabbage together too early overcooks the cabbage and muddies the ruby broth.
Tips
Simmer beetroot, carrot and onion first, add cabbage later, and brighten both flavour and colour with vinegar near the end.
