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Borscht Soup

Prep Time8 hrs 56 mins
Cook Time8 hrs 56 mins
Author: Ilona


  • 1 chicken leg
  • 11 cups water
  • 1 beets bunched about three beets in one bunch
  • 2 large potatoes
  • 1 celery stick
  • 2 medium sized carrots
  • half onion
  • 1 tablespoon chopped parsley
  • 19 oz 540 ml can red kidney beans
  • salt
  • pepper


  • In large pan cook chicken leg for 40 minutes on medium heat.
  • Remove stems from beets; wash them and dice them; set aside for now
  • Peel three beets and dice them; add to water, cook for 20 minutes on low heat.
  • Peel potatoes and carrots. Dice: potatoes, carrots and celery.
  • Add all vegetables to the borscht: potatoes, carrots, celery, stems and half the onion. Add salt and pepper.
  • Cook everything on low heat about 40 minutes, or until vegetables are soft.
  • Add drained kidney beans and parsley, cook for 5 minutes.


Do not overheat borscht; it will become brown rather than red.


Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg