I found a couplf of Borscht recipes that might help you.
...I would just substitute chicken for the beef in the first one,
or add chicken to the second.
Meat Borscht
3 quarts water
2 pound brisket
beef bones
8 beets, grated
2 onions, diced
2 cloves garlic, minced
1 teaspoon salt
3 Tablespoons packed brown sugar
1/2 cup lemon juice
Combine water and meat bones in saucepan. Boil. Skim water.
Add beets, onions, garlic and salt. Cover and cook over medium
heat for 2 hours.
Add brown sugar and lemon juice. Cook 30 minutes.
Taste and correct seasoning.
Makes 8 - 10 servings.
This recipe is reputed to be "Cousin Ghenia's" recipe, who was
renowned for her famous borscht.
found at:
www.cooks.com/rec/doc/0,1627,152174-228200,00.html
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Cabbage Borscht
2 cups cabbage, finely shredded
1/2 cup onions, chopped
3 Tablespoons butter
1, 16 ounce can cut beets, drained + reserved, cut small
3 cups chicken broth (canned), but remove the fat first, can
...place in the frig to cool, so removal is easier
2 teaspoons caraway seeds
1 teaspoon white granulated sugar
Salt and pepper to taste
3 Tablespoons lemon juice
1/4 cup wine, for added flavor, optional
Cook cabbage about 10 minutes in boiling water. Set aside.
Cook onions a few minutes without browning.
Add chicken broth to onions, and when it comes to a boil, add
cabbage and water in which it cooked.
Add beets, butter, beet juice, caraway seeds, salt and pepper.
Simmer for 10 minutes.
Add lemon juice, and wine.
Serve with sour cream.
Makes about 6 servings.
Note:
You can always add some other things like a small can of tomatoes,
or/and grated carrots, if soup is too thin some potatoes will help.
If you want meat in this, use about 1 1/2 pounds leftover, cut into
chunks, and add to cabbage for a little flavoring.
found at:
www.cooks.com/rec/doc/0,1848,155183-238206,00.html