Borscht with Chicken
This borscht with chicken simmers cabbage, beets, potatoes, carrots, navy beans, and chicken in a rich tomato-dill broth with a splash of pickle brine for authentic Eastern European flavour. Each bowl delivers 3 servings of vegetables, 7.5g of fiber, and 15.5g of protein.
Ingredients
- ¼ cup canola oil
- 3 chicken breasts with bone and skin OR boneless/skinless
- 1 large onion chopped
- 3 stalks of celery chopped
- 3 large carrots chopped
- 10 cloves garlic minced
- 1 tsp fennel seeds
- 12 whole black peppercorns
- 2 bay leaves
- ⅓ cup Beef Better Than Bouillon or other bouillon
- 1 can tomato sauce
- 1 798 ml can diced tomatoes
- 4 litres water
- ⅓ cup dill pickle brine or vinegar
- 2 tbsp sugar
- 4 potatoes diced
- 1 head of cabbage chopped into fine strips
- 1 small beet peeled and diced
- 2 cups cooked navy beans or 1-2 cans, drained and rinsed
- 1 bunch of fresh dill chopped
Instructions
- Heat the oil in a stock pot over medium. Add the chicken breasts. Cook for 1-2 minutes until browned.
- Flip the chicken breasts over and cook another minute.
- Add the onion and sautee until golden.
- Add the celery, carrots, garlic, fennel seeds, and black peppercorns. Cook 1 more minute.
- Add the rest of the ingredients.
- Heat to boiling then turn down to a simmer. Simmer until potatoes are cooked.
- Remove the bay leaves.
- Transfer the chicken breasts to a cutting board. Shred the chicken and remove the bones (if using bone-in chicken). Return shredded chicken to soup.
- Enjoy!
Nutrition
Serving: 12 | Calories: 257kcal
Servings: 12
Calories: 257kcal
