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5
from 1 vote
Borscht with Chicken
Print Recipe
A hearty, soul-warming soup with chicken, cabbage, and a little bit of beet.
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:
Author:
Jessica Penner, RD