Chicken and Vegetable Borscht
Dive into a bowl of comforting and vibrant Chicken and Vegetable Borscht, a hearty twist on the classic Eastern European beet soup. This recipe combines tender, flavorful chicken thighs with an array of fresh vegetables, including earthy beets, creamy potatoes, and crisp cabbage, all simmered in a rich, tomato-infused chicken stock. The bright magenta hue of the broth is as eye-catching as it is delicious, while the final touch of sour cream and fragrant dill adds the perfect balance of tanginess and freshness. Ready in just over an hour and serving six, this nutrient-packed soup is ideal for cozy weeknight dinners or meal-prep lunches. Perfect keywords for this dish include "easy borscht recipe," "chicken borscht soup," and "vegetable soup with beets" to help you find your next favorite comfort food!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 medium Beets
- 3 medium Potatoes
- 2 medium Carrots
- 1 large White onion
- 200 grams Cabbage
- 3 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 8 cups Chicken stock
- 1 piece Bay leaf
- 2 tablespoons Dill
- 4 tablespoons Sour cream
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
Instructions
Peel and grate the beets. Peel and dice the potatoes and carrots into small cubes, and finely chop the onion.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Add the grated beets and carrots to the pot. Cook while stirring occasionally for an additional 5 minutes.
Stir in 2 tablespoons of tomato paste and cook for 2 more minutes until well incorporated.
Add the diced chicken thighs to the pot and cook until lightly browned, about 5 minutes.
Pour in 8 cups of chicken stock and bring to a boil. Reduce the heat to a simmer and add the diced potatoes, 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of ground black pepper.
Simmer for 20 minutes, or until the potatoes are tender.
Shred the cabbage and finely chop the dill. Add the shredded cabbage to the pot and cook for another 10 minutes.
Taste and adjust salt and pepper as needed. Remove the bay leaf before serving.
Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 4541 mg | 197% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 60.8 g | ||
| Protein | 263.2 g | 526% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 648 mg | 50% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6741 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
