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Chicken Borscht

  • 12servings
  • 20minutes
  • 232calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds skinless chicken thighs

  2. 8 cups chicken stock

  3. 2 pounds potatoes, peeled and cut into 1 inch cubes

  4. 1 (16 ounce) can diced tomatoes (not drained)

  5. 3 large beets, peeled and shredded

  6. 1 large carrot, grated

  7. 2 cups shredded cabbage

  8. 1 large onion, chopped

  9. 2 cloves garlic, minced

  10. 5 tablespoons red wine vinegar

  11. 3 tablespoons tomato paste

  12. 1 bay leaf

  13. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.

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