Chicken Borscht

  • Ready in 2h

  • Serves 12

  • 262 calories

  • 31.54g carbs

Chicken Borscht is a gluten free, dairy free, and whole 30 main course. This recipe serves 12. For $1.51 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 5g of fat, and a total of 226 calories. Head to the store and pick up bay leaf, onion, garlic, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. This recipe is typical of Eastern European cuisine. This recipe is liked by 24 foodies and cooks. From preparation to the plate, this recipe takes about 2 hours.

13 ingredients

  1. 1 bay leaf
  2. 3 large beets
  3. 2 cups cabbage
  4. 16 oz canned tomatoes
  5. 1 large carrot
  6. 8 cups chicken stock
  7. 2 cloves garlic
  8. 12 servings ground pepper
  9. 1 large onion
  10. 2 lb potatoes
  11. 5 tbsps red wine vinegar
  12. 2 lb skinless chicken thighs
  13. 3 tbsps tomato paste

Instructions

  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.
  2. 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.
Chicken Borscht

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