Chicken Borscht

Name: Chicken Borscht
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 12
Cuisine: Eastern European,European
Ingredients: 1 bay leaf; 3 large beets, peeled and shredded; 2 cups shredded cabbage; 1 (16 ounce) can diced tomatoes (not drained); 1 large carrot, grated; 8 cups chicken stock; 2 cloves garlic, minced; salt and ground black pepper to taste; 1 large onion, chopped; 2 pounds potatoes, peeled and cut into 1 inch cubes; 5 tablespoons red wine vinegar; 2 pounds skinless chicken thighs; 3 tablespoons tomato paste

Ready in 2h
Serves 12
262 calories
31.54g carbs

Chicken Borscht is a gluten free, dairy free, and whole 30 main course. For $1.78 per serving, this recipe covers 20% 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 263 calories. This recipe serves 12. If you have bay leaf, canned tomatoes, carrot, and a few other ingredients on hand, you can make it. 24 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Allrecipes. A couple people really liked this Eastern European dish.

13 ingredients

1 bay leaf
3 large beets
2 cups cabbage
16 oz canned tomatoes
1 large carrot
8 cups chicken stock
2 cloves garlic
12 servings salt and ground pepper
1 large onion
2 lb potatoes
5 tbsps red wine vinegar
2 lb chicken thighs
3 tbsps tomato paste

Instructions

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.