Print

Borscht with Chicken


  • Author: Jessica Penner, RD

Description

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

  1. Heat the oil in a stock pot over medium. Add the chicken breasts. Cook for 1-2 minutes until browned.
  2. Flip the chicken breasts over and cook another minute.
  3. Add the onion and sautee until golden.
  4. Add the celery, carrots, garlic, fennel seeds, and black peppercorns. Cook 1 more minute.
  5. Add the rest of the ingredients.
  6. Heat to boiling then turn down to a simmer. Simmer until potatoes are cooked.
  7. Remove the bay leaves.
  8. 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.
  9. Enjoy!

Nutrition

  • Serving Size: 12
Subscribe for exclusive access to my meal planning hacks ebook!
Smart Nutrition Logo Arrow subscribe