Chicken Borscht8 Reviews
- Prep: 40 min
- Cook: 1 hr 20 min
- Ready In: 2 hr
“A hearty borscht that makes a great meal. Serve with some crusty bread. And the leftovers are even better the next day.” - by FIRESTALKER
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 232 cal
- 8.2 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"Excellent! I've never made borscht before but this was great! I substituted chicken breasts for the chicken thighs and then shredded them...." See more"
"This was delicious. It was hearty and aesthetically looked great too. I modified a few things- I used bagged cole slaw for the cabbage and used beets I had prepped & frozen previously, which sped up ..." See morethe process. I also substituted red wine for the red wine vinegar. This soup has a delicious flavor! Even my husband, the self proclaimed non-vegetable eater, went back for seconds!"
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