Chicken Borscht

Chicken Borscht

9 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    1 h 20 m
  • Ready In

    2 h
FIRESTALKER
Recipe by  FIRESTALKER

“A hearty borscht that makes a great meal. Serve with some crusty bread. And the leftovers are even better the next day.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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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Reviews (9)

Rate This Recipe
sarahw
10

sarahw

Excellent! I've never made borscht before but this was great! I substituted chicken breasts for the chicken thighs and then shredded them.

gravylegs
10

gravylegs

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 the 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!

MARINARMALIK
6

MARINARMALIK

Great! All in my family liked it... even asked for seconds. Thanks!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Chicken, Spinach, and Potato Soup

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