CHICKEN BORSCHT

CHICKEN BORSCHT

“Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.”


2 lbs. skinless chicken thighs
8 cups chicken stock
2 lbs. potatoes, peeled and cut into 1-inch cubes
1 (16-oz.) can diced tomatoes (not drained)
3 large beets, peeled and shredded
1 large carrot, grated
2 cups shredded cabbage
1 large onion, chopped
2 cloves garlic, minced
5 Tbsp. red wine vinegar
3 Tbsp. tomato paste
1 bay leaf
salt and pepper to taste


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 tomato paste and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken thighs, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.


Yield: 12 servings.