CHICKEN BORSCHT

Recipe by Zandeleen Thygesen

by Tia
29 views

Serves: 6-8

Ingredients

  • 900g skinless chicken thighs
  • 8-10 cups (2-2.5l) water or vegetable stock
  • 3-4 large beets, peeled and shredded or julienned
  • 1 large carrot, peeled and shredded or julienned
  • 2 cups (450g) shredded cabbage
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2-3 tablespoons oil
  • 1-2 tablespoons apple cider vinegar or lemon juice (or a combination of both) or to taste
  • 3 tablespoons tomato paste
  • 2-3 bay leaves
  • approx. 1 teaspoon salt or to taste
  • pinch of sugar (optional)
  • black pepper, to taste
  • Sour cream
  • Dill

Method

  1. Place chicken thighs, broth, and bay leaves in a large pot. Bring to a boil over medium heat, cover, and simmer for about 20 minutes. Remove the chicken and set aside to cool.
  2. Add the cabbage into the broth and simmer for about 15 minutes.
  3. In the meantime, preheat the oil in a large pan. Cook the onions and garlic for 5 minutes or until aromatic and translucent.
  4. Add the carrots and beets and cook, stirring occasionally, for another 5-7 minutes.
  5. Add tomato paste, vinegar (or lemon juice), pepper, and salt to the sauteed veggies.
  6. Scoop out the broth with cabbage into the pan with sauteed veggies, about half of it depending on how runny you want the soup to be . Cover and simmer on low heat for 20 minutes.
  7. Debone the chicken and add the chicken to the soup (throw the bones away), and simmer uncovered for 10 minutes. Taste the soup. If the soup is not sweet enough, add a pinch of sugar. If it’s not sour enough, add a little extra lemon juice or vinegar. If it’s too thick to your liking, add some boiling water or broth.
  8. Let the borscht cool for a few minutes and allow the flavours to develop.
    Serve with yoghurt or sour cream, dill, and bread.

 [MOU1]I’m unclear about the meaning: scoop out the broth where? To another pan? Add it to the veggies?

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