CHICKEN BORSCHT

CHICKEN BORSCHT image

Yield 8 Bowls

Number Of Ingredients 15

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8 cups chicken stock
2 pounds chicken breasts, skin removed
3 large russet potatoes (about 2 pounds), peeled and cut into 1-inch dice
1 16-oz can tomatoes, chopped
3 large fresh beets (about 1 1/2 pounds), peeled and shredded
1 large onion, chopped
1 large carrot, peeled and grated
1/4 medium head cabbage, shredded (about 2 cups)
5 tablespoons red wine vinegar
3 tablespoons tomato paste
2 large cloves garlic, chopped
1 bay leaf
Garnish:
Sour cream
chopped fresh dill

Steps:

Combine stock and chicken in large heavy pot. Bring to simmer over medium heat. Reduce heat, cover and simmer until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate and cool. Add potatoes, tomatoes, beets, onion, carrot, cabbage, vinegar, tomato paste, garlic and bay leaf to pot. Bring soup to simmer. Cover and simmer until vegetables are tender, about 30 minutes. Meanwhile, cut chicken meat off bones, and shred or cut into soup size pieces. Add chicken to soup. Simmer uncovered 20 minutes. Season to taste with walt and pepper. Garnish with sour cream and chopped dill.