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Beet And Chicken Borscht

The.Kitchen.Witch's picture
A fresh and beautifully flavoured soup that is truly summer in a bowl!
Ingredients
  Beetroot 5 Small
  Onion 1 Medium
  Chicken breast 1 Medium
  Cumin 1 Teaspoon
  Hungarian paprika 1 Teaspoon
  Garlic 1 Tablespoon, minced
  Cracked black pepper 1 Teaspoon
  Tomatoes 1 Cup (16 tbs), diced (fresh or canned)
  Chickpeas 1 Cup (16 tbs), drained, rinsed
  Chicken stock 5 Cup (80 tbs) (low or no sodium)
  Extra virgin olive oil 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Lowfat sour cream 1 Cup (16 tbs)
Directions

GETTING READY
1. Remove stems and leaves from beets. Separate the stems from the leaves, dice the stems small.
2. Peel the beets and dice into small bite sized pieces. Chiffonade the leaves.

MAKING
3. Saute the chicken, onions, beets, and stems in extra virgin olive oil over medium high just until chicken begins to cook.
4. Add the spices, garlic, tomatoes, and chick peas. Saute a few minutes until garlic is soft.
5. Pour in the chicken stock and cover and keep at a simmering boil for about 25 minutes until the beets are soft. 6. During the last five minutes of cooking add the beet greens and white vinegar.

SERVING
7. Add 1/2 cup of sour cream, stir well, and serve warm or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beetroot
Interest: 
Everyday, Healthy
Restriction: 
Kosher, High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
1
Story
I had lunch in a lovely cafe a few weeks ago and ordered their beet soup - a summertime favourite of mine. But the flavour left me disappointed. I set out to creating a beet soup that would have all of the flavours I was looking for and this is what I came up with - a savoury blend of beets, beet tops, stems, chicken, and spices my whole family enjoyed! I didn't even have to tell them it was healthy ;)
Subtitle: 
Beet and Chicken Health Soup

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