Chicken & Beet Borsch

Beetroot and tomato soup simmered with chicken and potatoes.

Cooking time ≈ 1 h 35 min

Estimated nutrition · Per serving
≈ 170 kcal · Protein 7 g · Carbs 25 g · Fat 5 g

Ingredients

• 2 beets
• 1 carrot
• 1 onion
• 1-2 cloves of garlic
• 250 ml tomato juice
• 1/2 chicken fillet
• 6 small potatoes
• 1-2 bay leaves
• 1.5 l water
• olive oil
• salt
• 1 tsp black pepper
• dill (optional)
• sour cream

Method

1. Grate beets, carrot and garlic; chop onion. Combine in a pot with enough olive oil to coat the base and the tomato juice.
2. Cover and cook gently for about 15 minutes, checking the moisture and adding a little water if needed.
3. Cut chicken into pieces and potatoes into cubes. Add to the vegetables, pour in hot water and bring to a boil.
4. Cover and simmer for about 1 hour. Serve with sour cream and optional dill.