Being Russian, Borscht has always been my favorite soup. This is a recipe that I have learned from my mom, throughout the years. Enjoy.
INGREDIENTS:
2 (15 oz) cans of beets (including juice)
1 (15 oz) can diced tomatoes (including juice)
1 (28 oz) can whole peeled tomatoes (including juice) – quartered
4 (small) potatoes – peeled and cut into 1 inch cubes
1 (extra large) cube of Knorr Chicken Bullion
2 (small) onions – diced
3 (large) carrots – shredded
1/4 bunch parsley – chopped
1/3 bunch fresh dill – chopped
1 whole cabbage – shredded
5 chicken thighs
salt
5 cloves of garlic – crushed
olive oil
DIRECTIONS:
In a large pot, combine olive oil, onions, carrots and garlic. Sauté the vegetables until the onions are translucent. Add in the chopped parsley and dill. Continue to sauté for another 5 minutes.
Next, add in the tomatoes and beets (including the juices), potatoes, and chicken. Boil for 5 minutes and add in 6 cups of water and 1 extra large cube of Knorr Chicken Bullion.
Bring to a boil and reduce heat to medium. Continue boiling for 35 minutes. Once the chicken floats to the top, add in the shredded cabbage.
Push the cabbage to the bottom of the pot. Cover and bring to a boil. Boil for an additional 5-7 minutes (cabbage will become translucent).
Enjoy with a tablespoon of mayo or sour cream.
