All, Recipes, Soup
Weeknight Borscht with Chicken
Don’t be intimidated! This nutrient-dense and nourishing borscht is far simpler to make than it seems.
The addition of shredded chicken makes this a protein-packed pick for lunch or dinner–and the added kick from the sauerkraut is more than just a burst of umami flavor (though it certainly is that, especially if you opt for the most authentic sauerkraut possible, which we recommend), it’s also a fermented food with incredible health benefits. Don’t hesitate to serve yourself seconds!
How to Make It
Ingredients
- 2 tbsp salted butter
- 1 yellow onion, finely chopped
- 1 celery stalk, trimmed and finely chopped
- 2 garlic cloves, peeled, crushed and thinly sliced
- 1 tsp kosher salt, divided
- Freshly ground black pepper to taste
- 2 tbsp tomato paste
- 2 medium beets, about 8 oz (225 g) each, peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- ½ cup sauerkraut
- 6 cups no-salt chicken broth
- 2 to 3 cups cooked shredded chicken
- 2 tbsp fresh lemon juice
- Sour cream and chopped fresh dill to garnish
Instructions
- Melt butter in a very large pot over medium heat. Add onion, celery, and garlic. Season with ½ tsp salt and freshly ground pepper. Cook, stirring occasionally, until onions are soft, about 4 to 6 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Stir in beets, carrots, sauerkraut, and remaining ½ tsp salt. Stir in broth. Bring to a full boil, then reduce heat to medium-low and simmer, partially covered, stirring occasionally, just until vegetables are tender, about 15 minutes. Stir in chicken and lemon juice to warm through, then remove from heat.
- To serve, divided soup along 4 bowls. Then, top each with sour cream and dill. Season with freshly ground pepper. Serve immediately.
How to Store It
Soup can be made ahead and refrigerated in an airtight container for up to 2 days.
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