in Eastern Europe

Russian borscht with chicken

updated

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Ingredients for 4 servings:

  • 6 m.-sized potatoes
  • 1 bunch of spring onions
  • 3 tsp oil
  • ½ liter chicken broth
  • 2 bay leaves
  • 1 chicken, ready roasted
  • 500 g sauerkraut
  • 600 g beetroot, sliced ​​(jar)
  • ⅛ liter liquid from the beetroot jar
  • salt and pepper
  • 1 cup sour cream, approx. 150 – 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply delicious

Peel and dice the potatoes. Trim and slice the spring onions. Briefly sauté both with the oil in a large pot. Top up with the chicken stock, add the bay leaves, and simmer for 15 minutes. Meanwhile, remove the chicken meat and roughly dice it. Add it to the potatoes along with the sauerkraut, beetroot slices, and the liquid. Heat everything for 2 minutes, then season with salt and pepper. Serve garnished with a dollop of sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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