Dinner for 6

Chicken Borscht

Name: Chicken Borscht
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 boneless chicken breast; 1 bunch green onions; 1/4 bunch parsley; 1/4 bunch dill; 3 onions; 4 allspice berries; 3 black peppercorns; 2 bay leaves; 4 carrots; 1 large beet; 5 large potatoes; 1/4 head cabbage; 1 tbsp chicken fat or vegetable oil; 1 can 8.8 oz tomato paste; 2 1/2 tbsp plum jam or plum sauce (optional); fresh dill or parsley (optional); sour cream (optional)

This chicken borscht simmers chicken and root vegetables with cabbage, tomato paste, herbs, and earthy beet flavor.

$1.85per serving $

55 minstart to table

6servings

Middle Eastern Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 boneless chicken breast
1 bunch green onions
1/4 bunch parsley
1/4 bunch dill
3 onions
4 allspice berries
3 black peppercorns
2 bay leaves
4 carrots
1 large beet
5 large potatoes
1/4 head cabbage
1 tbsp chicken fat or vegetable oil
1 can 8.8 oz tomato paste
2 1/2 tbsp plum jam or plum sauce (optional)
fresh dill or parsley (optional)
sour cream (optional)

Steps

Place the chicken, three onion pieces, allspice, peppercorns, bay leaves, and water in a large pot.
Bring the pot to a boil, then simmer for 15 minutes until the chicken reaches 165 F.
Remove the chicken, strain out the whole spices and onion, and shred the chicken.
Add the carrots, beet, potatoes, cabbage, and chopped remaining onions to the broth.
Stir in the tomato paste, chicken fat or oil, and plum jam if using, then simmer for 20 minutes.
Return the chicken to the pot and stir in the parsley and dill.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.