Prep 30 mins
Cook 45 mins
A yummy version of borscht from Saveur magazine.
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 medium onion, chopped
- 4 packed cups thinly sliced green cabbage
- 3 medium white potatoes, cut into 1/2 inch cubes
- 2 medium beets, peeled and coarsely shredded
- 1 large carrot, peeled and coarsely shredded
- 1 bay leaf
- 1 tablespoon tomato paste
- 12 grape tomatoes, halved
- 2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
- 15 ounces great northern beans, rinsed and drained
- 1⁄4 cup finely chopped fresh dill
- Heat oil in a large pot over medium heat.
- Add garlic and onions and cook until soft, about 10 minutes.
- Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
- Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
- Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
This soup was made for the Culinary Quest Soups On Challenge. I'm not sure if I have ever had borscht every and am not sure what I was expecting. The recipe was adapted for the slow cooker. The onions and garlic were browned in oil and the chicken tossed and browned lightly. The beets were roasted and peeled. I wasn't sure how grated carrots and beets would do over an extended cook time so I opted to dice them. The water was reduced to 1 quart. The beets and beans were added the last 30 minutes or so in order for the flavors to meld. The only thing I would recommend is to pre-cook the chicken and add at the same time the beets and beans were added. My chicken was a little dry. No fault of the recipe just a conversion error on my part. The soup was cooked on medium to low heat and was ready in about 3 1/2 hours. Fresh dill was used in the soup and additional used as a garnish. Really good.