Borscht Beet Chicken Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  2 medium or 122g

• Chicken stock

  Soup, home-prepared

  5 cup or 1.2kg

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  3 breast fillet or 258g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Beets

  Raw

  4 beet or 328g

• Cabbage

  Raw

  3 cup, chopped or 267g

• Sour cream

  Cultured

  10 tbsp or 120g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Dill weed

  Spices, dried

  1 tsp or 1g

Directions

1. Heat oil in a large heavy-based pan over medium heat. Add chopped onions, beets and carrots, then gently fry until starting to get soft. Stir in stock, cabbage, garlic, potatoes, dill, and chicken, bring to a boil, cover, then simmer for 30 minutes.
2. Season with salt and pepper, to taste. Squeeze in the juice of the half lemon.
3. Serve with a dollop of sour cream, and sprinkling of cilantro (or parsley or dill)

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