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PrintCranberry & Chicken Borscht
Heart-healthy beets loaded with antioxidants take centre stage in our protein-rich borscht. Easy to prepare in your slow cooker, this soup is sure to be a favourite in your household. We put a spin on this traditional European favourite by adding tart cranberries and a touch of brown sugar. Red wine vinegar provides just the right amount of acidity to complement the sweetness in this satisfying soup.
Heart-healthy beets loaded with antioxidants take centre stage in our protein-rich borscht. Easy to prepare in your slow cooker, this soup is sure to be a favourite in your household. We put a spin on this traditional European favourite by adding tart cranberries and a touch of brown sugar. Red wine vinegar provides just the right amount of acidity to complement the sweetness in this satisfying soup.
![[+]](/images/uploads/recipes/2010/Dec/30/430_view.jpg)
Cranberry & Chicken Borscht
1 2/3 lb
skinless chicken legs and back
750 g
8 cups
cold water
2 L
2 lb
beets
900 g
1 cup
red onion(s), chopped
250 mL
3 cloves
garlic, minced
3 cloves
2
bay leaves
2
1 cup
cranberries, fresh or frozen
250 mL
2 Tbsp
red wine vinegar
30 mL
1/2 tsp
salt
2.5 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
2 Tbsp
brown sugar
30 mL
2 Tbsp
dill, minced
30 mL
1/2 tsp
caraway seed
2.5 mL
1 cup
sour cream, 14 % MF
250 mL
10 sprigs
dill, fresh
10 sprigs
Preparation
Serves 10
Cook time :
8 hours
|
Preparation time :
10 min
Cranberry & Chicken Borscht
1
Place chicken in bottom of the slow cooker.
2
Wash and dice beets. Add to slow cooker with cold water. Add onion, garlic, bay leaves, cranberries, red wine vinegar, salt, pepper, brown sugar, dill and caraway seed.
3
Cook on low heat 8-12 hours. Discard bay leaves. Remove chicken from soup to cool. Remove meat from the bone. Shred or dice and add back to the soup.
4
To serve, ladle into bowls and garnish with a dollop of sour cream and a sprig or two of the fresh dill. If you want to be more creative mix the sour cream with a little milk and swirl artfully onto the top of the bowls. Then crown with a dill sprig.
