Sunday, July 22, 2012

Beet and Chicken Soup (Borscht)

I have long extolled my love of beets, beet greens, and the earthy summertime flavours they conjure but, up until now, I haven't done a recipe featuring the beet in its entirety.

That is, until now.




















I think beets are one of those vegetables we see in the produce section that, unpeeled with their stems and leaves intact, might seem a little daunting for busy cooks.

Even though they are super healthy, and mega delicious, who has the time?

In today's video, I'll show you just how quick and easy it actually is to throw together a beautiful and incredibly tasty soup featuring every part of the beet that will go from your produce section to the table in under an hour!

Better still, this one gets better with time. Make it ahead on a Sunday and you've got soul satisfying, nourishing lunches for the next few days.

High in fibre, nutrients, and flavour, this one's a keeper - I hope you'll agree!

To visit the printable recipe: "Health Soup" or enjoy today's step by step video!




Prep Time: 20 minutes
Cook Time: 30 minutes 
Serves: 6

Ingredients 
  • 5 baby beets (one bunch) - peeled and diced small
  • 1 onion diced
  • 1 chicken breast diced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp minced garlic
  • 1/4 tsp black pepper
  • 1 cup diced tomatoes (olive oil and black pepper Aylmers)
  • 1 cup chick peas
  • 5 cups low or no sodium chicken stock
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp white vinegar
  • 1/2 cup sour cream
Directions
  1. Remove stems and leaves from beets. Separate the stems from the leaves, dice the stems small. Chiffonade the leaves.
  2. Saute the chicken, onions, beets, and stems in extra virgin olive oil over medium high just until chicken begins to cook. Add the spices, tomatoes, and chick peas. Cover with the chicken stock and cover and keep at a simmering boil for app 25 minutes until the beets are soft. During the last five minutes of cooking add the beet greens and 1 tbsp white vinegar.
  3. Add 1/2 cup of sour cream, stir well, and serve.



***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

2 comments:

  1. It looks wonderful! I have just started liking beets, I should give it a go!

    ReplyDelete
    Replies
    1. Lyndsey, this one is a real winner! If you try it let me know :-)

      Delete