Chicken Borscht

A hearty borscht that makes a great meal. Serve with some crusty bread. And the leftovers are even better the next day.

Step: 1

Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.

Per Serving: 232 calories; protein 15.6g; carbohydrates 25.1g; fat 8.2g; cholesterol 43.1mg; sodium 638.2mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.