RECIPES

Cranberry & 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.

Prep Time

PT10M

Cook Time

PT8H

Serves

10

Ingredients

  • 1 2/3 lb (0.8 kg) skinless chicken legs and back
  • 8 cups (2 L) cold water
  • 2 lb (1 kg) beets
  • 1 cup (250 mL) red onion(s), chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 cup (250 mL) cranberries, fresh or frozen
  • 2 tbsp (30 mL) red wine vinegar
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) dill, minced
  • 1/2 tsp (2.5 mL) caraway seed
  • 1 cup (250 mL) sour cream, 14 % MF
  • 10 sprigs dill, fresh

    • Instructions

    1. 1 Place chicken in bottom of the slow cooker.
    2. 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. 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. 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.
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