Search

Skip to main content

Nutrition info

AmountPer 420 g serving
  • Calories190
  • Protein17 g
  • Fat7 g
  • Saturated fat3 g
  • Carbohydrates16 g
  • Fibre3 g
  • Sugars10 g
  • Cholesterol70 mg
  • Sodium270 mg
% Daily ValuePer 420 g serving
  • Potassium16
  • Calcium6
  • Iron8
  • Vitamin A4
  • Vitamin C15
  • Vitamin B620
  • Vitamin B1216
  • Folate51
  • Magnesium
  • Zinc22
Food prep tip

Cranberry & Chicken Borscht

  • Soups & Stews
  • Gluten Free
  • Slow Cooker
  • Leg
  • Back
Prepping10min
Cooking480min
Restingmin
  • Servings10
Nutrition informationThis recipe contains 17 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.