Cranberry & Chicken Borscht
- Soups & Stews
- Gluten Free
- Slow Cooker
- Leg
- Back

Prepping10min
Cooking480min
Resting—min
- 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.