Cranberry & Chicken Borscht
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Place chicken in bottom of the slow cooker.
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.
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.
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.
Nutrition Info
| Per 420 g serving | Amount |
|---|---|
| Calories | 190 |
| Protein | 17 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrate | 16 g |
| Fibre | 3 g |
| Sugar | 10 g |
| Cholesterol | 70 mg |
| Sodium | 270 mg |
| Per 420 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 6 |
| Iron | 8 |
| Vitamin A | 4 |
| Vitamin C | 15 |
| Vitamin B6 | 20 |
| Vitamin B12 | 16 |
| Folate | 51 |
| Zinc | 22 |
