Chicken Beetroot Soup (Borscht)

1. 1 Chicken thighspack 900 g ≈ $3.99 120 g
2. 2 Beetroot≈ $2.50 per kg 80 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 100 g
4. 4 Potatoes≈ $2.19 per kg 120 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Sunflower oil 8 ml
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Sour cream 15%pack 300 g ≈ $1.60 30 g
11. 11 Bay leaves to taste
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ thighs, cover with 500 ml cold water, bring to a boil, and skim off the foam. Add a bay leaf and simmer for 30 minutes on medium heat until the meat is done.

2. While the broth simmers, grate the beets² and carrots⁵ on a large grater, finely chop the onion⁶, cut the potatoes⁴ into 1–2 cm cubes, shred the cabbage, and crush the garlic⁹.

3. Heat oil in a skillet over low-medium heat, sauté the onion⁶ and carrot⁵ for 5 minutes until soft. Add the beets² and tomato⁷ paste, pour in a couple of spoonfuls of broth, and simmer for 10 minutes.

4. Add the potatoes⁴ and cabbage to the boiling broth, and cook for 15 minutes on medium heat until the potatoes are nearly tender.

5. Stir in the sautéed base, season with salt, and cook for another 5 minutes until the beets² and potatoes⁴ are fully tender. Turn off the heat and add the garlic⁹.

6. Cover and let steep for 15 minutes. Ladle into bowls, top with sour¹⁰ cream, and serve with rye bread.

In short

• In the planner this dish is cooked for two days: reheat on day two.