Chicken And Vegetable Borscht
A yummy version of borscht from saveur magazine.
Steps
Heat oil in a large pot over medium heat.
Add garlic and onions and cook until soft , about 10 minutes.
Add carrots , potatoes , cabbage , tomato paste.
Bay leaf , and 2 quarts water and stir well.
Increase heat to medium high and bring to a boil.
Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
Add chicken , tomatoes and beans and half the dill.
Cook 6-8 minutes.
Season to taste.
Serve in bowls with rest of dill for garnish.
Ingredients
extra virgin olive oil, garlic cloves, onion, green cabbage, white potatoes, beets, carrot, bay leaf, tomato paste, salt, grape tomatoes, boneless skinless chicken breast halves, great northern beans, fresh dill