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CHICKEN BORSCHT SOUP

Posted by crizlai On July - 11 - 2012|

Our daily meals would mostly contain many sinful feasts that would make us worry about the consequences of overloading. At times, I would just pep up a simple Chicken Borscht Soup to control my fat, carbohydrates and calories intakes. Not only is the antioxidant packed dish colorful, it’s also rich in vitamins and minerals. The soup can be one meal that would provide you with all the necessary nutrients without undermining your health goals. It’s a great dish that most dieters would love to have constantly. 🙂

BORSCHTSOUP

Here’s the simple and healthy recipe:

INGREDIENTS:
1 large chicken breast meat (skin & bone removed, wash with salt and cut into cubes)
3 cloves garlic (smash and remove skin)
1 large onion (fine wedges)
1 stalk celery (peel off the fibrous skin, slice 5mm thickness)
1-2 tbsp chopped parsley stalk
2 large red tomatoes (seeds removed, cut into wedges)
1 big carrot (peel the skin, slice 10mm thickness)
1 small head of broccoli (cut into small petals)
1 small head of cauliflower (cut into small petals)
1 small cabbage (cut into 50mm x 50mm squares)
4 small bay leaves
1 tsp mixed dry herbs
1 can tomato puree
5 cans chicken broth/stock
1/4 cup olive oil
Black pepper
Salt
Sugar

OPTIONAL:
Potatoes (regular julienne 5mm x 5mm x 50mm)
Beetroot
Sour cream or yoghurt for some extra creaminess

MARINATES (FOR CHICKEN):
1 tsp sesame oil
1 tbsp soy sauce
Some sprinkles of black pepper

GARNISHES:
Parsley leaves

PREPARATIONS:
• Marinate the chicken cuts with the sesame oil, soy sauce and some dashes of pepper for about an hour.
• Heat up the olive oil in a deep pot on MEDIUM-HIGH fire.
• Add in the garlic cloves and big onions. Saute thoroughly until caramelized.
• Add in the cubed chicken meat and bay leaves. Saute until meat cook.
• Add in the can of tomato puree, mixed herbs and chopped coriander stalks. Stir for about 5 minutes.
• Add in the red tomatoes, carrot, broccoli, cauliflower and stir for another 10 minutes.
• Pour in 5 cans of chicken broth/stock (using back the same can as the tomato puree). Add more if you prefer the soup to be a bit more diluted but not advisable as the vegetables would emit some juices. Bring to boil.
Note: If you do not have chicken broth/stock available, you can always use 5 cans of filtered water plus 4-5 tablespoon of Vegeta No MSG added, a multi-purpose seasoning.
• Cabbages to be added in last. Let it cook for another 5-10 minutes or more until the cabbages are roughly softened.
• Add in coarsely blended black pepper, salt (more Vegeta if using the seasoning) and sugar (about 1/2 – 3/4 tablespoon or minimal for a healthier lifestyle) to taste.
• Serve hot or chilled with some parsley leaves as garnishing. Serving some toasted garlic bread would be nice too.

(Serves: 6-8)

YOU CAN CHECK HERE FOR MORE RECIPES.

 

2 Responses to “CHICKEN BORSCHT SOUP”

  1. whaleshark says:

    This is perfect for dinner! I can’t wait to try this recipe. I’m sure my family will love this. Thanks for sharing.

    I’m sure they will love this dish a lot~ Thanks for dropping by~ 🙂

  2. Kelly says:

    I love Borscht! The traditional Ukrainian version uses beets which colour the soup bright red. Very appetizing to eat. 😀 Love how you put soooo much vegetables in it too.

    I opted the beet roots out as I found tomatoes to have more flavors and I love vegetables a lot~ 🙂

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Howdy from the Isle of delicious Asian food and the UNESCO Heritage City of Georgetown, Penang, Malaysia. Just call me Criz Lai and I am here to share with you on what’s the best food you can get in town as well as from many other parts of Malaysia.

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