Chicken Borscht Soup
4
10 minutes
45 minutes
55 minutes
This is a delicious and gut-friendly fibre-packed Eastern European classic soup dish, perfect for those chilly winter nights.
Ingredients
- 420g (0.93lb) chicken breast (organic)
- 500g (2 medium) beetroot, julienned
- 250g (1 cup) sauerkraut
- 3 cups chicken stock (organic, MSG-free)
- 1 large onion
- 2 tbsp ghee/ clarified butter
- 200g (1 cup) Greek yoghurt
- 4 bay leaves
- 1 tsp caraway
- 1 tsp marjoram
- 1 tbsp fresh parsley/ dill for garnishing
- 2 cloves garlic, minced
- 2 tbsp tomato paste
Instructions
- Cook the onions in the ghee on low-medium heat for 10 minutes.
- Add garlic, beets, tomato paste, herbs, spices and stock and simmer for 20 minutes
- Add the diced chicken breast and cook for another 10-15 minutes, then add the sauerkraut in the last 3 minutes to warm up.
- Garnish with parsley/ fresh dill and serve with greek yoghurt and a slice of sourdough bread.
Notes
Borscht is an Eastern European classic traditionally made with beef or pork knuckle, beets and white cabbage, but I have adapted this recipe slightly to make it more appropriate for a quick week-time meal that is lighter, faster and easier to make, with sauerkraut instead of the cabbage for extra goodness for the gut and low-fat chicken breast.
A healthy gut microbiome plays an important role in overall wellbeing, influencing mental health, metabolic function, blood sugar regulation, and hormonal balance. Supporting the microbiome with fibre-rich prebiotics, fermented foods such as Greek yoghurt and sauerkraut, and key nutrients such as glutamine may help maintain a healthy gut barrier and decrease risk of inflammation and permeable gut syndrome.
Nutrition Information:
Yield: 4
Serving Size: 570
Amount Per Serving:
Calories: 441Total Fat: 16.3gNet Carbohydrates: 22.8gFiber: 6.6gProtein: 43.2g
