CHICKEN BORSCHT A comforting beetroot soup with tender shredded chicken, vegetables and fresh dill. This is my homemade version, using leftover roasted chicken breast. Finish with Greek yogurt for a creamy touch. Serves: approximately 4
Prep: 15 minutes | Cooking: 40–45 minutes Broth and chicken quantities, timings and servings are suggested estimates. Ingredients 1 medium beetroot, peeled and grated or thinly sliced 1 red onion, chopped 4 garlic cloves, minced 1 large tomato, chopped ¼ Chinese cabbage, thinly sliced 3 bay leaves Approximately 1 litre chicken broth, plus more as needed 250–300 g cooked roasted chicken breast, shredded 1 handful fresh dill, chopped 1 tablespoon olive oil, for sautéing Salt and black pepper, to taste A splash of vinegar, to taste A small pinch of sugar, optional Plain Greek yogurt, optional, to serve Method Heat the olive oil in a large pot over medium heat. Add the onion and tomato and sauté for about 5 minutes, until softened. Add the beetroot and cook for 3–4 minutes. Stir in the garlic and cook for another minute. Pour in the chicken broth. Add the bay leaves, salt and pepper, then bring to a boil. Reduce the heat to a gentle simmer. Add a splash of vinegar and cook for about 20 minutes. Add the cabbage and most of the dill. Simmer for another 15 minutes, or until the vegetables are tender. Taste and add a small pinch of sugar if needed to balance the acidity. Stir in the shredded cooked chicken and simmer for about 5 minutes, until hot throughout. Add more broth if you prefer a lighter soup. Remove the bay leaves and adjust the seasoning. To serve Spoon into bowls and finish with a dollop of Greek yogurt and the remaining dill, if desired. Make it your own: Swap the roasted chicken for cooked shredded beef.

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CHICKEN BORSCHT A comforting beetroot soup with tender shredded chicken, vegetables and fresh dill. This is my homemade version, using leftover roasted chicken breast. Finish with Greek yogurt for a creamy touch. Serves: approximately 4
Prep: 15 minutes | Cooking: 40–45 minutes Broth and chicken quantities, timings and servings are suggested estimates. Ingredients 1 medium beetroot, peeled and grated or thinly sliced 1 red onion, chopped 4 garlic cloves, minced 1 large tomato, chopped ¼ Chinese cabbage, thinly sliced 3 bay leaves Approximately 1 litre chicken broth, plus more as needed 250–300 g cooked roasted chicken breast, shredded 1 handful fresh dill, chopped 1 tablespoon olive oil, for sautéing Salt and black pepper, to taste A splash of vinegar, to taste A small pinch of sugar, optional Plain Greek yogurt, optional, to serve Method Heat the olive oil in a large pot over medium heat. Add the onion and tomato and sauté for about 5 minutes, until softened. Add the beetroot and cook for 3–4 minutes. Stir in the garlic and cook for another minute. Pour in the chicken broth. Add the bay leaves, salt and pepper, then bring to a boil. Reduce the heat to a gentle simmer. Add a splash of vinegar and cook for about 20 minutes. Add the cabbage and most of the dill. Simmer for another 15 minutes, or until the vegetables are tender. Taste and add a small pinch of sugar if needed to balance the acidity. Stir in the shredded cooked chicken and simmer for about 5 minutes, until hot throughout. Add more broth if you prefer a lighter soup. Remove the bay leaves and adjust the seasoning. To serve Spoon into bowls and finish with a dollop of Greek yogurt and the remaining dill, if desired. Make it your own: Swap the roasted chicken for cooked shredded beef.

This is the text area for a paragraph describing this service. You may want to give examples of the service and who may be able to benefit from it.