This is a classic red borscht with a twist. We developed this recipe for those who like good hearty borscht and don’t mind a little heat. Ancho chilis, chipotle and pequin peppers add so much smokey flavor and a great kick to this dish. This borscht is the ultimate flavor experience.
The kit is packaged into a beautiful collectible tin with traditional Ukrainian floral design on the lid.
Serving size: 1 cup (8 oz)
INGREDIENTS: white potatoes, green cabbage, beetroot, onion, carrot, tomatoes, smoked jalapeno pepper, poblano pepper, chile pequin pepper, dill, parsley, garlic, citric acid, non-hydrogenated canola
You will need:
6 cups vegetable/chicken/beef broth (+1 cup if using meat)
1 1/2 cups cubed chicken breast* (optional)
Salt and pepper to taste
*You can use any protein of your choice in place of chicken or add none at all!
Stove Top Directions
Combine borscht soup mix, broth and chicken in a soup pot. Bring to a boil, turn the heat down to low and simmer, covered, until vegetables are tender and chicken is cooked through, around 20-30 minutes. Optional: when borscht is done, remove the pot from heat and let stand for 15 minutes before serving.
In a crockpot combine borscht soup mix with suggested ingredients. Cook on high for 4 hours or on low for 6 hours until the vegetables are tender and chicken (if you added any) is cooked through.
Serve warm, topped with sour cream or plain greek yogurt. Sprinkle with chopped fresh dill, chives or parsley to add flavor and texture.
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