CHICKEN AND BEET (BORSCHT) SOUP ENJOY DAN:

CHICKEN AND BEET (BORSCHT) SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

1 onion, cut on the mandolin

4 cloves, peeled and roughly chopped

1/2-cabbage (white or red), quarter and slice

1 sweet potato, cut into match-sticks using a mandolin, then match-stick

2 carrots, match-stick same as sweet potato

3-4 beets, peel and cut into match-stick same as sweet potato

2 skinless, boneless chicken breasts

2 tablespoons olive oil, divided

1/2-teaspoon white pepper

Sea salt to taste

4 cups chicken stock

1/2-teaspoon EACH dried dill, celery powder and smoked paprika

2 tablespoon apple cider vinegar

1 tablespoon lemon juice

Mexican sour cream for garnish

DIRECTIONS:

1.   In a pot heat 1 tablespoon oil over medium-high heat when sizzling.

2.   Add onion and sauté for 4 minutes.

3.   Add garlic and sauté for 1 minute.

4.   Add the rest of the vegetables to the pot and mix well.

5.   Season vegetables with sea salt and pepper to your liking.

6.   Pour in the chicken stock, and next 3 ingredients; bring to a boil.

7.   Turn down heat, cover, and simmer for 45 minutes.

8.   While the soup is simmering you can cook your chicken

9.   Season the chicken breast with salt and pepper to taste.

10  In a covered pan add remaining oil and cook for 15 minutes or so.

11  Shred the chicken using a fork and add to the soup.

12  Pour in vinegar and lemon juice and stir to incorporate.

ENJOY DAN:                                                            DAN DAN THE SOUP NAZI!!