The more we explore the world, the more curiosity we have in tasting the many types of cuisine available during our various trips. Sometimes, we just need some soul-food such as the Chicken Borscht Soup to balance off the excessive carbohydrates and calories we had consumed throughout our vacations. Let’s start indulging in an antioxidant yet rich in vitamins and minerals packed dish which is so colorful and yet tasty without undermining your health goals. It’s a great dish that you could consume as much as you like without feeling the guilt. 🙂

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 of 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

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

1 tsp sesame oil
1 Tbsp soy sauce
Some sprinkles of black pepper

Parsley leaves

1. Marinate the chicken cuts with the sesame oil, soy sauce and some dashes of pepper for about an hour.
2. Heat up the olive oil in a deep pot on MEDIUM-HIGH fire.
3. Add in the garlic cloves and big onions. Saute thoroughly until caramelized.
4. Add in the cubed chicken meat and bay leaves. Saute until meat cook.
5. Add in the can of tomato puree, mixed herbs and chopped coriander stalks. Stir for about 5 minutes.
6. Add in the red tomatoes, carrot, broccoli, cauliflower and stir for another 10 minutes.
7. 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 Gourmet Stock, a multi-purpose vegetarian/vegan seasoning.
8. Cabbages to be added in last. Let it cook for another 5-10 minutes or more until the cabbages are roughly softened.
9. Add in coarsely grinded fresh 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.
10. Serve hot or chilled with some parsley leaves as garnishing. Serving some toasted garlic bread would be nice too.

(Serves: 6-8)


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