There are as many versions of the Russian beet soup borscht as there are cooks. In Galina Belogubova’s vibrant version, shredded beets and carrots are cooked with grape tomatoes and chicken for a satisfying main-course soup.
- 2 tbsp. extra-virgin olive oil
- 2 large cloves garlic, finely chopped
- 1 medium yellow onion, chopped
- 4 packed cups thinly sliced green cabbage
- 3 medium white potatoes, peeled and cut into ½” pieces
- 2 medium beets, peeled and coarsely shredded
- 1 large carrot, peeled and coarsely shredded
- 1 bay leaf
- 1 tbsp. tomato paste
- 12 grape tomatoes, halved
- 2 boneless skinless chicken breast halves, cut into ½” pieces
- 1 15 oz. can great northern beans, rinsed and drained
- ¼ cups finely chopped fresh dill
- Heat oil in a large pot over medium heat. Add garlic and onions and cook, stirring occasionally, until soft, about 10 minutes. Add cabbage, potatoes, beets, carrots, bay leaf, tomato paste, salt to taste, and 2 qts. water; stir well. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until vegetables are just tender, about 15 minutes.
- Add tomatoes, chicken, beans, and half of the dill to the soup and simmer, partially covered, until chicken is just cooked through, 6-8 minutes. Season with salt to taste. Ladle soup into bowls and garnish with remaining dill.