About this recipe:This is a hearty chicken soup that makes a great meal. The grated beetroot and carrots add a mild sweetness. Serve with some crusty bread. And the leftovers are even better the next day.
1kg skinless chicken thighs
2L chicken stock
900g potatoes, peeled and cut into cubes
450g chopped tomatoes (not drained)
3 large beetroots, peeled and grated
1 large carrot, grated
140g grated cabbage
1 large onion, chopped
2 cloves garlic, minced
5 tablespoons red wine vinegar
3 tablespoons tomato puree
1 bay leaf
salt and freshly ground black pepper to taste
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Method Prep:40min › Cook:1hr20min › Ready in:2hr
Place chicken thighs in the chicken stock in a large pot. Bring to the boil over medium heat; cover and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken and set aside to cool. Stir in the potatoes, tomatoes, beetroot, carrot, cabbage, onion, garlic, red wine vinegar, tomato puree and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes.
Meanwhile, use a fork to remove the chicken and discard the bones. Add chicken to the soup and simmer uncovered for 20 minutes. Season with salt and pepper.