Borscht-Lite Version

Hello Comrades!

Yes, this is a Russian cuisine post. Yesterday my babushka came over and made a version of Borscht that is easily made in an American household. It has the Russian flavor but is made with chicken instead of the beef that is normally used. So this version is more waist line friendly.

This makes a big batch so be forewarned.

Borscht-Lite

Ingredients

1 can diced tomatoes, 15 oz.

1 can sliced carrots, 15 oz.

3 cups baked beans

1 can shoestring beets, 15 oz.

6 mini vine sweet peppers, chopped

2 cups sauerkraut

1 onion chopped

1 cup spinach

1 lb. 98% lean ground chicken

4 cups frozen hash browns

1 cup parsley, fresh

1 cup cilantro, fresh

4 cups cole slaw salad mix, cabbage and carrots

Directions

1. Obtain a very large stock pot.
2. Empty all of the canned goods into said pot over medium heat.
3. Add all of the fresh or non-canned food into the pot as it is heating. 
4. As the pot is at a boil start to form little meatballs from the ground chicken.
5. As each meatball is formed, through it into the pot.
6. Once all the the balls are formed, lower heat to allow the concoction to simmer.
7. Leave covered and allow to simmer for 30 minutes.
8. Once done, taste to see if any extra salt or seasoning is needed

Nutritional Information (based of off 7 servings)
Calories 332, Total Fat 6.0g, Cholesterol 56mg, Sodium 990mg, Carbohydrates 51.8g, Dietary Fiber 11.4g, Sugars 19.4g, Protein 20.6g