Ultra Healthy Chicken Borsch

• 10 c chicken stock or water
• 2 T coconut oil (non-flavoured, suitable for high-temp cooking)
• 2 large skinless boneless chicken breasts
• 1 large onion
• 1 c. coarsely chopped celery
• 2 T chopped fresh dill
• 4 pieces wakame or .5c arame, broken into small pieces (optional)
• 4 medium beets (1" cubes)
• .5 red cabbage, coarsely shredded
• 2T raw coarse sea salt
• 1 large potato (optional)
• plain balkan style yogurt (optional)

1. 1. Put hot stock or boiling water into a large crock pot with the wakame/ arame, dill and 1T of coconut oil. Turn to high.
2. 2. Chop the chicken into pieces smaller than 1" (about 3-4 cups)
3. 3. Quickly saute the chopped chicken, onions and celery in a very hot pan with 1T coconut oil until the veggies are starting to clear, and the chicken begins to cook. (Starting off this recipe with hot water, crock pot heat and partially cooked chicken and veggies jump starts the cooking process and helps prevent spoilage.)
4. 4. Dump sauted ingredients into crock pot.
5. 5. Cook on high for about an hour.
6. 6. Reduce heat. Add beets and cabbage.
7. 7. Cook for 4-6 hours ON LOW
8. 8. One hour before serving, add the potato (1 " cubes). Potato will make the borsch more cloudy and grainy the longer it cooks.
9. 9. Salt to taste
10. 10. Serve garnished with a dollop of plain yogurt and fresh chopped dill if desired.

chicken, coconut oil, chicken breasts, onion, celery, t, arame, beets, red cabbage, t, potato, balkan style yogurt

Taken from www.epicurious.com/recipes/member/views/ultra-healthy-chicken-borsch-50057590 (may not work)