Cabbage Borsht
Description
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Ingredients
•
3 pounds bone-in chicken pieces
•
1 gallon water
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1 (10 3/4 ounce) can condensed tomato soup
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1 tablespoon salt
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1 large head cabbage, cored and shredded
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3 large peeled and diced red potatoes
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1 large carrot, diced
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1 large onion, chopped
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3 bay leaves
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2 tablespoons chopped fresh parsley
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1 bunch chopped fresh dill
Directions
1
Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2
In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.