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Cabbage Borsht
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
German cabbage and potato soup with chicken or beef, topped with fresh dill and sour cream.
Ingredients:
  • 3 pounds bone-in chicken pieces
  • 1 gallon water
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon salt
  • 1 large head cabbage, cored and shredded
  • 3 large peeled and diced red potatoes
  • 1 large carrot, diced
  • 1 large onion, chopped
  • 3 bay leaves
  • 1 bunch chopped fresh dill
Instructions:
  • Submerge the chicken in a large pot of water and bring it to a boil. Lower the heat to a simmer and cook for about 30 minutes. Once cooked, take the chicken out of the water, let it cool, and shred it into bite-size pieces. Remove and discard the skin and bones before using the shredded chicken.
  • In a large stock pot, bring 1 gallon of water, tomato soup, and salt to a gentle boil. Add cabbage, potatoes, carrot, onion, chicken, and bay leaf, then simmer until vegetables are tender, about 20 minutes. Stir in parsley and dill, adjust salt to taste, and serve.

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