Cabbage Borsht

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.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 45 mins

Servings: 10

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
• 2 tablespoons chopped fresh parsley
• 1 bunch chopped fresh dill

Steps

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.