Cabbage Borsht recipe
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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
Nutrition Info
- 308 caloriescarbohydrate: 31.3 gcholesterol: 59.8 mgfat: 10.5 gfiber: 5.7 gprotein: 23.5 gsaturatedFat: 2.9 gservingSize: -sodium: 966.3 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Cabbage Borsht
Directions
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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.
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.