Cabbage Borsht Good Recipes

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Cabbage Borsht

"This German soup with cabbage, potatoes, tomato, and dill may be made with both chook or beef. Finished with dill, and excellent with a dollop of bitter cream."

Ingredients :

three pounds bone-in chook pieces
1 gallon water
1 (10.75 ounce) can condensed tomato soup
1 tablespoon salt
1 large head cabbage, cored and shredded
3 big peeled and diced pink potatoes
1 big carrot, diced
1 large onion, chopped
3 bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped sparkling dill

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H45M

Place bird in a big pot of water. Bring to a boil, reduce to a simmer, and prepare dinner about 30 minutes. Remove from water, cool, and shred into bite-size portions. Discard skin and bones.
In a huge inventory pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, fowl, and bay leaf in pot, and return to a simmer. Cook at a completely low simmer until greens are gentle, about 20 mins. Add parsley and dill, taste and modify seasoning with salt if needed, and serve.

Notes :

Ground pork or pork stew meat can be utilized in place of the fowl. If using floor pork, brown in a skillet over medium warmness, then drain excess grease. If using stew meat, simmer meat until smooth, approximately 2 hours, depending at the cut. As well, chook poaching liquid or beef stewing liquid may be utilized in vicinity of the water.

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