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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