Chicken Borscht - Chicken Soup With Cabbage Carrot... |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I know this is not an authentic borscht because it doesn't have beets in it. But the Menonite source that gave me the recipe calls it that so I'm gonna too. This may sound too simple to be very good. But, we've made this several times and it is fantastic! Read more ! I've been told it freezes well. But, we've never had enough left to confirm that. Ingredients:
1 whole chicken (or 4-5 breasts) |
1 large onion |
4 potatoes, diced |
3 carrots, sliced |
1 16 oz. pkg. shredded cabbage, or 1 lb fresh cabbage, shredded |
4 peppercorns |
4 whole allspice berries (or 1 tsp. ground) |
1 bay leaf |
2 chicken bullion cubes |
1 14.5 oz. can diced tomatoes |
1-2 quarts water |
1 cup half & half |
1 tsp salt |
Directions:
1. Cook chicken in salted water until tender. Remove from broth, remove meat from bones and cut into bite-sized pieces.
2. Add potatoes, carrots, and onions to broth and cook until almost tender.
3. When vegetables are almost cooked through, add diced chicken, tomatoes, cabbage, bullion cubes, and a spice ball containing the peppercorns, allspice berries, and bay leaf.
4. Continue cooking until cabbage is tender.
5. Add half & half and allow to heat through.
6. Note: Do NOT omit the allspice! That is what makes this recipe so good.
|
|