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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Another of my mom's borscht recipes, and a favourite with our family. It is tangy, spicy and served with warm buns, a great hearty meal. Ingredients:
10 cups water |
1 lb chicken, cut up |
3 cups sauerkraut |
1 cup dill, chopped |
2 cups cabbage, chopped |
1 (28 ounce) can tomatoes, chopped |
1 teaspoon peppercorn |
1 bay leaf |
2 chili peppers |
3 potatoes |
1 teaspoon salt |
1 medium onion, chopped |
Directions:
1. Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.
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