Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small whole chicken fryer or 1-1 1/2 lbs. meaty bone-in chicken (thighs work well), cooked (reserve stock)
8 cups chicken broth
1 large onion, peeled, chopped
4 large beets, peeled, cut into 1/2 inch cubes
4 large carrots, peeled, chopped
3 large russet potatoes, peeled, cut into 1/2 inch cubes
2 cups chopped green cabbage
1/2 c. fresh dill, divided
2 tbsp. red wine vinegar
salt and pepper, to taste
sour cream
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Directions: |
Directions:Remove bones and skin from pre-cooked chicken. Set aside. In a large pot combine reserved stock, chicken broth, onion, beets, carrots, potatoes; bring to a boil. reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Stir in chicken, cabbage, and 1/2 cup dill. Cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream. Serves 6. |
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Personal
Notes: |
Personal
Notes: I served a mission in Moscow, Russia. There, borscht, a red beat soup, is a very common meal and every babushka has her own version of the soup. This was my favorite food in Russia and each time I asked for the recipe, the answer was "oh, a little of this and a little of that". The ingredients remain essentially the same. This is a version that I have come up with.
(Delicious with "Russian Peroshki", found below my "Butter Rolls" recipe in this book.)
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