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Cabbage Borscht Recipe

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This recipe for Cabbage Borscht, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan vonNiessen
Added: Wednesday, July 15, 2009


1 stewing chicken
1 medium head of cabbage
4 carrots
1 medium onion
2 medium potatoes
1 1/2 cups canned tomatoes
1 tin tomato soup
2 small bay leaves
1 small red chili
1 tsp salt
dash of pepper
2 1/2 Tbsp chopped parsley
5 peppercorns
sprig of dill
1/2 cup cream

Boil chicken in 2 quarts of water for at least an hour and a half. (Can use a beef bone or farmer sausage if preferred.) Remove meat from water, cut up and put aside. Add more water to pot as needed to make 2 quarts broth before adding vegetables. Add raw, chopped vegetables, tomato soup and seasoning. Cook until vegetables are done, then add the tomatoes and add in chicken that was set aside. Bring just to a boil. Just before serving, add the cream. Garnish with a dollup of sour cream and a sprinkle of dill if desired. My grandma and grandpa's house always smelled like borscht when we visited. Really good with fresh homeade buns.




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