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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream. Ingredients:
3 pounds bone-in chicken pieces |
1 gallon water |
1 (10.75 ounce) can condensed tomato soup |
1 tablespoon salt |
1 large head cabbage, cored and shredded |
3 large peeled and diced red potatoes |
1 large carrot, diced |
1 large onion, chopped |
3 bay leaves |
2 tablespoons chopped fresh parsley |
1 bunch chopped fresh dill |
Directions:
1. Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2. In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
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