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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is a soup that I grew up with - its orignial version is a Borscht as made by the germans' , later on I made a healthy version using chicken instead of beef - and changing the cabbage to a nappa cabbage giving off less gas Ingredients:
1 1/2 cups sliced carrots |
1 cup sliced celery |
1 cup diced onions |
2 cloves of garlic smashed |
8 cups of cubed potatoes |
8 cups shredded nappa cabbage |
3/4 cup fresh chopped tomato added only at the end |
14 cups chicken stock |
4 cups shredded chicken |
2 bay leaves |
1 tsp allspice |
4 sprigs fresh thyme |
1/4 cup flat leaf parsley chopped |
salt and pepper to taste |
1 tsp sugar |
1 tsp vinegar |
Directions:
1. If you have any left over chicken that you have baked - use the leftover meat and the bones to make your stock. If not use a good low sodium, low fat stock, my favorites are college inn and swanson.
2. In a large pot add your stock and vegetables (not including your tomatoes) allow to come to fork done. Approximately 40 minutes.Add chicken meat, salt, pepper to taste, allspice, thyme and parsley. Cook for 20 minutes. Add tomatoes and allow to simmer for 30 minutes. Add sugar and vinegar and serve.
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