Description
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
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 45 mins
Servings: 10