Jacob’s Ukrainian Borscht

Jacob’s Ukrainian Borscht

Makes a very large pot

Ingredients

• 1-2 lbs. boneless skinless chicken breast, cubed
• 8 cups chicken stock
• 1/4 cup butter
• 2 large beets, shredded
• 4 carrots, shredded
• 1/2-1 head of green cabbage, shredded
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 lbs. potatoes, cubed
• large handful fresh parsley, chopped
• 1/2-1 tsp. dried dill, to taste
• 1 bay leaf
• salt and pepper, to taste
• sour cream

Instructions

1. In a very large saucepan, melt butter over medium heat. Add onions and saute for several minutes. Add garlic, beets, carrots, and cabbage. Cook until softened. Season with salt and pepper.
2. Bring chicken stock to a boil, adding the bay leaf. Add potatoes and chicken and reduce to a simmer. Partway through cooking add the cooked vegetables. Continue to simmer on low for 20-30 minutes (until the potatoes are tender and the chicken is done) or up to several hours. Stir in dill and fresh parsley (saving a small amount for garnish). Season with salt and pepper.
3. Serve with a large dollop of sour cream and garnish with fresh parsley.

Source: ahintofhoney