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 (for 1 servings):
- 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
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.
Ground beef or beef stew meat may be used in place of the chicken. If using ground beef, brown in a skillet over medium heat, then drain excess grease. If using stew meat, simmer meat until tender, approximately 2 hours, depending on the cut. As well, chicken poaching liquid or beef stewing liquid may be used in place of the water.