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
- bone-in chicken pieces: 3 pound
- gallon water: 1 piece
- condensed tomato soup: 1 can (10.75 ounce can)
- salt: 1 Tbsp
- head cabbage, cored and: 1 piece (shredded)
- red potatoes: 3 piece (peeled and diced)
- carrot: 1 piece (diced)
- onion: 1 piece (chopped)
- bay leaves: 3 piece
- fresh parsley: 2 Tbsp (chopped)
- bunch chopped fresh dill: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
