Ukrainian Borshch


1 chicken leg on bone
2 medium whole tomatoes
1 medium beet, peeled and grated
1 carrot, peeled and grated
1 medium onion, chopped
2 tablespoons sunflower oil
¼ teaspoon salt
¼ teaspoon pepper
1 or 2 peppers, chopped
2-3 potatoes, peeled and cubed
1 handful white beans, pre-soaked overnight
1 spoonful tomato paste
1 bouillon cube
3 cups cabbage, thinly sliced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped


If the beet is hard (fall or winter), boil for 45 minutes to 1 hour the evening before (until medium-soft). In large soup pot with 6-8 cups cold water, bring chicken leg to boil. Wash tomatoes and add to boiling water, whole. Boil 15 minutes, and then remove tomatoes and chicken. Clean chicken off bone and set aside for later use. Meanwhile, peel and grate soft beet. Fry the grated beet, carrot, and onion in oil for 5 minutes. Season with salt and pepper, add sliced green pepper and sauté 5 minutes more. Add potatoes to chicken stock (with bone), as well as a handful of soaked white beans.  Simmer 5 minutes (until potatoes are softened but keep form) and then add fried mixture, bouillon, tomato paste, tomatoes (already boiled) and chicken pieces to the pot. Simmer 15 more minutes and then add sliced cabbage, parsley, and dill. Simmer 10 more minutes, and then serve. Yields 6-8 servings.

Although enjoyed throughout the world, borshch originated in Ukraine! 

Bon Appetit!

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