A soup made of beets and cabbage.
Makes about 6 to 8 servings.
- 1 cup white beans (pre-soaked overnight)
- 1 chicken leg (on the bone)
- 2 medium tomatoes (whole)
- 1 medium beet (peeled and grated)
- 1 carrot (peeled and grated)
- 1 medium onion (chopped)
- 1 or 2 bell peppers (chopped)
- 2-3 potatoes (peeled and cubed)
- 3 cups cabbage (thinly sliced)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoon sunflower oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 spoonful tomato paste
- 1 bouillon cube
- If the beet is hard, boil it for 45 minutes to an hour, until it is medium-soft.
- In a large soup pot with 6-8 cups water, bring the chicken leg to a boil.
- Wash tomatoes and add to boiling water, whole.
- Boil 15 minutes, and then remove the tomatoes and chicken.
- Clean chicken meat off the bone and set aside for later use.
- Leave the bone in the pot for flavor.
- In a separate pan, heat the grated beet, carrot, and onion in oil for 5 minutes.
- Season with salt and pepper.
- Add sliced green pepper, and saute 5 minutes more.
- Add potatoes and white beans.
- Simmer 5 minutes, until potatoes are softened but still keep their form.
- Add fried mixture, bouillon, tomato paste, boiled tomatoes and chicken meat to the pot.
- Simmer 15 minutes and then add sliced cabbage, parsley, and dill.
- Simmer 10 more minutes or until beans are fully cooked.
- Serve hot with a spoonful of sour creme.
Recipe submitted by Anatoliy Sakhno, Peace Corps Staff