Makes about 6 to 8 servings.

Ingredients

• 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

Directions

• 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.  

#soup #glutenfree

Recipe submitted by Anatoliy Sakhno, Peace Corps Staff