DIRECTIONS. Try grandma’s unstuffed cabbage rolls and chicken noodle soup. Add chicken and check for final seasonings. In most Slavic homes, this soup is served on a regular basis and for a good reason – it’s phenomenal. HEALTH BENEFITS OF BORSCHT. Add cream at the end of cooking, or at the table. Remove the bone and shred the beef. https://www.lavenderandmacarons.com/soups/ukrainian-borsch-the-best-recipe Arrange the chicken on a serving platter. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes. Return the chicken to the pan. Season well with salt and pepper. May add a tablespoon of sour cream to each bowl. This hearty soup is so healthy and all the vegetables come together and taste wonderful. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Cover soup bones with water and simmer until meat is tender (several hours). Simmer on low heat or in slow cooker for 4 -5 hours. Season with salt to taste. Chop up all the vegeatables and chicken breast, add water, canned tomatoes, and spices. Stir in the wine, thyme, pepper and the bacon. Strain broth and debone chicken. Cover and simmer over low heat about 35 minutes, until the chicken is done. So, I learned that BORSCHT (pronounced 'borsch', the t is silent) is a traditional Russian soup made with meat/bone stock and a variety of colorful vegetables- beetroots, cabbage, potatoes, carrots, onions and tomatoes. Cook chicken, covered with water, spices,onion. Add tomatoes, chicken, beans, and half of the dill to the soup and simmer, partially covered, until chicken is just cooked through, 6-8 minutes. This Russian Borscht Recipe is a traditional Ukrainian/Russian red borscht soup loaded with meat, potatoes, vegetables, cabbage and beets. 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