Recipe for...Cabbage Borsht


Recipe for... cabbage recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cabbage Borsht This recipe is rated : 1 Recipe Ingredients 3 pounds bone-in chicken pieces 1 gallon water 1 (10.75 ounce) can condensed tomato soup 1 tablespoon salt 1 large head cabbage, cored and shredded 3 large peeled and diced red potatoes 1 large carrot, diced 1 large onion, chopped 3 bay leaves 2 tablespoons chopped fresh parsley 1 bunch chopped fresh dill Cooking Procedures 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. 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 3 tblsp. butter substitute. 1 tsp. salt. 3 eggs. l/2 cup scalded milk. 3 tblsp. potato flour. l/% tsp. mustard. 1/4 cup American cream cheese. Cayenne pepper. Melt butter substitute in pan, add flour, salt, mustard and cayenne; rub to a smooth paste and add the milk slowly, stirring constantly. Add cheese. When well cooked, remove from fire and add egg yolks well beaten, then fold in the beaten whites. Put in a baking dish and bake in moderate oven 20 minutes. Serve at once. Mrs. B. E.
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