From My Vicipedia 

Komst Borscht  (derived from my mum’s recipe)

  • Stock made with
  • 1 good chicken (fryers suck for this), fresh, free range  is best
  • 2 sticks celery
  • ½ – 1 onion roughly chopped
  • 1 carrot, 2 if you like the soup a little sweeter
  • pepper corns
  • 2 bay leaves

Boil, reduce to low boil for 2 hours, skimming the fat and gunge. Strain.


  • ½ + shredded green cabbage (can be more, but I like the broth more than cabbage)chopped by hand
  • ½ to 1 onion, chopped
  • 3 medium size red potatoes, peeled and cubed
  • 3 carrots, peeled and chopped
  • dill & lots of it – fresh is best
  • 2 dried chili peppers (or more to taste), can substitute red chilli flakes and cayenne
  • Add back some of the chicken, cut finely (I usually cook out most of the flavour even of the best chicken, so I often roast some skinless chicken thighs, removing the bone after they’re cooked, then cut that chicken to the soup)
  • cayenne & ground black pepper (to taste)
  • salt to taste
  • 1 can Campbell’s Tomato Soup (to get the right colour, definitely if following mum’s recipe and I still use it) or strained tomatoes

Cook until all vegetables are tender – Add one can of Campbell’s tomato soup – bring back to a very low boil stirring the soup into the soup

This is a soup that often works better on the second heating, and also freezes well.

Makes a big pot (has to be big enough for the chicken anyway).

Serve with fresh old- fashioned crusty French,  baguette  or sourdough white bread – for dunkin.

Boil, reduce to low boil for 2 hours, skimming the fat and gunge. Strain.


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