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.
Soup
- 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.