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. https://www.thehouseofyum.com/2017/10/27/borscht-with-chicken-stock Try grandma’s unstuffed cabbage rolls and chicken noodle soup. Stir in the wine, thyme, pepper and the bacon. Next add cabbage and tomatoes and cook awhile—about 1/2 hr. Add more water to make 8-10 cups of stock before adding the vegetables. Arrange the chicken on a serving platter. 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. Then served with a dollop of sour cream and rye bread. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. To the broth, add potatoes and carrots and start cooking—until both are getting tender. Season with salt to taste. This Russian Borscht Recipe is a traditional Ukrainian/Russian red borscht soup loaded with meat, potatoes, vegetables, cabbage and beets. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes. Simmer on low heat or in slow cooker for 4 -5 hours. Put all ingredients in water, in large pot. DIRECTIONS. Return the chicken to the pan. Remove the bone and shred the beef. Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender. Cover soup bones with water and simmer until meat is tender (several hours). Add cream at the end of cooking, or at the table. This hearty soup is so healthy and all the vegetables come together and taste wonderful. Looking for more Ukrainian recipes? 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