Cabbage Borsht Recipe

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.