Free Issue! Try Saltscapes Magazine before you buy. Download Now


1 x 4 pound (2 kg) whole chicken
1 bouquet garni* see below
8 cups (2L) water
2 cups (500 mL) potatoes, cut into 1 ½ inch dice
2 cups (500 mL) white cabbage, sliced
1 pound (500 g) red beets, peeled
1 cup (250 mL) carrot, diced
1 cup (250 mL) onion, diced
2 tbsp (30 mL) butter
1 tbsp tomato paste
¼ cup (50 mL) smoked bacon, diced
2 tbsp (30 mL) parsley, chopped
2 tbsp (30 mL) dill, chopped
Salt, Pepper to taste
4 tsp (20 mL) white wine vinegar
4 tsp (20 mL) sour cream


To make a bouquet garni, dice 1 stalk celery, 1 leek, 1 medium onion, 1 large carrot. Place in a piece of cheese cloth, add 2 bay leaves and 1 clove, tie the cheesecloth closed at top.

Add the chicken, bouquet garni and salt to the water and boil to make a tasty broth. Take the chicken out, and remove the bones, strain the broth and cool it down so you can skim the excess fat when cold.

In a big pan heat up the butter, add the onions and bacon and stir. Add the tomato paste and let it slowly sauté, stirring until the paste is well blended into the mixture. Add 6 cups (1.5 L) of the chicken stock. Add the vegetables and bring the soup to the boil, simmer until the potatoes are cooked, then add the cut chicken, season with salt, pepper, vinegar, parsley and dill. To serve, add a dash of sour cream.

Rate this Recipe