- 2 Chicken thighs, cut into 1” pieces (can use beef sirloin if desired)
- 12 Cups of cold water
- 2 tbsp Salt, more to desired taste
- 4 Large potatoes (or 5 small), diced
- 2 tbsp Olive oil
- 1/2 Onion, finely diced
- 2 Medium carrots, peeled and grated
- 2 Bay leaves
- 3 Medium beets, peeled and grated
- 2 tbsp sugar
- 1 tbsp vinegar
- 3 tbsp Sour cream
- 3 tbsp ketchup
- 1/2 Small cabbage, thinly sliced
- 2 tsp Dill for garnishing
- In a large pot with 12 cups of cold water, add chicken thighs and 2 tbsp salt and bring to a boil, skim off crud that rises to the top.
- While waiting for the pot to boil prepare all your vegetables.
- In a skillet heat 1 tbsp of olive oil, saute onions for about a minute, then add the carrots until softened.
- Once the chicken has been boiling for about 15 min, turn heat down and add diced potatoes.
- After a few minutes add the bay leaves and the sauteed onions and carrots into the pot.
- Using the same skillet, heat 1 tbsp of olive oil, add beets, sugar, and vinegar, mix constantly until softened, then add to the pot.
- Next in the skillet mix together sour cream and ketchup, until it boils, then add to the pot.
- Add sliced cabbage into the pot and bring back to a boil.
- Remove bay leaves, and add additional salt if desired.
- Let stand for about 20 minutes, then serve with dill, and a dollop of sour cream.