Ingredients

How to make it

  • If you have any left over chicken that you have baked - use the leftover meat and the bones to make your stock. If not use a good low sodium, low fat stock, my favorites are college inn and swanson.
  • In a large pot add your stock and vegetables (not including your tomatoes) allow to come to fork done. Approximately 40 minutes.Add chicken meat, salt, pepper to taste, allspice, thyme and parsley. Cook for 20 minutes. Add tomatoes and allow to simmer for 30 minutes. Add sugar and vinegar and serve.

Reviews & Comments 15

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  • appleandeve 4 years ago
    We do have Napa cabbage in Australia. It is sold as Chinese cabbage, and available pretty much everywhere when in season, (or it's imported) Delicious shedded with chicken or duck meat in a salad of shaved carrots and cucumber, with a soy, ginger and tahini dressing. Oval in shape, slightly whiter and milder in flavour than the common cabbage, a tad more delicate : )
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  • romasimmons 4 years ago
    I think I will substitute the vinegar and sugar with lemon.
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  • romasimmons 4 years ago
    We do not have Napa cabbage in Australia. Does anyone know a substitute cabbage for our region?
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  • sharo55 4 years ago
    I am so excited to try this soup!
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    " It was excellent "
    jett2whit ate it and said...
    This is the time of year for soups/stews. I don't know how I missed this one but I'm glad I found it :)
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  • ricli22 5 years ago
    This looks delicious, I can't wait to try it! Thanks so much for sharing the recipe.
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  • sas 6 years ago
    Sounds wonderful. I actually put cabbage in most of my soups whether I chop it and put it in or puree it. Love cabbage. Thanks~Sas
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    " It was excellent "
    phyllisd ate it and said...
    I could live on this. Thank you!
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  • joyinabasket 6 years ago
    I love napa cabbage!! Love the soup recipes...they all sound so good!Thanks!
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  • jaynewayne 6 years ago
    I love cabbage soup and your variation sounds delicious. Can't wait to try it.
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  • cheryilyn 6 years ago
    sounds great
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  • chihuahua 6 years ago
    Sounds really good. I love the combination of the cabbage and shredded chicken.
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  • tecatejoe 6 years ago
    Also spelled Borscht, Borsht, or Bortsch, beet soup of the Slavic countries, not German. Although borsch is important in Russian and Polish cuisines, the Ukraine is frequently cited as its place of origin.
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  • recipesrule 7 years ago
    Looks very similar to the good old fashioned Mennonite Borscht my mom makes,and she's always used chicken. I think she uses dill instead of thyme though. Good suggestion to use the nappa cabbage, I'll have to give it a try.
    Betty
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  • henrie 7 years ago
    Love soup, looks really good!
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