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Categories:
water base hillshire farms chicken breasts onions dill pickles tomatoes tomato paste capers cabbage celery bay leaves black peppercorns berries cheesecloth dry white wine black olives oil salt lemon light sour cream fresh dill
Viewed: 64 - Published at: 9 years agoIngredients
- 10 cups water
- 4 tablespoons minor's beef base
- 1 lb hillshire farms low-fat sausage
- 2 cooked chicken breasts
- 1/4 cup sliced hot salami
- 2 medium onions
- 3 large dill pickles
- 2 (14 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons capers
- 1/2 head cabbage
- 1 cup chopped celery
- 2 bay leaves
- 6 black peppercorns
- 4 allspice berries
- 1 cheesecloth, satchel for spices
- 2/3 cup dry white wine
- 3/4 cup sliced black olives
- 1 tablespoon oil (for frying)
- salt
- 1 lemon (to garnish)
- 1/2 cup light sour cream (to garnish)
- 1/2 cup chopped fresh dill (to garnish)
Method
- THE BROTH:
- Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
- MEAT and VEGGIES:
- Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
- PUTTING IT TOGETHER:
- Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
- SERVING:
- Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!
