Ingredients
1
turkey thigh 1
head of cabbage (shredded in the processor ) 1 bunch
beets (scrubbed and shredded in the processor) 4
large carrots (scrubbed and shredded in the processor) 4
tomatoes (chopped) 2 tablespoons
dill seed 2 tablespoons
caraway seed 2
lemons (juiced) 2 quarts
stock Yields:
Instructions
Brown the turkey thigh in enough olive oil to coat the pan. Add to the pot: cabbage, beets, carrots, tomatoes, dill seed, lemon juice, stock and caraway. Simmer for a couple hours, adding water as needed to make a very thick soup. Remove the meat and shred and return to the soup pot. Taste and season with black pepper or pepper sauce, and optional sour cream and dill. (Recipe #840)