German Mennonite Borscht


1 3-lb chicken

3 quarts water

1 teaspoon salt

1 large onion chopped

1 small head cabbage coarsely chopped

5 potatoes cubed

4 carrots sliced

1 cup tomato juice

2 fresh spice bags (see below)

1 tablespoon vinegar

dill weed to taste optional

fresh sweet cream & parsley for garnish


5 whole black peppercorns

5 whole allspice

1 whole bay leaf

1/2 teaspoon anise seed

2 tablespoons parsley

2 teaspoons dill weed


Simmer chicken in 3 qts water with salt and 1 spice bag. Remove chicken, debone, then dice meat. Discard spice bag. Cool and refrigerate broth and remove fat.

Place broth in kettle & add vegetables, tomato juice, the other spice bag and vinegar. Add dill weed and fresh parsley to taste. Add diced chicken and simmer until chicken is hot. (May add chicken bouillon cubes or powder for additional flavor.

Garnish with fresh parsley and fresh sweet cream.