4 chicken thighs, with bones and skin
1/2 tablespoon salt
4 bay leaves
5 medium potatoes
1 medium onion
1 medium or 2 small beets
2 medium carrots
3 garlic cloves
1/2 cabbage head
2 tablespoons vegetable oil
1 14.5-oz can crushed tomatoes
juice of 1 lemon
4 tablespoons fresh finely minced dill or 1 tablespoon dry
4 tablespoons fresh finely minced parsley or 1 tablespoon dry
freshly ground pepper
sour cream for serving
In a large pot, combine chicken thighs and 6 cups of water. Bring to boil, add salt and bay leaves, reduce heat to low, cover and simmer until chicken pulls away from the bone, about 30 minutes. In the meantime, peel the vegetables, dice potatoes, mince onions and garlic (it is ok to use the garlic press). Grate beets and carrots on the side of the grater with the largest holes, shred cabbage into thin strips, Cole-slaw style.
Remove chicken from broth, set aside. Add potatoes to broth, bring to boil and simmer unit potatoes can be pierced with a fork but are still firm.
In the meantime, in a medium skillet sauté onions in oil until translucent. Add beets, carrots and garlic; sauté until the vegetables are soft, about 10 minutes. Add tomatoes (including juice) and simmer, uncovered, until the sauce thickens, about 10 minutes. Remove bones and skin from chicken, discard. Shred chicken with a fork.
Add cabbage to potatoes, bring to boil, reduce heat and simmer until cabbage is soft, about 7 minutes. Add stewed vegetables, shredded chicken, lemon juice, dill, parsley and pepper. Bring to boil, remove from heat and let sit, covered, for a few minutes to let the flavors meld.
Serve with sour cream and more fresh herbs if desired.