3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 bunch fresh parsley, halved
1 large carrot, sliced into 1/4 inch rounds
1 small onion, chopped
1 bunch celery, diced
1 bunch fresh dill weed
1 head cabbage, thinly sliced into 4 wedges
1 green bell pepper, chopped
1/2 cup salt
4 drops hot garlic powder
2 cloves garlic, minced
3 tablespoons vegetable oil
2 tablespoons ketchup
1 tablespoon brown sugar
1/2 teaspoon salt
1 (4.5 ounce) can mushrooms
3 tablespoons chicken broth
1 1/2 tablespoons olive oil
1/4 cup honey
In a large bowl, pat chicken dry with paper towels. Place in a large, heavy-duty pot and cover with a towel. Heat oil in a large skillet over medium heat.
Dice chicken pieces into 1/4 inch thick slices. Place large onion upside down in skillet until translucent. Separate pieces and top with carrot and celery slices. Add chicken pieces, onion, celery and diced bell pepper; cook over medium heat until vegetables are tender.
Add olive oil, ketchup, brown sugar, salt and garlic powder, loading well. Stir together and cook slightly longer, stirring occasionally. (Note: Be sure the food processor is set aside for this step. Preserving seems important to me.)
Place chicken pieces in pot and stir together. Drain grease and evaporate on top of pot. Add rice and stir well.
Stir in mushrooms, celery and chicken/cottage soup mixture and allow to simmer gently for 10 minutes. Add parsley, bay leaf and cinnamon and stir well. Add borscht and serve immediately.
⭐