Name: Poltava Borshch with Chicken and Dumplings
Yield: Makes 8 servings
Cuisine: Ukraine
Ingredients: 2 cups finely shredded green cabbage; 4 tablespoons bacon drippings; freshly ground black pepper to taste; 4 large potatoes, peeled and chopped; ¼ cup or more chopped fresh parsley; ¼ cup or more finely chopped fresh dill; 3 large beets, peeled and grated; ¼ cup vinegar; 1 tablespoon salt; 1 carrot, peeled and chopped; 6 large tomatoes, peeled, seeded, and coarsely chopped; Sour cream to serve; Halushky; 1 onion, chopped; 1 (4-pound) chicken, cut into serving pieces

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Poltava is a pretty, quaint city on the Vorskla River in eastern Ukraine. Chicken and halushky (small “drop dumplings”) come to the borshch forefront in this region. Cured pork belly bacon (salo) is traditionally used to sauté the vegetables, but melted bacon drippings, butter, or even oil can also be used if salo is not available. When served, a piece of chicken is put into each diner’s bowl along with a few halushky, and then the soup is ladled over top. I have