- 1 whole chicken, about 3 pounds, cut into parts (breast, thighs, legs, wings)
- 1 medium head of green cabbage, sliced
- 2 large beets, peeled and cubed (or 4 small beets)
- 2 carrots, peeled and diced or grated
- 4 waxy potatoes, such as red bliss or yukon gold, peeled and cubed
- 3 tomatoes, diced or 1 can diced tomatoes
- 1 onion, diced
- 3 cloves garlic, peeled and diced
- 2 tablespoons dried dill (feel free to use fresh if you have it)
- 2 dry bay leaves
- salt and pepper
- 2 tablespoons veg oil
- 1 cup dry white wine
- 8 cups water
Heat oil over medium heat in a large, heavy pot, cast iron if you have it. Salt and pepper chicken and place skin side down in a single layer. Allow skin to get very crispy and brown; don't rush this step. Once all chicken has been browned, remove to a dish and pour any excess fat from the pot. Add chicken back to pot along with onions, carrots, tomatoes, garlic, beets, dill, bay leaves, 1 tablespoon salt, 1 tablespoon pepper, wine, and water. Bring to a gentle simmer and cook, uncovered for 1 to 1 1/2 hours until chicken is completely cooked through. Note: You won't get any meat from the wings, but it is important to simmer them as they are packed with flavor and will result in a richer broth.
Remove chicken to a clean dish and set aside to cool slightly. Add cabbage and potatoes to pot and continue simmering for one more hour until tender. Taste broth at this point and add more salt and pepper to taste.
When chicken is cool enough to touch, remove and discard skin, and pull meat from bones in large pieces. Discard bones and wings. I prefer to leave the chicken in larger chunks, but shred or chop as you prefer.
Once vegetables are tender, skim any excess fat from broth and add shredded chicken back to pot. Heat through and serve with a garnish of fresh chopped parsley and dill and crusty bread with butter.