Ingredients:
Beets
Carrot
Parsnip
Fresh Parsley
Fresh Dill
Cabbage
Whole Chicken
Carrot
Onion
Celery
Garlic
Black Pepper
Salt
Canned White Beans (or dried if you have the time)
White Wine Vinegar
Sour Cream
Prep Stock
Add Water (4-5 quartz)
Bring to boil and simmer
Add Whole Chicken (remove once cooked through)
Add quartered/halved Onion
Add chopped Carrot
Add chopped Celery
Add Garlic
Add Black Pepper
Simmer 1-2 hours
Skim foam and stir occasionally
Strain
Return back to pot
Prep Soup
Shred Beets into a bowl (Cheese grater and gloves)
Shred Carrots and Parsnip into separate bowl
Dice Parsley and Dill, add to 3rd bowl
Shred Cabbage into 4th bowl
Shred chicken into 5th bowl
Heat wide skillet with Canola Oil
Add beets
Splash with White Wine Vinegar
Cooking
Bring stock to simmer
Add Carrots and Parsnip
Add Beans
Add Chicken
Add Cabbage
Salt and Pepper to taste
Add Beets
Add Dill and Parsley
Serve with Sour Cream and Sliced Raw Garlic