Odesa Chicken Borsch

1 whole organic chicken about 2 pounds

2 beets

2 potatoes

½ head of medium size cabbage

¼ head of celery root

2 carrots

1 parsley root

1 large yellow onion

4 large summer ripe tomatoes or 2 tablespoons tomato paste

9 ounce canned butter beans, drained and rinsed

Large handful of parsley

1 tablespoon sugar

Place chicken in large pot cover with cold water and bring to a boil over medium heat.  Skim off any foam, reduce heat to low and cover with lid.  Simmer for at least 30 minutes, or until chicken is tender.  Transfer chicken from broth (save broth) to large bowl and allow to cool.  When cooled, pull meat off bones and chop meat.  Keeping broth warm.

While chicken is cooking, wash beets and wrap in parchment paper and then foil topped with a small amount of oil.  Place in oven for 30 minutes or until soft.  Let beets cook, peel and dice one and grate the other. 

Peel and cut potatoes into small dice.  Shred cabbage.  Place in a medium-sized saucepan with 2 cups of broth.  Cover with lid and cook for 15-20 minutes.  Remove from pan.

Peel celery root, parsley root, carrot until soft and then add onion.  Sauté until golden.  Remove from heat.

Return broth to boil.  Add cooked potatoes, cabbage and about 2 cups of the broth from the potatoes and cabbage.  Add butter beans, chicken, celery root mixture and beets.  Simmer for 10 minutes.

Cut tomatoes in half and grate into bowl.  Place it in the broth with sugar, simmer for 3 minutes.  Add parsley and taste and adjust seasoning.

Ladle Borch into bowl and top with a spoon of sour cream.  Serve with rye bread with chopped garlic and chives on the side.