In a large Dutch Oven over medium low heat, sweat the onions, garlic, and dill seed in the butter with a little salt and pepper until the onion is translucent but not brown.
Add the beets and enough chicken stock to cover and bring to a fast simmer for 1/2 hour.
Add the potatoes, parsnips and stock to cover, and
simmer for an additional 15 minutes.
Turn the heat down to low and add the vinegar and cabbage and simmer slowly for about 3 hours, adding more stock as needed to cover.
When the vegitables are tender, adjust your seasonings and if you are using homemade stock you can add the chopped chicken meat to the Borscht should you wish to do so.
Ladle into bowls and serve with a generous spoonful of sour cream.
You may have to adjust the amount of vegitables to suit the size of your dutch oven.
The one I use is a six quart.
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|Serving Size: 1 Serving (850g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 87 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 23.4mg||7 %|
|Sodium 944.9mg||33 %|
|Potassium 1260.6mg||33 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 40g|
|Protein 17.9g||26 %|
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Calories per serving: 341
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