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Any plans for the week/weekend?
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<blockquote data-quote="ksm" data-source="post: 747791" data-attributes="member: 12511"><p>Here is how we make it...</p><p></p><p>TATIANA’S RUSSIAN CHICKEN NOODLE SOUP</p><p>This is what Tatiana made for us when she </p><p>was here - many years ago. I don't have a "real" recipe.... just guidelines. </p><p>Saute chopped onions and celery and a clove or two of minced garlic (if you like </p><p>garlic) in a little vegetable oil or butter. (1 to 2 cups each chopped onions </p><p>and celery) once it is well cooked and translucent, add chopped cabbage (about 3 </p><p>to 4 cups of cabbage - or a 8 to 10 oz bag of chopped cabbage) add water to </p><p>cover cabbage. I also add a little dried parsley and or chopped chives if I have </p><p>it on hand. (Can use canned chicken broth instead of water) When cabbage is </p><p>tender - add a 10 to 12 ounce can of chicken breast - shred it up as you put it </p><p>in. (or use left over chicken meat) Add more water so it is the consistency of </p><p>soup... and so that you can cook broken up spaghetti in it. If you used water - </p><p>add chicken bouillon powder to taste. I also add quite a bit of black pepper. </p><p>Once spaghetti is cooked - serve with a dollop of sour cream on top. This is the </p><p>recipe our church youth for their Chili luncheon.... we still do chili - but we </p><p>make as much of this as the chili... everyone looks forward to the Russian soup</p></blockquote><p></p>
[QUOTE="ksm, post: 747791, member: 12511"] Here is how we make it... TATIANA’S RUSSIAN CHICKEN NOODLE SOUP This is what Tatiana made for us when she was here - many years ago. I don't have a "real" recipe.... just guidelines. Saute chopped onions and celery and a clove or two of minced garlic (if you like garlic) in a little vegetable oil or butter. (1 to 2 cups each chopped onions and celery) once it is well cooked and translucent, add chopped cabbage (about 3 to 4 cups of cabbage - or a 8 to 10 oz bag of chopped cabbage) add water to cover cabbage. I also add a little dried parsley and or chopped chives if I have it on hand. (Can use canned chicken broth instead of water) When cabbage is tender - add a 10 to 12 ounce can of chicken breast - shred it up as you put it in. (or use left over chicken meat) Add more water so it is the consistency of soup... and so that you can cook broken up spaghetti in it. If you used water - add chicken bouillon powder to taste. I also add quite a bit of black pepper. Once spaghetti is cooked - serve with a dollop of sour cream on top. This is the recipe our church youth for their Chili luncheon.... we still do chili - but we make as much of this as the chili... everyone looks forward to the Russian soup [/QUOTE]
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Any plans for the week/weekend?
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