Ukrainian Kapusniak

Our second meal tonight was Ukrainian Kapusniak, or Cabbage Soup.  Since we had a leftover roast chicken from Friday and we do not like to waste anything, I thought what better than a chicken broth based soup.  The broth is best when allowed to simmer all day. Below are both my recipes for the homemade chicken broth, as well as the Kapusniak. We served it with the leftover Kolash from last night.

Chicken Broth
(makes approximately 6 cups of broth)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 leftover whole chicken
8 cups of water
1 herb bouquet (I used Sage, Rosemary, Basil and Oregano, tied into a bouquet with string)
Salt/Pepper to taste

In a large dutch oven,  heat oil.  Add onion, carrots and celery and saute until tender.  Add whole chicken and 8 cups of water.  Add salt/pepper and drop in herb bouquet.  Allow to simmer for at least 8 hours. Strain broth before using in any other recipes.

Kapusniak
(makes 4-6 servings)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 large garlic clove, diced
6 cups of chicken broth
2 small russet potatoes, diced
1 kohlrabi, diced
1 chicken breast, cooked, chopped
1/2 head of cabbage, chopped
1 tbsp fresh dill
Salt/pepper to taste

In a large dutch oven, heat oil. Add onion, carrots, celery, and garlic to dutch oven and saute until tender. Add chicken broth and bring up to a gentle simmer. Add potatoes and kohlrabi and cook until tender (approximately 30-40 minutes). Add chicken and cook for 10 minutes.  Add 1/2 head of cabbage with fresh dill and salt and pepper and allow to simmer for 20 minutes.  Serve hot.