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Dnepro Chicken Stew

ethnic, poultry, soups

1 each chicken large
1/4 lb salt pork cubed
2 each onions coarsely chopped
1 tablespoon salt
2 tablespoon butter
2 each carrots shredded
8 each potatos cubed
1 quart buttermilk
1 each garlic clove minced
1/2 teaspoon dill freshly snipped & chopped

Cut chicken into serving pieces. Place in a large, heavy pot and cover with water. Bring to a boil, lower heat, and simmer for 2. Remove from the heat, cool, and remove meat from the bones. Skim the fat from the top of the liquid when has cooled. Chop the chicken meat into coarse chunks and return to the liquid. Fry the salt pork with the onion & garlic until the pork is browned. Place the pork, pork grease, onions, potatos, carrots, & salt into the liquid and then add 1 qt. of hot water. Bring to a boil then boil for 10 minutes. Reduce heat to simmer. After 10 more minutes add the buttermilk & butter and cover. Cook for 10 minutes more then serve hot. Origin: Oksana Larashenko, Periaslav, Ukraine circa 1995

Yield: 10 servings

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