Beetroot stew with chicken

Ingredients for 6 servings:

• 2 chicken legs (approx. 250 g each)
• 1 ½ liters chicken broth, strong
• 8 allspice berries
• 3 bay leaves
• 900 g yellow beetroot, peeled and weighed
• 350 g potatoes, peeled and weighed
• 350 g white cabbage, peeled and weighed
• 200 g onion(s)
• 1 tbsp marjoram
• Salt and pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

also works with all other types of beets

Simmer the chicken thighs with bay leaves and allspice in the chicken broth for about 30-35 minutes. Remove the cooked thighs, discard the spices, and let the meat cool slightly. Then remove the meat from the bones and refrigerate. The meat is easier to cut into smaller cubes when cold. While the chicken thighs are cooking, you can dice the vegetables. Keep the diced potatoes in the water, otherwise they will brown. Add the chopped white cabbage to the hot broth and cook for 10 minutes. Then add the other vegetables and let the stew simmer for about 30 minutes. Finally, stir in the chopped chicken and season to taste with marjoram, salt, and pepper. Tip: If you have them, you can also add young, finely chopped beet leaves shortly before the end of the cooking time.