Chicken borscht

I have made chicken borscht several times, especially when I want something warm and light, without too many complications. The recipe is as simple as it gets and the ingredients are at hand. I usually use chicken back, which gives enough flavor and is not hard to find. Carrots and bell peppers work very well for taste and color, and at the end, fresh lovage changes everything. I often leave out the oil, I didn't feel like it was missing anything.

Quick info

Total time: approx. 60 minutes
Preparation time: 10-15 minutes (chopping and dicing vegetables, portioning the meat)
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: traditional Romanian soup

Ingredients

2-3 pieces of chicken back (depending on size)
1-2 carrots
1 red bell pepper
1 liter of homemade borscht
Lovage (preferably fresh, chopped)
Salt
Pepper
Vegetable seasoning (optional)
1 tablespoon of oil (I skipped this)
Water (enough to cover the meat and vegetables, about 2-2.5 liters)

Preparation method

1. Cut the chicken back into suitable pieces and place them in a pot with cold water. From the beginning, it’s good to use enough water to cover the meat lightly, about 2-2.5 liters, but you can adjust it as you go.
2. Put the pot on the stove and let it start boiling. If foam appears, remove it with a skimmer. The chicken is ready when it no longer foams on the surface and starts to become opaque.
3. While the meat is boiling, chop the carrots and red bell pepper as finely as possible.
4. After the meat has boiled for about 20 minutes, add the chopped carrots and bell pepper. Let them boil together until the vegetables are soft. This usually takes about 20-25 minutes.
5. When the meat and vegetables are cooked, add the homemade borscht to taste. You can add it gradually, tasting, to make it as sour as you like.
6. Season with salt, pepper, and, if you want, a bit of vegetable seasoning. Let it boil for another 3-5 minutes.
7. Remove the pot from the heat and add the chopped lovage. Stir and let the borscht sit for a few minutes before serving.
8. Serve the borscht hot, directly in bowls.

Why I make this recipe often

I prefer it when I want a quick and light lunch or dinner. It’s made with simple ingredients, doesn’t require constant attention on the stove, and is especially suitable if you have homemade borscht in the fridge. It turns out a clear soup with a balanced taste, and it doesn’t feel heavy after eating.

Tips and variations

Tips

- If your homemade borscht is very sour, dilute it with a little water before adding it to the soup.
- Chicken back gives a good taste, but you can use any other bony part.
- Taste the borscht before adding salt; some borschts or vegetable seasonings are already salty.
- If using store-bought borscht, add it towards the end, it doesn’t need to boil for long.

Substitutions

- The red bell pepper can be replaced with yellow or green bell pepper if you don’t have red.
- If you don’t have lovage, you can use parsley, but the taste will be different.
- Carrots can be replaced with parsnip or celery root for a different flavor profile.

Variations

- You can add other vegetables to taste: onion, celery, or zucchini, but they do not appear in the classic recipe.
- For a heartier borscht, add a bit of rice or thin noodles with the vegetables.
- If you want a fattier soup, also use a bit of chicken skin.

Serving ideas

Borscht is eaten hot, with fresh bread or hot pepper on the side. It works well for both lunch and dinner.

Frequently asked questions

1. Can I use another meat instead of chicken?
Yes, but the taste will be different. You can try turkey or pork, but the basic recipe is with chicken.

2. Do I need to fry the vegetables before putting them in the pot?
No, in this recipe the vegetables are put in raw to boil. If you want, you can quickly sauté the carrot and bell pepper in oil, but it’s not mandatory.

3. Is lovage mandatory?
No, but it gives the specific taste of traditional borscht. If you don’t have it, you can use parsley, but the flavor will be milder.

4. Can I use store-bought borscht?
Yes, it works. Taste it first and adjust the amount if it’s too concentrated or sour.

5. What do I do if the borscht turns out too sour?
Add more hot water and taste, then adjust the salt again.

Nutritional values

Approximately, for one serving (about 300-350 ml):
Calories: 70-90 kcal
Protein: 6-9 g
Carbohydrates: 4-7 g (from vegetables)
Fats: 3-4 g (depending on the type and amount of meat)

The values are indicative and can vary depending on how much meat you use or if you add oil.

Storage and reheating

Chicken borscht can be stored in the fridge, in a covered container, for 2-3 days without any problems. It reheats easily on low heat on the stove. I do not recommend freezing it, as the texture of the vegetables and meat changes upon thawing. If there are leftovers, you can use it the next day, the taste remains good.

 Ingredients: 1 liter of homemade borscht, chicken back 2-3 pieces, lovage, salt, pepper, vegeta (optional), water, 1 tablespoon of oil, 1 red bell pepper, 1-2 carrots.

 Tags:  chicken soup vegetable soup