Chicken soup with cabbage juice

Chicken soup with cabbage juice

After the holidays, I woke up craving something sour, lighter, and quickly made a chicken soup with cabbage juice. I had pieces of chicken in the freezer - wings, back, neck, gizzard, heart, and liver - just what I needed for a pot of soup that would serve the whole family. The cabbage juice was a must, so I made sure I had enough because it disappears quickly at my place.

Quick info

Total time: about 2-2.5 hours (depending on how quickly the meat boils)
Preparation time: 20 minutes (cleaning and cutting ingredients)
Cooking time: 2 hours (for free-range chicken, it may take less for tender meat)
Servings: a 5-liter pot (8-10 servings)
Difficulty: easy to medium (just need patience while boiling)
Recipe type: sour soup, good after heavier meals

Ingredients

1 free-range chicken or poultry parts (wings, back, neck, gizzard, heart, liver)
1 carrot
1 parsnip
1 bell pepper
1 onion
1 jar of tomatoes in juice (approx. 800 g)
1.5 liters of cabbage juice
3 eggs
freshly chopped lovage
salt (to taste, depending on how salty the cabbage juice is)

Preparation method

1. Clean and cut the chicken. Wash the meat pieces well. Place them in a 5-liter pot with 2-3 liters of cold water and a little salt.

2. Bring to a boil and skim off the foam that forms 2-3 times until the broth is clear.

3. Meanwhile, clean and finely chop the vegetables: carrot, parsnip, bell pepper, and onion.

4. When no more foam forms, add the vegetables to the pot.

5. Let it simmer on low heat, partially covered, until the meat is easily pierced with a fork. For free-range chicken, the time can be up to 2 hours. If the broth drops below the level of the meat and vegetables, add hot water.

6. When the meat is cooked, add the finely chopped tomatoes from the jar. Boil the soup for another 5 minutes after adding the tomatoes.

7. Pour 1.5 liters of cabbage juice into the pot. Let it come to a boil for 2-3 times.

8. In a bowl, beat the 3 eggs with a pinch of salt. Pour the eggs in a thin stream while gently stirring with a spatula, while the soup is still simmering.

9. Turn off the heat. Sprinkle with freshly chopped lovage.

10. Taste and, if needed, adjust the salt according to how salty the cabbage juice was.

Why I make this recipe often

This soup is quick to prepare, even though it takes time to boil, and it’s not picky about ingredients. The cabbage juice gives it exactly the acidity I crave after heavier meals. It keeps well in the fridge and doesn’t require very expensive or special meat.

Tips and variations

Tips

Use meat with bones for more flavor.
If using free-range chicken, be prepared for a longer boiling time.
Skim the foam from the soup to keep the broth clear.
Don’t add all the cabbage juice at once. Taste, sometimes it can be very salty or sour.

Substitutions

You can also use chicken if you don’t have a whole hen; the boiling time will be shorter.
If you don’t have cabbage juice, you can use borscht, but the taste will be different.
Root vegetables can vary: you can use celery instead of parsnip if that’s what you have.

Variations

Add a handful of rice towards the end if you want a heartier soup.
You can also add other organs if you have them (for example, chicken stomach).
If you don’t want to add eggs, you can omit them; the soup will still be sour and good.

Serving ideas

The soup is served hot, with chopped lovage on top.
A hot pepper or a slice of bread is enough alongside it.
It also goes well with sour cream if you prefer.

Frequently asked questions

How sour should the soup be?
It depends on preferences and the cabbage juice you use. Taste after adding the cabbage juice and stop when it’s sour enough for you.

Can I use boneless meat?
Yes, but the bone gives the classic flavor of the soup. If you only use breast or thigh, the soup won’t be as rich.

Can I leave out the organs?
Yes, you can use only meat pieces if you don’t like organs. The soup will still taste good.

How long does it last in the fridge?
The soup keeps well for 3-4 days in the cold, especially if you haven’t added sour cream directly to the pot.

Can I use borscht instead of cabbage juice?
You can, but the final taste will be different. Cabbage juice also contains salt, which is important for this recipe.

Nutritional values (estimates)

For a medium serving (approx. 400 ml): 110-140 kcal, 10-15 g protein, 4-7 g fat (depending on the pieces of meat used), 8-12 g carbohydrates (from vegetables and tomatoes). Cabbage juice is very low in calories but quite high in salt. The soup contains vitamins from vegetables and protein from meat and eggs.

Storage and reheating

The soup keeps well in the fridge in a covered container for about 3-4 days. When reheating, place it on low heat in a pot and stir gently. If it has been sitting longer and the egg has solidified a bit, it’s no problem for the taste. I do not recommend freezing, as the vegetables change texture.

 Ingredients: bird utensils (I had from a backyard chicken) a carrot a parsnip a bell pepper an onion a jar of tomatoes in broth (800 g) 1.5 liters of cabbage juice chopped lovage 3 eggs for dressing salt

 Tags:  chicken soup