CHICKEN SOUP

Chicken Borscht - The Classic Recipe for a Comforting Dish

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Number of servings: 6-8

Introduction

Chicken borscht is a traditional recipe, rich in flavors and history, that brings together the natural tastes of fresh ingredients. This soup is perfect for chilly days when you need something comforting and nourishing. With a mix of chicken meat, vegetables, and sour borscht, this recipe is not only delicious but also packed with nutrients.

Nutritional Benefits

Chicken borscht is an excellent source of protein, vitamins, and minerals. Chicken meat is easily digestible and contributes to muscle development, while vegetables provide an important supply of fiber and antioxidants. Additionally, fermented borscht is beneficial for the digestive system due to the probiotics it contains.

Ingredients

- 1 chicken (preferably free-range, less fatty)
- 1 large onion
- 1 bell pepper (optional, for a sweeter taste)
- 1 parsnip
- 1 celery (about 100 g)
- 1 parsley root
- 2 medium potatoes
- 500 ml borscht (or to taste)
- Salt, to taste
- 2 eggs
- Lovage or celery leaves, for garnish
- Hot pepper, for serving

Step-by-step preparation

1. Preparing the chicken: Start by cleaning the chicken. Make sure to wash it well, and if needed, you can scald it slightly. Cut it into smaller pieces, as preferred. If using an older chicken, I recommend cooking it on low heat in a pressure cooker to tenderize it faster.

2. Boiling the chicken: Place the chicken pieces in a large pot with cold water. Put the pot over medium heat and let it boil. Remove the foam that forms on the surface to obtain a clearer borscht.

3. Adding the vegetables: When the chicken is foamed, add the finely chopped or grated vegetables (onion, bell pepper, parsnip, celery, parsley root). Let them boil together with the chicken on low heat for about 30-40 minutes, until the meat becomes tender.

4. Adding the potatoes: After the vegetables have softened, add the diced potatoes. Continue to cook for another 15-20 minutes, until the potatoes are done.

5. Preparing the borscht: In a separate pot, boil the borscht for a few minutes, then add it to the pot with the chicken and vegetables. Let it boil together for another 4-5 minutes.

6. Thickening with eggs: Beat the two eggs in a bowl and gradually add them to the soup, stirring continuously to avoid lumps. This step will make the borscht creamier and richer.

7. Finalizing the dish: Adjust the salt, add lovage or celery leaves for an extra flavor and taste. You can serve the borscht with hot pepper, which adds a spicy and refreshing note.

Serving and suggestions

Chicken borscht can be served hot, alongside a slice of fresh bread or polenta. It is perfect for lunch or dinner, being an excellent choice for family meals. You can also add a splash of sour cream for extra creaminess, and if you like spicy dishes, don't hesitate to add hot pepper sauce.

Possible variations

If you want to experiment, you can replace the chicken with turkey or duck, and the vegetables can be adapted according to the season. You can add carrots or zucchini to vary the textures and colors of the borscht. Additionally, instead of borscht, you can use lemon juice if you prefer a fresher note.

Frequently asked questions

- Can I use frozen chicken? Yes, but make sure you have completely thawed it before cooking.

- What other vegetables can I add? You can experiment with carrots, zucchini, or even green beans to add more vitamins and minerals.

- How can I store the borscht? The borscht keeps well in the refrigerator for 3-4 days. You can freeze it for later consumption.

Final notes

Chicken borscht is a dish that combines tradition with health, offering not only a special taste but also a nourishing meal for the whole family. So take your time to enjoy each step of preparing this recipe and bring a touch of memories to your plate. You might even add a personal touch, a special flavor that makes this recipe a favorite in your home!

 Ingredients: 1 chicken (from the yard), vegetables (onion, pepper or gourd, parsnip, celery, root parsley), 2 potatoes, 500 ml of borscht, salt, 2 eggs, leaves of lovage or celery