Coconut borscht
Country Chicken Borscht Sometimes I have to cook with what I have in the freezer, and this time it was the turn of a country chicken. I don't usually eat poultry, but the rest of my family really enjoys the taste. Typically, when I make chicken borscht, I focus solely on making it clean and tasty without tasting it myself. For those who prefer borschts with an authentic homemade flavor, this recipe is for you. Quick Info Total time: 2.5 – 3 hours (depending on how old the chicken is) Preparation time: 20 minutes Cooking time: 2-2.5 hours Servings: 6-8 Difficulty: medium (especially due to butchering and boiling the meat) Type: sour homemade soup, great for lunch or dinner Ingredients 1 country chicken (butchered) 1 onion 1 small parsley root 1 carrot 1/2 red bell pepper 1/2 yellow bell pepper 2 tablespoons mixed vegetables (usually a mix of celery, carrot, and parsley) 3 tablespoons homemade tomato paste with celery Salt Pepper Borscht (to taste) 1 handful of noodles Fresh parsley (for garnish) Preparation Method 1. Preparing the meat. If using a fresh chicken, briefly pass it over the flame of the stove to burn off any remaining feathers. Wash it well and cut it into pieces suitable for the pot. 2. Boiling the meat. Place the pieces of meat in a large pot with cold water, enough to cover everything well, plus an extra two or three fingers. Bring to a high heat. When it starts to boil, skim off the foam that forms on top. Repeat the skimming process several times at the beginning for a clear broth. If there seems to be too much fat, remove some of it. 3. The vegetables. Peel and finely chop the onion. Peel the carrot and grate it on the large grater. Wash the red and yellow bell peppers, remove the seeds, and cut them into cubes. Peel the parsley root and cut it into small cubes. If using canned or salted mixed vegetables, rinse them under running water to reduce the salt. 4. Boiling the vegetables. When the meat has boiled for more than half the time (about 1.5 hours, but it may take longer depending on the chicken), add the prepared vegetables and mixed vegetables. Stir and let it continue to boil. Add salt and pepper, but not too much; adjust it later. 5. Sour and finish. When the vegetables and meat are well cooked (the meat should easily come off the bone), add the tomato paste. Boil the borscht separately in a small pot, then pour it into the soup pot to taste. Let everything boil for a few more minutes after adding the borscht and tomato paste. 6. The noodles. Add a handful of noodles when the borscht starts to boil after adding the borscht and tomato paste. Let it cook for another 5 minutes, no more, so they don’t swell too much. 7. Fresh parsley. Finally, turn off the heat and sprinkle chopped fresh parsley on top. Gently stir and cover the pot with a lid for another 5 minutes before serving. Why I make this recipe often It’s a borscht that fills the lunch table well and uses meat I wouldn’t otherwise consume. It’s great for when I’m cooking for several people or need something hearty without being heavy. It can also be made in advance, and my family finishes it quickly. Tips and Variations Tips - Skim the soup whenever necessary, especially at the beginning, for a clean appearance. - For country poultry, the boiling time can vary. Don’t rush; test the meat with a fork towards the end. - If using canned mixed vegetables, rinse them well to avoid making the soup too salty. - Add the borscht after the vegetables are fully cooked to ensure they don’t remain hard. - Noodles should be added towards the end; otherwise, they swell too much and change the texture. Substitutions - Instead of a chicken, you can also use a hen, but it won’t be as concentrated. - For those who don’t want any country meat, the recipe can be made with store-bought chicken, but the boiling time is much shorter, and the taste differs. - Noodles can be omitted or replaced with homemade pasta or rice, if preferred. Variations - You can add other vegetables as desired, but the basic recipe is quite balanced. - Borscht can be replaced with lemon juice, but the final taste won’t be the same. - For more acidity, add more borscht or sour it gradually, tasting as you go. Serving Ideas - Serve hot, with extra chopped fresh parsley on top. - It goes well with hot peppers or sour cream, if you like. - A slice of homemade bread on the side is a nice touch. Frequently Asked Questions 1. Can I make the borscht with store-bought chicken instead of country chicken? Yes, you can, but it cooks much faster, and the soup won’t be as flavorful and concentrated. Adjust the boiling times for store-bought chicken. 2. How much borscht should I add? The amount depends on how sour you like it. Generally, for a large pot (5-6 liters), I add about 400-500 ml, but I add it gradually and taste towards the end. 3. Can I add potatoes? It’s not traditional, but you can add one or two small diced potatoes along with the other vegetables. Don’t change the other steps. 4. What kind of mixed vegetables do I use if I don’t have canned ones? You can also use fresh mixed vegetables (celery, carrot, parsnip, parsley), just make sure they are cut into small cubes. 5. Are noodles mandatory? No, it can be made without them, but they give the borscht a slightly thicker consistency. If you don’t have them or don’t like them, feel free to omit. Nutritional Values Estimated per serving (without sour cream or bread): about 220 kcal, 17 g protein, 7 g fat, 20 g carbohydrates. Values vary depending on how much fat you leave in and the portions of noodles and vegetables. Storage and Reheating It keeps well in the refrigerator, in a covered container, for up to 3 days. Reheat on low heat or in the microwave. I do not recommend freezing, as the vegetables and noodles become too mushy upon thawing. This is the country chicken borscht, just as I make it at home when I need to set the table for several and want to use country meat.
Preparation
We lightly roast the rooster over the stove flame to remove any remaining fluff after it has been cleaned. We wash it well and then chop it. In a pot, we add a bit more water, the meat, and when it boils, we skim off the foam that forms on top. We skim several times, and I also removed some fat. We peel the onion, chop it, peel the carrot and grate it with a large grater. We clean the red and yellow peppers of seeds and cut them into cubes. We peel the parsley root and then cut it into small pieces. After the meat has boiled for more than half the time, we add the prepared vegetables and the greens, which we rinse under running water to desalinate. We season with salt and pepper. When both the vegetables and the meat are well cooked, we add the tomato paste and the borscht, which we boil first in a small pot. After the soup boils for another 2-3 times, we sprinkle in pieces of noodles and let it simmer for another 5 minutes. We remove the pot when it's done, sprinkle fresh parsley on top, mix it a bit, and cover the pot for 5 minutes. Enjoy your meal!
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