Country-style chicken borscht

Name: Country-style chicken borscht - Blanduzia O.
Ingredients: 1 country chicken (or just chicken utensils) homemade noodles (made from one egg and enough flour) 4 green onion stalks 2 dried onions (yellow) red and green bell pepper a piece of celery a large pota; fresh greens

Soups - Country-style chicken borscht by Blanduzia O. - Recipia

Chicken borscht is something I make every time I bring home a fresh bird from someone in the countryside or when I have some good chicken parts in the freezer. I love that it turns out to be a clear and hearty soup, and if you have some homemade noodles, you really don't need anything else on the side. Quick Info Total time: about 2 hours Preparation time: 25 minutes (portioning, washing, chopping) Cooking time: 1 hour – 1 hour and a half, depending on how quickly the chicken boils Servings: 6-8 Difficulty: easy to medium, depending on how familiar you are with butchering chicken Recipe type: traditional soup, suitable for lunch Ingredients 1 country chicken, cut into pieces (or chicken parts, as preferred) Homemade noodles (from 1 egg and enough flour for a nest of noodles) 4 green onions 2 yellow onions 1 red bell pepper 1 green bell pepper A piece of celery (about the size of an egg) 1 large potato 1 small zucchini 2 carrots 1 parsnip Salt to taste A small cup of tomato juice or paste (about 100 ml) 400 ml sour borscht (homemade, if you have it) Fresh parsley and lovage, chopped Preparation Method 1. I portion the chicken and wash it well in cold water, especially if it's from the countryside and has traces of feathers or other impurities. I put the pieces to boil in a large pot with cold water. 2. When foam starts to form on the surface, I carefully skim it off with a ladle. I do this several times until no more forms. It's important for the clarity of the soup. 3. In the meantime, I clean and chop the vegetables: green and dried onions, bell peppers, celery, carrots, parsnip, potato, and zucchini. I cut them into cubes or slices, depending on my mood. 4. When the foam stops forming, I add the vegetables (except for the potato and zucchini). I let it simmer for about 20 minutes. 5. After that, I add the diced potato and zucchini. I continue boiling for another 10-15 minutes until the vegetables are half cooked. 6. I season with salt to taste. I add the tomato juice or paste and the sour borscht. If the borscht isn't very sour, I add more, but usually 400 ml is enough for a large pot. 7. I let the soup boil until it comes to a rolling boil again and the meat and vegetables are fully cooked. In the last 5-7 minutes, I add the homemade noodles (prepared in advance from egg and flour, cut thin). 8. Finally, I add the finely chopped parsley and lovage, turn off the heat, and cover the pot for a few minutes. Why I make this recipe often It helps me a lot when I have country chicken or parts in the freezer. I can use any vegetables I have on hand, and it turns out to be a soup that can serve as a main course, along with the noodles. It keeps well for a day or two in the fridge, so I can prepare more at once. Tips and Variations Tips If the country chicken is older, I boil it with a little baking soda (a pinch), to soften it more quickly. I always rinse the homemade noodles under cold water, so they don't stick together while boiling. If I want the soup to be more sour, I add more borscht at the end, after tasting. Substitutions The homemade noodles can be replaced with store-bought vermicelli if I don't have the time or desire to make them. Instead of zucchini, I can use more carrots or even an extra parsnip. If I don't have borscht, I use lemon juice or vinegar for sourness, but the taste won't be exactly the same. Variations It can be made only with chicken parts: neck, back, wings. The soup will be just as tasty. For more consistency, I can add a tablespoon of rice instead of noodles. If I have garden greens (celery leaves, tarragon), I add them at the end. Serving Ideas Chicken borscht with sour borscht and noodles is served hot, with freshly chopped greens on top. A slice of fresh bread goes well alongside. Frequently Asked Questions 1. If I use store-bought chicken, does anything change in the recipe? The boiling time will be shorter since the chicken is raised industrially and cooks faster. The taste isn't as intense, but the soup still turns out good. 2. Can it be made without zucchini? Yes, it's not essential. If I don't have it, I skip it. I can compensate with other vegetables. 3. Can I sour the soup with something other than borscht? Yes. Lemon juice or a little vinegar, but the final aroma won't be identical. 4. Can I use only store-bought noodles? Yes, for speed, I can use dried noodles or vermicelli. 5. How do I make homemade noodles quickly? I knead an egg with enough flour to make a stiff dough, roll it out with a rolling pin, and cut it as thin as I can with a knife. Nutritional Values Estimate for one serving (out of 8): Calories: 180-230 kcal (depends on how much meat and noodles it contains) Protein: 16-18g Carbohydrates: 15-20g Fats: 7-10g The soup is balanced, with plenty of vegetables, lean meat, and a boost of carbohydrates from the noodles. The values vary quite a bit depending on how much chicken you put in each serving and how substantial the noodles are. Storage and Reheating Chicken borscht with sour borscht and noodles keeps well in the fridge for 1-2 days, in a covered pot. When reheating, the noodles may soften, but the taste remains fine. If I know I won't finish it the next day, I prefer to add noodles only to the portions I eat right away. The rest of the soup holds up better without added pasta, and the noodles can be boiled separately if needed.

Country-style chicken borscht

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