Chicken wing soup

Name: Chicken wing soup - Lidia J.
Ingredients: 6 chicken wings; a piece of celery; a parsnip; a carrot; two potatoes; a zucchini; two large tomatoes; red/green bell pepper; 1 bunch of green onions; 2 pieces of dried onions; 1 liter of sour borscht; 150 ml of tomato juice/paste; fresh spring herbs.

Soups - Chicken wing soup by Lidia J. - Recipia

In a busy period, chicken wing soup remains one of my go-to options. The ingredients are simple; I can easily find the wings, and I usually have the rest of the vegetables in the fridge. There's no need to stand by the pots, and the taste is fresh and pleasant without becoming too heavy. Quick Info Total Time: about 1 hour Servings: 6 Difficulty: easy Recipe Type: traditional soup, suitable for lunch or dinner Ingredients 6 chicken wings 1 piece of celery 1 parsnip 1 carrot 2 potatoes 1 zucchini 2 large tomatoes 1 bell pepper (red or green) 1 bunch of green onions 2 dried onions 1 liter of fermented borscht 150 ml of tomato juice or puree fresh spring herbs (parsley, lovage, to taste) salt Preparation Method 1. Place the chicken wings in a large pot, cover them with cold water, and let them boil over medium heat. 2. Skim off the foam that forms on the surface several times, especially during the first 15 minutes. This keeps the soup clear. 3. While the wings are boiling, prepare the vegetables. Chop the celery, parsnip, carrot, potatoes, zucchini, tomatoes, bell pepper, and onion into suitable pieces. 4. Once the foam is gone, add the vegetables (except for the potatoes and zucchini), starting with the harder ones: celery, parsnip, carrot, bell pepper, dried onion, and green onion. 5. Let everything boil over medium heat for about 10-15 minutes, then add the potatoes and zucchini. 6. Sprinkle salt to taste at this stage. 7. When the vegetables are almost cooked, pour in the fermented borscht and the tomato juice or puree. Allow everything to boil until it starts bubbling again. 8. Towards the end, add the chopped tomatoes and finely chopped fresh herbs. 9. Turn off the heat as soon as the herbs wilt slightly; do not let it boil too long after adding them. Why I Make This Recipe Often It’s easy to prepare without too much hassle. It can be easily adapted with what you have on hand, and the taste of fresh borscht never becomes tiring. The soup remains just as good the next day, sometimes even more flavorful. Tips and Variations Tips If you want a clearer soup, do not cover the pot completely while the wings are boiling; it helps to easily gather the foam. Add the zucchini towards the end because it cooks quickly and shouldn’t get mushy. Taste the borscht beforehand; some types can be more sour and require adjusting the amount. Substitutions In the absence of wings, you can also use drumsticks or backs, but the result is most enjoyable with wings, as they provide gelatin. Parsnip and celery can be replaced with parsley root if you can’t find them. You can use fresh tomatoes or canned tomatoes, depending on the season. Variations You can add more herbs to taste; lovage brings a specific flavor. If you have it on hand, add a bit of hot pepper at the end for a little heat. For a thicker soup, you can add a handful of rice, but it’s not necessarily classic. Serving Ideas Serve it simply, warm, possibly with bread or polenta. It goes well with hot pepper on the side for those who prefer it. Frequently Asked Questions 1. Can I use packet borscht if I don’t have fermented borscht? Yes, if you don’t have fresh borscht, you can use packet borscht, but the taste will be slightly different. Follow the instructions on the package. 2. Do I need to peel the tomatoes before adding them to the soup? It’s not mandatory, but if you want to avoid having skin in the soup, you can blanch them quickly and peel them. 3. Can I freeze the soup? It can be frozen, but the vegetables slightly change texture after thawing. It’s better to keep it in the fridge for a few days. 4. Is it necessary to put so many vegetables? No, the proportions can be adjusted. If you want a lighter soup or have fewer vegetables at home, feel free to reduce the amount. 5. Can I add other types of meat? The classic recipe is with wings, but it also works with other chicken pieces, like breast or thighs. The taste will be a bit different. Nutritional Values Approximately, a serving of chicken wing soup (without bread or other additions) has around 120-150 kcal. Proteins come from meat and eggs, about 10-12 g per serving. Carbohydrates 10-15 g, mainly from vegetables and potatoes. Fats under 7 g, depending on how much skin remains on the wings. Values are indicative and can vary based on quantities and exact ingredients. Storage and Reheating The soup can be stored in the fridge without issues for 2-3 days. Reheat the desired portion directly in a pot or microwave. It tastes better after sitting for a few hours because the flavors blend better. I do not recommend freezing for long periods because the vegetables lose their texture and no longer have the same consistency.

Chicken wing soup

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