Coconut soup (Moldovan)

Name: Coconut soup (Moldovan) - Luana O.
Ingredients: Coconut (variable proportion); I used only a part. 6 liters of water 800 ml sour borscht 1 large onion 3 carrots 1 celery preserved vegetables (carrot; red pepper; green pepper; celery; parsley; dill; etc.) 2 bay leaves 2 sprigs of thyme 1 teaspoon sweet paprika 3 tablespoons homemade tomato paste 2 tablespoons homemade vegetable sauce noodle pasta; fettuccine salt black pepper fresh parsley

Soups - Coconut soup (Moldovan) by Luana O. - Recipia

Moldovan chicken soup became part of my routine after I saw how my mother-in-law makes it. I usually find the chicken frozen, so I always start from there. For me, this soup means fermented borscht, canned vegetables, and a little time spent at the stove. It's clearly a country-style soup, and there's never anything left to throw away from the pot. Quick Info Total time: about 2-2.5 hours Preparation time: 10-20 minutes (depends on how quickly you clean the vegetables) Cooking time: 1.5-2 hours Servings: 8-10 Difficulty: medium Recipe type: traditional homemade soup, suitable for family meals Ingredients Chicken (variable portion, I use as much as fits comfortably in a 6-liter pot) 6 liters of water 800 ml fermented borscht 1 large onion 3 carrots 1 celery root canned vegetables (mix of carrot, red bell pepper, green bell pepper, celery, parsley, dill – if available) 2 bay leaves 2 sprigs of thyme 1 teaspoon sweet paprika 3 tablespoons tomato paste (preferably homemade) 2 tablespoons vegetable sauce (homemade, if available) noodle pasta (just enough, not too much) salt and black pepper to taste chopped fresh parsley Preparation Method 1. Rinse the chicken well. If frozen, let it thaw beforehand. Place the chicken in a large pot, cover with 6 liters of water, and put it on the heat. 2. When the water starts to boil, skim off the impurities multiple times. Once no more foam appears, let the chicken simmer for 30 minutes over medium heat. 3. Clean and roughly chop the onion, carrots, and celery. After the chicken has boiled for half an hour, add the vegetables and canned vegetables. Let it simmer for another 30 minutes, still over medium heat. 4. Add the bay leaves, thyme sprigs, sweet paprika, tomato paste, and vegetable sauce to the pot. Stir gently. 5. Check if the vegetables and chicken are cooked. If they are, pour in the fermented borscht. I boil it separately first, then add it to the soup to avoid clouding the liquid and for flavor. Bring everything to a boil for 10-15 minutes. 6. Add the noodles or pasta. Just add enough to keep the soup clear, without thickening it too much. Let it cook until the pasta is done. 7. Adjust the salt and pepper to taste. 8. Turn off the heat and sprinkle with chopped fresh parsley. 9. Serve the soup hot, with pickled or vinegar-soaked hot peppers. You can also add sour cream, but it's not mandatory. Why I Make This Recipe Often This soup is relatively easy to make, with ingredients I usually have on hand or in the freezer. The chicken gives it a unique flavor. It lasts for several days, doesn't spoil easily, and is filling. It's perfect for family gatherings or when you have guests. Tips and Variations Tips For clarity of the soup, don’t rush the skimming process. It's best to boil the borscht separately, especially if it's very sour. Don’t add too many noodles – the soup should remain liquid. Chicken is best boiled on the bone. If you only have thighs or breasts, you can use them, but the flavor will be slightly different. Substitutions You can use hen or free-range chicken instead of rooster, but the final flavor will be milder. If you don’t have canned vegetables, add extra fresh vegetables. The vegetable sauce can be replaced with a small spoonful of extra pepper or tomato paste. Variations You can also add a piece of fresh bell pepper if you want a fresher taste. Some people add chopped lovage at the end, along with the parsley. Serving Ideas Pickled or vinegar-soaked hot peppers directly in the bowl. With sour cream, to taste. Homemade bread or polenta for those who prefer. The soup is also good cold, gently reheated over low heat. Frequently Asked Questions 1. Can I use chicken instead of rooster? Yes, you can use chicken, but the flavor won’t be as intense as with rooster. The soup remains tasty, just less concentrated. 2. How much borscht should I add if I don’t want it too sour? If you want a milder soup, start with 600 ml and add more to taste. It’s easier to adjust at the end. 3. Can I skip the noodles or substitute them with something else? You can omit the pasta entirely or replace it with rice. There are also versions with just vegetables and meat, without any extras. 4. What pairs best with it? The traditional pairing is with pickled hot peppers and sometimes sour cream. If you like, add a bit of fresh herbs when serving. 5. How do I know when the rooster is cooked? A fork should easily pierce the meat, and it should come off the bone. The cooking time depends on the age of the rooster, but it should be at least 1-1.5 hours for tough meat. Nutritional Values Estimation for one serving (from a 6-liter pot divided into 10 servings): Calories: approximately 170-220 kcal Protein: 15-20 g Fat: 7-10 g (rooster meat may have slightly more fat) Carbohydrates: 12-15 g (more if a lot of pasta or rice is added) Values may vary depending on how much meat is used and how fatty the meat is. The soup is filling but not too heavy. Storage and Reheating The soup lasts in the refrigerator for 3-4 days in a covered container. When reheating, add a little water if it has absorbed too much liquid. I do not recommend freezing with pasta – the pasta becomes too soft. The soup without pasta can be frozen, and then the pasta can be added during reheating.

Coconut soup (Moldovan)

Tags

Categories