I've made this chicken soup dozens of times, sometimes out of habit, other times simply because I had some leftover chicken from a broth and didn’t want to throw anything away. I remember the first time I added the sour borscht with those little bits of egg (I thought it was my grandmother's “secret recipe”), but honestly, I hadn’t mixed it well and it boiled too much. It turned out to be a strange, sour, tasteless mess. Now I don’t mess it up anymore, at least not with this soup – I can make it almost with my eyes closed, and it always tastes like home.
Let me briefly explain how I do it, including measurements, which I arrived at after many attempts:
Total time: about one hour – one hour and 20 minutes (depending on how young the chicken is, but it goes quickly at the supermarket)
Servings: 6-8, unless you have some hungry folks asking for a double portion
Difficulty: quite accessible, you don’t need culinary school, just don’t forget the pot on the stove
INGREDIENTS (for a serious pot of 4-5 liters, enough for everyone and some leftover for the next day):
6 chicken wings (or a few pieces with bones, whatever you have, a back or two works too – this adds flavor, don’t just use breast meat, or it will turn out watery)
1 chicken back, cut in half – adds serious flavor and costs nothing
2 carrots (about 200g) – for color and sweetness, without them it’s not soup
1 small parsley root (50-70g) – for that classic soup aroma
2-3 slices of celery (about 50g), don’t overdo it, as too much celery can overpower everything
1 medium onion (100g) – put the whole onion in at the beginning or chopped, depending on your preference; I chop it finely, as I think it makes it tastier
2 tablespoons of tomato paste or 200 ml of tomato juice – for color, acidity, and a bit of extra tang
1 tablespoon of oil (usually sunflower oil) – helps with flavor and appearance, don’t skimp
500 ml of borscht from a bottle or fresh – add to taste, don’t pour it all in at once
Salt – to taste, start with a teaspoon and adjust at the end
A handful of noodles (about 70g) – or any pasta you like, can be omitted if preferred
Fresh parsley (a small bunch, finely chopped) – at the end, for freshness
Optional: lovage (when I have it, I add it without hesitation)
Water – about 3.5 – 4 liters, depending on how thick you want the soup
METHOD OF PREPARATION
1. I start with the meat – I wash the wings and back under cold running water, not making a big fuss, just ensuring there are no feathers or blood. I put them directly in the pot and pour in cold water to cover them well, about two to three fingers above the meat. I place the pot on high heat at first.
2. When it starts to boil, I stay close by, as foam comes up (I don’t know why, sometimes there’s more, other times almost none, I think it depends on the meat). I skim it off with a ladle or a spoon as best as I can. If I don’t take it off in time, the soup gets a bit cloudy, but it’s not a tragedy.
3. In the meantime, I prepare the vegetables – I dice the carrots or slice them, the parsley root the same, I chop the celery finely, and the onion I chop finely. I don’t grate them because I don’t like the soup to be “mushy”; I prefer to see the vegetable pieces. I like to feel what I’m eating, you know.
4. After about 30-35 minutes of simmering the meat on low heat (or as long as it takes until the meat starts to come off the bone easily and a fork goes in effortlessly), I add all the vegetables at once. I don’t bother with stages and sophistication; it works perfectly this way.
5. I also add a tablespoon of oil on top, even if it seems unnecessary. The oil helps to blend the flavors, and the soup doesn’t turn out “dry.” I start adding salt now, but I only put in a heaping teaspoon, as the taste will adjust at the end.
6. I let everything simmer over medium heat for about 15-20 minutes, with the lid on, but not sealed tightly. In the meantime, if more foam appears, I skim it off again.
7. When the vegetables are almost ready (I test with a knife; if the carrot isn’t hard anymore, it’s good), I add the tomato paste or juice. I’m careful not to add too much at once. If I use paste, I dissolve it in a bit of soup first to avoid lumps.
8. I only add the borscht after the vegetables are cooked and the tomato juice has “merged” with the rest. I taste the borscht first – sometimes it’s very sour, and then I add less. I usually bring it to a boil separately (I put it in a small pot on the stove), so I pour it hot into the soup pot, but you can also add it directly if you’re in a hurry. About 400-500 ml, but adjust according to how sour you like it.
9. In the meantime, I add the noodles – I throw them directly into the pot, no fuss, about 5-6 minutes before turning off the heat. Don’t add too many if you don’t want to eat “noodle soup.” It’s better to add more at the end if needed.
10. I check for salt, taste, and if necessary, I add a bit more borscht or water, depending on how I want the soup to turn out – thinner or thicker.
11. Finally, I add a generous handful of fresh parsley, chopped finely, and if I have lovage, I don’t hold back. I turn off the heat, put the lid on, and let it “rest” for 10 minutes before serving.
WHY I MAKE IT OFTEN
First of all, because it doesn’t require any complicated ingredients – if you have some leftover chicken in the freezer, vegetables in the fridge, and some borscht, you already have everything you need. It cooks fairly quickly, you don’t have to stand glued to the stove, and it’s the kind of meal that works at any time, especially when you want something sour and light after a tough day or a barbecue.
Then there’s the story of “the taste of home”; I don’t know how many people didn’t grow up with a soup like this on Sundays. When you have guests, it fits perfectly because it’s hearty, not too heavy, and it’s just as good the next day (sometimes even better!).
TIPS, VARIATIONS, AND SERVING IDEAS
TIPS
Don’t complicate yourself by cutting the vegetables to the millimeter. The important thing is that they are roughly equal so they cook at the same time.
If you don’t skim the foam in time, the soup may get cloudy, but the taste remains good.
Don’t add the borscht until the vegetables and meat are almost done, otherwise the meat will toughen (especially if it’s not young chicken).
Noodles should only be added at the end; otherwise, they absorb all the broth and you end up with stew.
If you have very sour borscht, start with less and taste. It’s easier to add more than to correct something that’s too sour.
SUBSTITUTIONS
It works wonderfully with other chicken parts – backs, drumsticks, even turkey wings if you like. I don’t recommend just using breast meat, as it doesn’t come out as “full.”
The vegetables can vary – if you don’t have parsley root, just use carrots and celery, it’s not a big deal.
Instead of borscht, you can use lemon juice (2-3 tablespoons), but the taste won’t be the same – it will be more of a sour soup, not a true soup.
Gluten-free? Omit the noodles or use gluten-free noodles; there are stores with options.
For a more diet-friendly version, skip the oil or just use 1 teaspoon; it won’t lose much flavor.
VARIATIONS
At the end, you can crack an egg, beat it lightly, and pour it in a thin stream into the pot while stirring continuously – it will come out with “bits.”
Add a little parsley root for a more intense flavor.
Some prefer to add potatoes – I don’t do it because I don’t like the texture, but you can add half a potato diced if you want it heartier.
If you have fresh vegetables from the garden (green beans, peppers), throw in a few sprigs – it will change the flavor.
SERVING
I serve the hot soup in bowls, with extra parsley on top. It goes well with fresh bread, even with toasted bread, and if you have some, a bit of hot pepper (I keep it separate so the kids don’t complain).
It pairs well with a small cup of sour cream (if you like), or even a bit of tangy yogurt.
Alongside a simple salad of cabbage or tomatoes with green onions, it makes a complete meal.
For a drink, cold water works, but also a glass of dry white wine for adults – it doesn’t hurt.
FREQUENTLY ASKED QUESTIONS
Does the meat have to be with bones, or can it be without?
With bones adds flavor; without it’s bland. Chicken breast works, but only if you combine it with some bones; otherwise, the soup turns out watery, without body.
If I don’t have borscht, what can I use to make it sour?
You can use lemon juice (2-3 tablespoons), but it won’t have the classic soup flavor. Some use very diluted apple cider vinegar, but that’s a different story – it’s not ideal, but it works in a pinch.
What do I do if it turned out too sour?
You can add some boiled water or add extra noodles to absorb some of the sourness. A teaspoon of sugar (seriously, you won’t taste it, but it cuts the sourness if you don’t like it).
Can I use turkey or just chicken?
Turkey works too (wings, backs), but it should be pieces with bones and a bit of fat, otherwise it won’t have flavor. It takes a bit longer to cook since the meat is tougher.
What can I substitute for celery if I don’t have it or don’t like it?
Without celery, you can use half a parsley root or more parsley root, but it won’t have the same “rounded” flavor. Or leave it out if you don’t like it, don’t insist.
How long can I keep the soup and how do I reheat it?
It holds up very well in the fridge for 3-4 days. When reheating, place the pot on low heat, don’t boil it hard so the noodles don’t break down. If you added fresh lovage, reheat just enough to warm it, not to boil again.
Is it okay for small children?
Yes, as long as you don’t add hot pepper and the borscht isn’t too acidic. Reduce the salt and remove the meat/vegetables separately if you want to give it to children under one year old.
NUTRITIONAL VALUES
A serving of this soup has about 100-120 kcal, without bread, for the version with noodles. It is low in fat if you don’t add much oil and if you use lean meat. It has about 7-8g of protein per serving (chicken + noodles), around 12-15g of carbohydrates (from noodles and vegetables), and under 4g of fat if you only use a tablespoon of oil. It is rich in fiber from the vegetables and packed with vitamins (carrot, parsley root, parsley). It’s not strict diet food, but you don’t feel “heavy” afterward. For those wanting gluten-free options, omit the noodles. If you use less salt and oil, it can also work for a diet, being filling yet light.
HOW TO STORE AND REHEAT
The soup pot can last in the fridge for 3-4 days without any problems. It’s important to let it cool completely before putting it in the fridge (to avoid ruining the vegetables). When you want to reheat it, put it on low heat, not in the microwave if possible, and stir gently to avoid crushing the vegetables or noodles. If you see that the liquid has reduced too much, you can add a bit of water and adjust the salt or sourness if needed. The next day, the flavor is even better; all the aromas “meld.” If only vegetables and meat remain at the bottom, add a bit of water, put it back on the heat, and it makes another round, just be careful with the noodles, which become softer.
That’s about it. It’s not rocket science, but in the end, you have a soup that truly brings people to the table and, honestly, it works for lunch, dinner, in the heat, or in the cold, it doesn’t matter. If it doesn’t turn out right the first time, the second time you’ll surely find the formula you like.
Let me briefly explain how I do it, including measurements, which I arrived at after many attempts:
Total time: about one hour – one hour and 20 minutes (depending on how young the chicken is, but it goes quickly at the supermarket)
Servings: 6-8, unless you have some hungry folks asking for a double portion
Difficulty: quite accessible, you don’t need culinary school, just don’t forget the pot on the stove
INGREDIENTS (for a serious pot of 4-5 liters, enough for everyone and some leftover for the next day):
6 chicken wings (or a few pieces with bones, whatever you have, a back or two works too – this adds flavor, don’t just use breast meat, or it will turn out watery)
1 chicken back, cut in half – adds serious flavor and costs nothing
2 carrots (about 200g) – for color and sweetness, without them it’s not soup
1 small parsley root (50-70g) – for that classic soup aroma
2-3 slices of celery (about 50g), don’t overdo it, as too much celery can overpower everything
1 medium onion (100g) – put the whole onion in at the beginning or chopped, depending on your preference; I chop it finely, as I think it makes it tastier
2 tablespoons of tomato paste or 200 ml of tomato juice – for color, acidity, and a bit of extra tang
1 tablespoon of oil (usually sunflower oil) – helps with flavor and appearance, don’t skimp
500 ml of borscht from a bottle or fresh – add to taste, don’t pour it all in at once
Salt – to taste, start with a teaspoon and adjust at the end
A handful of noodles (about 70g) – or any pasta you like, can be omitted if preferred
Fresh parsley (a small bunch, finely chopped) – at the end, for freshness
Optional: lovage (when I have it, I add it without hesitation)
Water – about 3.5 – 4 liters, depending on how thick you want the soup
METHOD OF PREPARATION
1. I start with the meat – I wash the wings and back under cold running water, not making a big fuss, just ensuring there are no feathers or blood. I put them directly in the pot and pour in cold water to cover them well, about two to three fingers above the meat. I place the pot on high heat at first.
2. When it starts to boil, I stay close by, as foam comes up (I don’t know why, sometimes there’s more, other times almost none, I think it depends on the meat). I skim it off with a ladle or a spoon as best as I can. If I don’t take it off in time, the soup gets a bit cloudy, but it’s not a tragedy.
3. In the meantime, I prepare the vegetables – I dice the carrots or slice them, the parsley root the same, I chop the celery finely, and the onion I chop finely. I don’t grate them because I don’t like the soup to be “mushy”; I prefer to see the vegetable pieces. I like to feel what I’m eating, you know.
4. After about 30-35 minutes of simmering the meat on low heat (or as long as it takes until the meat starts to come off the bone easily and a fork goes in effortlessly), I add all the vegetables at once. I don’t bother with stages and sophistication; it works perfectly this way.
5. I also add a tablespoon of oil on top, even if it seems unnecessary. The oil helps to blend the flavors, and the soup doesn’t turn out “dry.” I start adding salt now, but I only put in a heaping teaspoon, as the taste will adjust at the end.
6. I let everything simmer over medium heat for about 15-20 minutes, with the lid on, but not sealed tightly. In the meantime, if more foam appears, I skim it off again.
7. When the vegetables are almost ready (I test with a knife; if the carrot isn’t hard anymore, it’s good), I add the tomato paste or juice. I’m careful not to add too much at once. If I use paste, I dissolve it in a bit of soup first to avoid lumps.
8. I only add the borscht after the vegetables are cooked and the tomato juice has “merged” with the rest. I taste the borscht first – sometimes it’s very sour, and then I add less. I usually bring it to a boil separately (I put it in a small pot on the stove), so I pour it hot into the soup pot, but you can also add it directly if you’re in a hurry. About 400-500 ml, but adjust according to how sour you like it.
9. In the meantime, I add the noodles – I throw them directly into the pot, no fuss, about 5-6 minutes before turning off the heat. Don’t add too many if you don’t want to eat “noodle soup.” It’s better to add more at the end if needed.
10. I check for salt, taste, and if necessary, I add a bit more borscht or water, depending on how I want the soup to turn out – thinner or thicker.
11. Finally, I add a generous handful of fresh parsley, chopped finely, and if I have lovage, I don’t hold back. I turn off the heat, put the lid on, and let it “rest” for 10 minutes before serving.
WHY I MAKE IT OFTEN
First of all, because it doesn’t require any complicated ingredients – if you have some leftover chicken in the freezer, vegetables in the fridge, and some borscht, you already have everything you need. It cooks fairly quickly, you don’t have to stand glued to the stove, and it’s the kind of meal that works at any time, especially when you want something sour and light after a tough day or a barbecue.
Then there’s the story of “the taste of home”; I don’t know how many people didn’t grow up with a soup like this on Sundays. When you have guests, it fits perfectly because it’s hearty, not too heavy, and it’s just as good the next day (sometimes even better!).
TIPS, VARIATIONS, AND SERVING IDEAS
TIPS
Don’t complicate yourself by cutting the vegetables to the millimeter. The important thing is that they are roughly equal so they cook at the same time.
If you don’t skim the foam in time, the soup may get cloudy, but the taste remains good.
Don’t add the borscht until the vegetables and meat are almost done, otherwise the meat will toughen (especially if it’s not young chicken).
Noodles should only be added at the end; otherwise, they absorb all the broth and you end up with stew.
If you have very sour borscht, start with less and taste. It’s easier to add more than to correct something that’s too sour.
SUBSTITUTIONS
It works wonderfully with other chicken parts – backs, drumsticks, even turkey wings if you like. I don’t recommend just using breast meat, as it doesn’t come out as “full.”
The vegetables can vary – if you don’t have parsley root, just use carrots and celery, it’s not a big deal.
Instead of borscht, you can use lemon juice (2-3 tablespoons), but the taste won’t be the same – it will be more of a sour soup, not a true soup.
Gluten-free? Omit the noodles or use gluten-free noodles; there are stores with options.
For a more diet-friendly version, skip the oil or just use 1 teaspoon; it won’t lose much flavor.
VARIATIONS
At the end, you can crack an egg, beat it lightly, and pour it in a thin stream into the pot while stirring continuously – it will come out with “bits.”
Add a little parsley root for a more intense flavor.
Some prefer to add potatoes – I don’t do it because I don’t like the texture, but you can add half a potato diced if you want it heartier.
If you have fresh vegetables from the garden (green beans, peppers), throw in a few sprigs – it will change the flavor.
SERVING
I serve the hot soup in bowls, with extra parsley on top. It goes well with fresh bread, even with toasted bread, and if you have some, a bit of hot pepper (I keep it separate so the kids don’t complain).
It pairs well with a small cup of sour cream (if you like), or even a bit of tangy yogurt.
Alongside a simple salad of cabbage or tomatoes with green onions, it makes a complete meal.
For a drink, cold water works, but also a glass of dry white wine for adults – it doesn’t hurt.
FREQUENTLY ASKED QUESTIONS
Does the meat have to be with bones, or can it be without?
With bones adds flavor; without it’s bland. Chicken breast works, but only if you combine it with some bones; otherwise, the soup turns out watery, without body.
If I don’t have borscht, what can I use to make it sour?
You can use lemon juice (2-3 tablespoons), but it won’t have the classic soup flavor. Some use very diluted apple cider vinegar, but that’s a different story – it’s not ideal, but it works in a pinch.
What do I do if it turned out too sour?
You can add some boiled water or add extra noodles to absorb some of the sourness. A teaspoon of sugar (seriously, you won’t taste it, but it cuts the sourness if you don’t like it).
Can I use turkey or just chicken?
Turkey works too (wings, backs), but it should be pieces with bones and a bit of fat, otherwise it won’t have flavor. It takes a bit longer to cook since the meat is tougher.
What can I substitute for celery if I don’t have it or don’t like it?
Without celery, you can use half a parsley root or more parsley root, but it won’t have the same “rounded” flavor. Or leave it out if you don’t like it, don’t insist.
How long can I keep the soup and how do I reheat it?
It holds up very well in the fridge for 3-4 days. When reheating, place the pot on low heat, don’t boil it hard so the noodles don’t break down. If you added fresh lovage, reheat just enough to warm it, not to boil again.
Is it okay for small children?
Yes, as long as you don’t add hot pepper and the borscht isn’t too acidic. Reduce the salt and remove the meat/vegetables separately if you want to give it to children under one year old.
NUTRITIONAL VALUES
A serving of this soup has about 100-120 kcal, without bread, for the version with noodles. It is low in fat if you don’t add much oil and if you use lean meat. It has about 7-8g of protein per serving (chicken + noodles), around 12-15g of carbohydrates (from noodles and vegetables), and under 4g of fat if you only use a tablespoon of oil. It is rich in fiber from the vegetables and packed with vitamins (carrot, parsley root, parsley). It’s not strict diet food, but you don’t feel “heavy” afterward. For those wanting gluten-free options, omit the noodles. If you use less salt and oil, it can also work for a diet, being filling yet light.
HOW TO STORE AND REHEAT
The soup pot can last in the fridge for 3-4 days without any problems. It’s important to let it cool completely before putting it in the fridge (to avoid ruining the vegetables). When you want to reheat it, put it on low heat, not in the microwave if possible, and stir gently to avoid crushing the vegetables or noodles. If you see that the liquid has reduced too much, you can add a bit of water and adjust the salt or sourness if needed. The next day, the flavor is even better; all the aromas “meld.” If only vegetables and meat remain at the bottom, add a bit of water, put it back on the heat, and it makes another round, just be careful with the noodles, which become softer.
That’s about it. It’s not rocket science, but in the end, you have a soup that truly brings people to the table and, honestly, it works for lunch, dinner, in the heat, or in the cold, it doesn’t matter. If it doesn’t turn out right the first time, the second time you’ll surely find the formula you like.
Ingredients
6 wings plus a back cut in half, 2 carrots, 1 small parsnip, a few slices of celery, 1 medium onion, 2 tablespoons of broth or tomato juice, 1 tablespoon of oil, 500 ml of borscht, parsley, noodles, and salt.