Today I took some forgotten chicken parts and wings out of the freezer because my mom kept asking me not to throw them away, saying they would be great for a soup, so I finally got to it. I once made the mistake of tossing them straight into boiling water, and the result was murky and bland. Now I don't skip any steps; I've learned how important it is to soak them a bit and prepare the vegetables separately. Even my parents, who usually turn their noses up at greens, asked me to add some lovage next time.
If you have some time, this recipe yields about 8-10 hearty servings in just over an hour, and it's not complicated at all, though you will end up with a few dishes to wash, as always happens with soups. It's the kind of recipe to make when your fridge is half full of leftover vegetables and you don't want to waste anything. You don't need any special experience; it's very forgiving as long as you remember to taste it at the end.
INGREDIENTS for a 4-liter pot (about 8 servings, if you're hungry):
1 kg of chicken parts and wings – this is the base, it makes a tasty broth, especially if you have a neck or a backbone
3 carrots – for sweetness and color; I usually add more because I like them
2 large parsley roots – they give a fresh flavor, don't skip them
1/2 celery root – not everyone likes it, but it really enhances the aroma, even a small piece
2 medium onions – I chop them finely without browning them
2 yellow bell peppers – any pepper works here; I prefer yellow as they are sweeter
2 potatoes – not too many, so they don't thicken the soup too much
250 g frozen peas – for some crunch
250 g frozen green beans – or fresh if you can get them in summer
50 ml oil – lightens the broth a bit, so it’s not too “thin”
500 ml homemade tomato puree or a can of diced tomatoes – for color and a slightly tangy taste
about 300 ml bors (to taste) – be careful not to add it all at once
fresh lovage, to taste – I add it at the end, not boiled too much
salt and pepper to taste
optional: a teaspoon of vegeta (if you don't mind it; I sometimes skip this)
sour cream for serving
hot pepper (for those who want it; don’t spoil your day)
PREPARATION METHOD (the way I do it, no fuss):
1. I clean and portion the chicken parts and wings. I rinse them well under cold running water, then soak them in cold water for about 20 minutes. I don’t know why, but I feel like the soup turns out clearer this way.
2. In the meantime, I prepare the vegetables: I chop the onion finely, and grate the carrots and parsley root (if I’m in the mood for “classic,” I cut them into cubes). The celery goes in small cubes as well. The pepper – diced or sliced, whichever is quicker.
3. In a 4-liter pot, I heat the oil over medium heat. I toss in the chopped vegetables and let them cook for about 5-7 minutes, stirring gently so they don’t stick. They just need to soften a bit and release their aroma.
4. I add the drained chicken parts and wings. I mix them with the vegetables so they can “get to know each other” in the heat for about 10 minutes. I don’t fry them, just turn them a few times.
5. I fill the pot with warm water until it’s about one-third full, around 1.5 liters. I add salt and pepper (not too much, so I can adjust at the end), and let it simmer on low heat until it boils a few times, skimming off any foam to avoid “spots” in the broth.
6. Once the foam is gone and the ingredients have released their flavors, I add the peas and green beans. If they’re frozen, I toss them straight in; if they’re fresh, I break them into small pieces first.
7. After 10-15 minutes, I add the diced potatoes. I check the salt; I don’t add vegeta at the beginning because the bors also adds saltiness.
8. When the vegetables are almost done (about 30-35 minutes of total cooking), I add the tomato puree or canned tomatoes. I try not to overdo it; sometimes I add half the puree and the rest diced tomatoes.
9. After about 5 minutes, I taste it. If everything is cooked, I pour in the bors, either directly or boiled separately, depending on my mood. I don’t add it all at once; I’ve had the soup ruined by pouring it in without tasting. I add the lovage last, roughly chopped, and let it steam for about 2-3 minutes before turning off the heat.
10. Finally, if I want, I sprinkle in a bit more pepper, a drop of oil, and mix everything. I take out the pieces of meat, shred them off the bones, and put them back in if there are picky eaters who can’t stand them whole.
WHY I MAKE IT OFTEN
It’s the best option when I have vegetables that are about to wilt or when I have bones and parts left over from butchering. Nothing goes to waste. This soup is filling and goes well with any meal – for lunch with homemade bread or in the evening when you crave something warm. It’s also good for kids (just remove the bones; it’s no tragedy). It saves me when I don’t know what to cook or have unexpected guests – there’s always something in the freezer to add to the soup. When I add fresh lovage, it’s incomparable to any “store-bought” version.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
- Don’t let the meat boil too hard at the beginning; otherwise, it disintegrates and makes the soup murky.
- Add the bors towards the end; don’t boil it too much, or you’ll lose the tangy flavor.
- Be patient when skimming at the beginning to keep the broth clear. Some people boil it too hard, and all the foam stays there, which isn’t okay.
- Taste often towards the end to avoid it being too sour or too salty.
- Frozen vegetables can be added directly; they don’t need to be thawed.
Ingredient substitutions:
- If you don’t have bors, lemon juice or diluted vinegar works too. Lemon makes it fresher, while vinegar gives it a sharper taste.
- If you’re vegetarian, skip the meat and add a generous tablespoon of oil and maybe some mushrooms or cauliflower for texture.
- Instead of tomato puree, you can use fresh tomatoes; blanch, peel, and dice them.
- For a gluten-free diet, omit vegeta if you usually use it. Nothing else on the list contains gluten.
Variations:
- Sometimes I replace green beans with zucchini if I have some. It makes it lighter.
- You can add chickpeas, lentils, or any other legumes if you want more substance.
- If you want it richer, you can add some thin noodle strips at the end (but don’t be upset if the soup gets a bit cloudy).
Serving ideas:
- It must be served with a spoonful of good sour cream, vinegar for those who want it tangier, and hot pepper (I always forget to add it, and then I regret it at the table).
- With fresh bread or polenta, depending on what you have on hand.
- For lunch, alongside a tomato salad with onion or pickled cucumbers.
- A small glass of white wine, homemade if you have it, goes surprisingly well.
FREQUENTLY ASKED QUESTIONS
1. What can I use instead of bors if I can’t find any?
- The simplest option is to use lemon juice or vinegar (about two to three tablespoons for this pot, but taste and see how sour you want it). Some also use slightly sour tomato juice, which isn’t bad.
2. Can I use other vegetables besides those in the recipe?
- Absolutely. It works with whatever you have on hand: cauliflower, more zucchini, even sweet potatoes if you want to change the flavor. Just don’t add too many at once to avoid a mishmash.
3. Can it be made without meat?
- Sure! You can do everything the same way, just use a bit more oil when sautéing and add more lovage to avoid it being bland. Mushrooms also add a nice flavor if you want something hearty.
4. How can I make it more diet-friendly?
- Skip the oil at the beginning or use just a teaspoon or two. Omit the sour cream when serving. You can replace the potatoes with zucchini or celery root.
5. Can it be frozen?
- I’ve frozen it before, but keep in mind that peas and green beans can get mushy when thawed. It’s best to keep it in the fridge and finish it within a few days.
NUTRITIONAL VALUES (estimated for a generous serving):
It has about 120-150 kcal per 350 ml, depending on how much meat you add and whether you include sour cream. Most calories come from the meat and oil. The fats are okay, not too many, since the parts used aren’t the fattiest. Carbohydrates mainly come from vegetables and potatoes, while proteins come from the meat and a bit from the legumes. It’s a very balanced dish: quite filling, low in fat if you don’t overdo the oil, and rich in fiber (from carrots, parsley, beans, and peas). It fits well into a balanced menu, whether you’re on a diet or not.
HOW TO STORE AND REHEAT
After it cools down, it keeps well in the fridge, covered, for up to 4 days. Reheat only as much as you eat, not the whole pot, as it doesn’t like being “reheated” multiple times. When reheating, if it thickens too much, add a little water or even a splash of bors or lemon to refresh the flavor. Sour cream should only be added when serving, not at the beginning, or it will “curdle.” If you have guests or want to take it to go, it’s just as good the next day, sometimes even better, as the flavors meld. I add a few fresh lovage leaves just before reheating.
If you have some time, this recipe yields about 8-10 hearty servings in just over an hour, and it's not complicated at all, though you will end up with a few dishes to wash, as always happens with soups. It's the kind of recipe to make when your fridge is half full of leftover vegetables and you don't want to waste anything. You don't need any special experience; it's very forgiving as long as you remember to taste it at the end.
INGREDIENTS for a 4-liter pot (about 8 servings, if you're hungry):
1 kg of chicken parts and wings – this is the base, it makes a tasty broth, especially if you have a neck or a backbone
3 carrots – for sweetness and color; I usually add more because I like them
2 large parsley roots – they give a fresh flavor, don't skip them
1/2 celery root – not everyone likes it, but it really enhances the aroma, even a small piece
2 medium onions – I chop them finely without browning them
2 yellow bell peppers – any pepper works here; I prefer yellow as they are sweeter
2 potatoes – not too many, so they don't thicken the soup too much
250 g frozen peas – for some crunch
250 g frozen green beans – or fresh if you can get them in summer
50 ml oil – lightens the broth a bit, so it’s not too “thin”
500 ml homemade tomato puree or a can of diced tomatoes – for color and a slightly tangy taste
about 300 ml bors (to taste) – be careful not to add it all at once
fresh lovage, to taste – I add it at the end, not boiled too much
salt and pepper to taste
optional: a teaspoon of vegeta (if you don't mind it; I sometimes skip this)
sour cream for serving
hot pepper (for those who want it; don’t spoil your day)
PREPARATION METHOD (the way I do it, no fuss):
1. I clean and portion the chicken parts and wings. I rinse them well under cold running water, then soak them in cold water for about 20 minutes. I don’t know why, but I feel like the soup turns out clearer this way.
2. In the meantime, I prepare the vegetables: I chop the onion finely, and grate the carrots and parsley root (if I’m in the mood for “classic,” I cut them into cubes). The celery goes in small cubes as well. The pepper – diced or sliced, whichever is quicker.
3. In a 4-liter pot, I heat the oil over medium heat. I toss in the chopped vegetables and let them cook for about 5-7 minutes, stirring gently so they don’t stick. They just need to soften a bit and release their aroma.
4. I add the drained chicken parts and wings. I mix them with the vegetables so they can “get to know each other” in the heat for about 10 minutes. I don’t fry them, just turn them a few times.
5. I fill the pot with warm water until it’s about one-third full, around 1.5 liters. I add salt and pepper (not too much, so I can adjust at the end), and let it simmer on low heat until it boils a few times, skimming off any foam to avoid “spots” in the broth.
6. Once the foam is gone and the ingredients have released their flavors, I add the peas and green beans. If they’re frozen, I toss them straight in; if they’re fresh, I break them into small pieces first.
7. After 10-15 minutes, I add the diced potatoes. I check the salt; I don’t add vegeta at the beginning because the bors also adds saltiness.
8. When the vegetables are almost done (about 30-35 minutes of total cooking), I add the tomato puree or canned tomatoes. I try not to overdo it; sometimes I add half the puree and the rest diced tomatoes.
9. After about 5 minutes, I taste it. If everything is cooked, I pour in the bors, either directly or boiled separately, depending on my mood. I don’t add it all at once; I’ve had the soup ruined by pouring it in without tasting. I add the lovage last, roughly chopped, and let it steam for about 2-3 minutes before turning off the heat.
10. Finally, if I want, I sprinkle in a bit more pepper, a drop of oil, and mix everything. I take out the pieces of meat, shred them off the bones, and put them back in if there are picky eaters who can’t stand them whole.
WHY I MAKE IT OFTEN
It’s the best option when I have vegetables that are about to wilt or when I have bones and parts left over from butchering. Nothing goes to waste. This soup is filling and goes well with any meal – for lunch with homemade bread or in the evening when you crave something warm. It’s also good for kids (just remove the bones; it’s no tragedy). It saves me when I don’t know what to cook or have unexpected guests – there’s always something in the freezer to add to the soup. When I add fresh lovage, it’s incomparable to any “store-bought” version.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
- Don’t let the meat boil too hard at the beginning; otherwise, it disintegrates and makes the soup murky.
- Add the bors towards the end; don’t boil it too much, or you’ll lose the tangy flavor.
- Be patient when skimming at the beginning to keep the broth clear. Some people boil it too hard, and all the foam stays there, which isn’t okay.
- Taste often towards the end to avoid it being too sour or too salty.
- Frozen vegetables can be added directly; they don’t need to be thawed.
Ingredient substitutions:
- If you don’t have bors, lemon juice or diluted vinegar works too. Lemon makes it fresher, while vinegar gives it a sharper taste.
- If you’re vegetarian, skip the meat and add a generous tablespoon of oil and maybe some mushrooms or cauliflower for texture.
- Instead of tomato puree, you can use fresh tomatoes; blanch, peel, and dice them.
- For a gluten-free diet, omit vegeta if you usually use it. Nothing else on the list contains gluten.
Variations:
- Sometimes I replace green beans with zucchini if I have some. It makes it lighter.
- You can add chickpeas, lentils, or any other legumes if you want more substance.
- If you want it richer, you can add some thin noodle strips at the end (but don’t be upset if the soup gets a bit cloudy).
Serving ideas:
- It must be served with a spoonful of good sour cream, vinegar for those who want it tangier, and hot pepper (I always forget to add it, and then I regret it at the table).
- With fresh bread or polenta, depending on what you have on hand.
- For lunch, alongside a tomato salad with onion or pickled cucumbers.
- A small glass of white wine, homemade if you have it, goes surprisingly well.
FREQUENTLY ASKED QUESTIONS
1. What can I use instead of bors if I can’t find any?
- The simplest option is to use lemon juice or vinegar (about two to three tablespoons for this pot, but taste and see how sour you want it). Some also use slightly sour tomato juice, which isn’t bad.
2. Can I use other vegetables besides those in the recipe?
- Absolutely. It works with whatever you have on hand: cauliflower, more zucchini, even sweet potatoes if you want to change the flavor. Just don’t add too many at once to avoid a mishmash.
3. Can it be made without meat?
- Sure! You can do everything the same way, just use a bit more oil when sautéing and add more lovage to avoid it being bland. Mushrooms also add a nice flavor if you want something hearty.
4. How can I make it more diet-friendly?
- Skip the oil at the beginning or use just a teaspoon or two. Omit the sour cream when serving. You can replace the potatoes with zucchini or celery root.
5. Can it be frozen?
- I’ve frozen it before, but keep in mind that peas and green beans can get mushy when thawed. It’s best to keep it in the fridge and finish it within a few days.
NUTRITIONAL VALUES (estimated for a generous serving):
It has about 120-150 kcal per 350 ml, depending on how much meat you add and whether you include sour cream. Most calories come from the meat and oil. The fats are okay, not too many, since the parts used aren’t the fattiest. Carbohydrates mainly come from vegetables and potatoes, while proteins come from the meat and a bit from the legumes. It’s a very balanced dish: quite filling, low in fat if you don’t overdo the oil, and rich in fiber (from carrots, parsley, beans, and peas). It fits well into a balanced menu, whether you’re on a diet or not.
HOW TO STORE AND REHEAT
After it cools down, it keeps well in the fridge, covered, for up to 4 days. Reheat only as much as you eat, not the whole pot, as it doesn’t like being “reheated” multiple times. When reheating, if it thickens too much, add a little water or even a splash of bors or lemon to refresh the flavor. Sour cream should only be added when serving, not at the beginning, or it will “curdle.” If you have guests or want to take it to go, it’s just as good the next day, sometimes even better, as the flavors meld. I add a few fresh lovage leaves just before reheating.
Ingredients
1 kg wings and drumsticks, 3 carrots, 2 larger parsley roots, 1/2 celery, 250 g frozen peas, 250 g frozen green beans, 2 potatoes, 2 onions, lovage leaves, 1/2 broth (I used homemade), 2 yellow bell peppers, 50 ml oil, salt, pepper, vegetable seasoning, borscht.