Chicken Borscht with Homemade Cutlets – A Comforting Family Recipe | Borș de pui cu șnițele de casă – o rețetă reconfortantă pentru familie
Ingredients
For the Borscht Soup:
For the Homemade Cutlets (Dough):
Instructions
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Preparing the Cutlet Dough
- In a bowl, combine the 2 egg yolks, 1 whole egg, salt, and flour.
- Gradually add flour until you have a smooth, elastic dough that is not sticky.
- Cover the dough and refrigerate it until the soup is ready.
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Making the Borscht Soup
- In a large pot, add the whole chicken (or chicken parts) and cover with water.
- Bring to a boil and cook the chicken until tender.
- While the chicken is cooking, prepare the vegetables: finely chop the onion, red pepper, and 1 carrot.
- Once the chicken is cooked, remove it from the pot, peel off the skin, and set the meat aside.
- Add the chopped vegetables (onion, carrots, and red pepper) to the pot with the chicken stock.
- Season with salt to taste and let the soup simmer until the vegetables are soft.
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Making the Cutlets
- On a floured surface, divide the dough into two halves.
- Roll the dough out and cut it into thin strips.
- Cut the strips into small pieces, creating tiny dough cutlets.
- Boil the cutlets in salted water for a few minutes until they float to the surface.
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Completing the Soup
- Add the cooked cutlets to the boiling soup and let it simmer for a few more minutes.
- Add borscht (for tanginess), fresh parsley, and dill to the soup.
- If desired, season with pepper and serve with a dollop of sour cream.
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Serve and Enjoy
- Ladle the soup into bowls, making sure to get plenty of the chicken, vegetables, and cutlets.
- Garnish with fresh parsley and dill.
