A comforting, flavorful Romanian-style soup with chicken, vegetables, and a creamy, tangy finish.

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Healthy

Creamy Chicken Borscht Soup | Supă cremoasă de pui cu borș

Ingredients

Scale

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• 1 chicken back with skin and wings
• 2 bay leaves
• 1 onion, halved (half for boiling, half chopped)
• 2 carrots (1 grated, 1 chopped)
• 1 small celery root or stalk, chopped
• 1 tablespoon chicken fat (optional)
• 2 teaspoons salt (adjust to taste)
• 1 can of borscht (or homemade, to taste)
• 2 egg yolks
• 2-3 tablespoons sour cream
• Fresh parsley, chopped
• Hot peppers and ground black pepper, to serve (optional)

Instructions

1. Boil the Chicken Broth

   1. • In a large pot, fill three-quarters with cold water.
      • Add the chicken back, skin, wings, 2 bay leaves, half an onion, 1 whole carrot, and bring to a boil.
      • Simmer for 1 hour, skimming off any foam.

2. Prepare the Soup Base

   1. • Grate one carrot and chop the remaining half onion.
      • Strain the broth, reserving only the meat, carrot, and celery. Discard the boiled onion.
      • Debone the chicken and shred the meat.

3. Sauté Aromatics

   1. • In a clean pot, heat 1 tablespoon of chicken fat (or oil).
      • Sauté the chopped onion and grated carrot for 2–3 minutes until softened.

4. Assemble the Soup

   1. • Pour the strained broth over the sautéed vegetables.
      • Add salt and bring to a simmer again.
      • Add the chopped celery and remaining chopped carrot.
      • Let simmer until vegetables are tender.

5. Add Borscht and Chicken

   1. • Stir in the canned borscht, adjusting quantity to taste.
      • Return the shredded chicken to the pot.

6. Finish with Creaminess

   1. • In a bowl, whisk 2 egg yolks with sour cream and a ladle of hot soup to temper.
      • Slowly stir the mixture into the soup to avoid curdling.
      • Add chopped parsley for freshness.

7. Serve

   1. • Serve hot with optional hot peppers and a sprinkle of black pepper.
      • Enjoy with crusty bread or on its own!