Creamy Chicken Borscht Soup | Supă cremoasă de pui cu borș
A comforting, flavorful Romanian-style soup with chicken, vegetables, and a creamy, tangy finish.
Ingredients
- 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
- Boil the Chicken Broth
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- 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.
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- Prepare the Soup Base
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- 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.
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- Sauté Aromatics
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- 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.
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- Assemble the Soup
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- 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.
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- Add Borscht and Chicken
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- Stir in the canned borscht, adjusting quantity to taste.
- Return the shredded chicken to the pot.
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- Finish with Creaminess
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- 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.
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- Serve
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- Serve hot with optional hot peppers and a sprinkle of black pepper.
- Enjoy with crusty bread or on its own!
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