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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
tbsp
chicken fat (optional)
2
tsp
salt (adjust to taste)
1
can
of borscht (or homemade, to taste)
2
egg yolks
2-3
tbsp
sour cream
Fresh parsley, chopped
Hot peppers and ground black pepper, to serve (optional)
Instructions
1
Boil the Chicken Broth
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
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
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
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
Stir in the
canned borscht
, adjusting quantity to taste.
Return the
shredded chicken
to the pot.
6
Finish with Creaminess
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
Serve hot with optional
hot peppers
and a sprinkle of
black pepper
.
Enjoy with crusty bread or on its own!
