SafePlates

Ingredients

• 1.5 lbs (700g) chicken thighs or drumsticks, bone-in
• 10 cups (2.4L) water
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 2 medium potatoes, diced
• 1/2 cup (3 oz) (90g) short pasta (vermicelli or small noodles)
• 2 large eggs
• 1/2 cup (4 fl oz) (120ml) borscht (fermented wheat bran liquid) or lemon juice
• 1 bunch fresh parsley, chopped
• 1 bunch fresh lovage (or celery leaves), chopped
• Salt and black pepper to taste

Instructions

1. Place the chicken pieces in a large pot and cover with 10 cups (2.4L) of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
2. Reduce the heat to low and simmer for 30 minutes, partially covered.
3. Add the chopped onion, carrots, parsnip, celery, bell pepper, and potatoes to the pot. Season with salt and pepper. Continue to simmer for another 20 minutes, or until the vegetables are tender.
4. Remove the chicken pieces from the pot. Let them cool slightly, then remove the meat from the bones and shred it. Return the shredded chicken to the soup.
5. Add the pasta to the soup and cook according to package instructions, usually about 5-7 minutes, until al dente.
6. In a small bowl, beat the eggs. Slowly pour the eggs into the simmering soup, stirring gently to create thin egg ribbons.
7. Add the borscht (fermented wheat bran liquid) or lemon juice to the soup. Stir well and adjust the sourness to your taste.
8. Stir in the chopped parsley and lovage (or celery leaves). Simmer for another 2-3 minutes, then remove from heat.
9. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot.

Tip

For authentic flavor, use homemade borscht (fermented wheat bran liquid) if available. Serve with fresh bread and extra herbs on top.