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, peeled and cubed
• 1/2 cup (3 oz) (90g) short pasta (such as vermicelli or small noodles)
• 2 large eggs
• 1/2 cup (4 fl oz) (120ml) borscht (fermented wheat bran liquid) or lemon juice to taste
• 1 bunch fresh lovage or parsley, chopped
• 2 bay leaves
• 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. Add the chopped onion, carrots, parsnip, celery, bell pepper, and bay leaves to the pot. Reduce the heat to low and simmer for 30 minutes.
3. Add the cubed potatoes and continue to simmer for another 15 minutes, or until the potatoes are tender.
4. Remove the chicken pieces from the pot. Let them cool slightly, then remove the meat from the bones and shred it. Discard the bones and 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 while stirring gently to create egg ribbons.
7. Pour in the borscht (fermented wheat bran liquid) or add lemon juice to taste, stirring well. Season with salt and black pepper.
8. Remove the pot from heat and stir in the chopped lovage or parsley.
9. Let the soup rest for 5 minutes before serving to allow the flavors to meld.

Tip

Serve Zama hot with a slice of crusty bread and extra fresh herbs for garnish. If you can't find borscht, lemon juice or a splash of apple cider vinegar can be used for sourness.