Ukrainian Chicken Soup Recipe

Chicken Soup is one of the popular soup which Ukrainian eat everyday. So today we will show how to cook by an easiest way. This soup is  good for your family dinner.

1. One 3-pound chicken, neck reserved
2. 3 1/2 quarts water
3. 4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
4. 4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
5. 1 unpeeled onion, quartered
6. 1 large unpeeled garlic clove, smashed
7. 1 teaspoon whole black peppercorns
8. 1 large fresh bay leaf
9. 6 parsley sprigs
10. 2 thyme sprigs
11. Kosher salt
12. 1/2 pound thin egg noodles
13. 1/4 cup finely chopped flat-leaf parsley
14.      In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
15.       Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
16.        Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.

The basic recipe of the Ukrainian Borscht

             Since 1861 to 2012 no one has the exact the same recipe of Borscht because every host can add a little bit of something new to it. However; the most basic recipe of the Ukrainian borscht is described in details below:

Ingredients:

• ·      3 Beets
• ·     Beef
• ·      1 Onion, chopped
• ·      3 Potatoes, cut in cubes
• ·      1 Paper
• ·      3 cloves garlic, chopped
• ·      Parsley, chopped
• ·      Dill, chopped
• ·      1 carrot, chopped
• ·      2 Bay-leaf
• ·      3 fresh tomatoes, drained
• ·      half of the cabbage, sliced
• ·      black paper
• ·      sour cream
• ·      1 table spoon vegetable oil
• ·      salt and pepper
• ·      1 tea spoon of white sugar

Directions:

1. In the medium size pan add beef and bring water to boil (usually it takes about 40 minutes).

2. While you are waiting the next step is to cook “ZAPRAVKA” – is an important part of Borscht. The beets, carrots, onions, garlic, and tomatoes add everything together to the oily frying-pan. Stew and mix it once in a while for the next 10 to 15 minutes. Then take it off and let it stand for a minute.

3. The next step is to take the foam from the boiled meet off. Then add potatoes and bring it to boil (usually it takes 15 minutes).

5. Add the cabbage and bring everything to boil.

6. Add “Zapravka”, sugar, salt, black pepper to taste, bay-leaf and bring it to boil.

7. Turn it off, let it stand for 5 minutes.

Servings:

When to serve, add chopped parsley, dill, and sour cream. Also the Borcsht goes very well with black bread which you can buy in any Russian store.