Chicken Borș with Homemade Noodles | Authentic Taste
(0)
55 min
Under an hour
Sezamo
O rețetă clasică a bucătăriei românești de toamnă: borș tradițional de pui cu tăiței de casă cu ou, legume rădăcinoase dulci și aromă inconfundabilă de leuștean proaspăt. Carnea fragedă de pui este fiartă domol alături de morcovi, păstârnac și țelină, apoi îmbrățișată de tăiței aurii și borș acrișor opărit separat. O ciorbă caldă, reconfortantă și plină de savoare, perfectă pentru mesele tihnite în familie.
Ingredients
Preparation method
Preparing the meat and sautéing the vegetables
Cut the boneless chicken thighs into bite-sized soup pieces. Peel and prepare the vegetables: finely chop the yellow onion, dice the carrots, parsnip root, and celery root into fine cubes, and cut the red bell pepper into short strips.
In a large soup pot, heat the sunflower oil over medium heat. Add the chicken pieces and sauté for 4-5 minutes until they change color. Add the onion, carrots, parsnip, celery root, and bell pepper, sautéing them together for another 3-4 minutes to bring out their natural sweetness.
Simmering the soup and adding the noodles
Pour about 2 liters of warm water over the meat and vegetables. Season with table salt and ground black pepper. Bring to a boil, skim the foam if necessary, then reduce the heat to low, cover with a lid, and let it simmer gently for 20-25 minutes, until the meat and root vegetables are tender.
Chef's tip
Boiling the borș separately before adding it to the soup is an essential traditional secret: it removes the raw acidity and keeps the broth clear and flavorful.
Homemade egg noodles cook very quickly (3-5 minutes). Do not leave them too long on the heat to preserve their pleasant texture and prevent them from absorbing too much broth.
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