Moldovan Borscht Soup
Cozy Up with Authentic Moldovan Chicken Soup: A Taste of Eastern Europe
Looking for a comforting and flavorful soup to warm you from the inside out? Look no further than this authentic Moldovan Chicken Soup! This hearty soup is a staple in Moldovan cuisine, known for its rich broth, tender chicken, and vibrant vegetables. It’s a dish that’s been passed down through generations, and we’re thrilled to share our version with you.
Moldovan cuisine is a delightful blend of Romanian, Ukrainian, Russian, and Turkish influences. This soup perfectly embodies that fusion, offering a unique and satisfying taste experience. It’s more than just a soup; it’s a journey to the heart of Eastern Europe.
What makes this Moldovan Chicken Soup special?
This recipe focuses on building layers of flavor. We start by browning the chicken to create a deep, savory base. Then, we sauté aromatic vegetables like onion, carrots, and garlic, followed by the addition of dried dill and bay leaves, which are key to the soup’s distinctive aroma. The dry white wine adds a touch of acidity and complexity, while the long simmering time allows all the flavors to meld together beautifully.
Tips for the Best Moldovan Chicken Soup:
- Use bone-in, skin-on chicken pieces: This adds richness and flavor to the broth. Don’t be afraid of the skin – it contributes to the overall taste and can be easily removed before serving.
- Don’t skimp on the simmering time: The longer the soup simmers, the more flavorful it becomes. Allowing it to cook for at least 1 to 1.5 hours is crucial.
- Adjust the seasoning to your liking: Taste the soup throughout the cooking process and adjust the salt and pepper as needed.
- Fresh Dill (Optional): While the recipe calls for dried dill, a sprinkle of fresh dill at the end adds a bright, fresh flavor.
Serving Suggestions:
This Moldovan Chicken Soup is perfect for a chilly evening. Serve it hot with a side of crusty bread for dipping into the delicious broth. It’s also wonderful with a dollop of sour cream or a sprinkle of fresh parsley.
Frequently Asked Questions
Q: Can I use chicken breast instead of bone-in pieces?
A: While you can, using bone-in chicken pieces will result in a much more flavorful broth. The bones release collagen, which adds richness and body to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients you use to ensure they are certified gluten-free if you have a severe allergy.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months.
Q: What kind of white wine should I use?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines.
Moldovan Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 6 pieces chicken pieces bone-in, skin-on
- 1 medium onion diced
- 2 medium carrots diced
- 3 medium tomatoes diced or 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic diced
- 2 tablespoons dried dill
- 2 bay leaves bay leaves
- 1 tablespoon salt or to taste
- 1 tablespoon black pepper or to taste
- 1 cup dry white wine
- 8 cups water
- 1 medium cabbage chopped
- 2 medium potatoes diced
Instructions
- Heat oil in a large, heavy pot over medium heat. Season chicken with salt and pepper. Brown chicken in batches, skin-side down, until crispy. Remove chicken and set aside.
- Add onion and carrots to the pot and cook until softened, about 5-7 minutes.
- Add tomatoes and garlic and cook for another 2-3 minutes.
- Return chicken to the pot. Add dill, bay leaves, wine, and water. Bring to a simmer.
- Cover and cook for 1 to 1.5 hours, or until chicken is cooked through.
- Remove chicken and set aside to cool. Add cabbage and potatoes to the pot and continue simmering for another hour, or until tender.
- Remove chicken skin and bones, shred the meat, and return it to the pot. Skim any excess fat from the broth.
- Taste and adjust seasoning as needed. Serve hot with crusty bread.
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