Grandma’s Homemade Hen Borscht — Light and Refreshing, Perfect for Transylvanians
This traditional borscht is made with a free-range hen and authentic sour borscht imported from Iași. Unlike creamy or roux-based soups, this version is light, invigorating, and packed with fresh flavors — ideal for those used to simpler, wholesome meals.
🍲 Ingredients
| Ingredient | Quantity |
|---|---|
| Free-range hen (or rooster) | 1 (cleaned and cut into pieces) |
| Parsley bunch | 1 |
| Black peppercorns | 1 teaspoon |
| Red bell pepper | 1 |
| Large carrot | 1 |
| Parsley root | 1 |
| Celery root | 100 g |
| Medium onion | 1 |
| Peeled tomatoes | 2 fresh or 4 canned |
| Noodles (taietei) | 100 g |
| Sour borscht (borș) | 400 ml or to taste |
| Salt | To taste |
🔪 Preparation Steps
- Prepare the broth:
Wash the hen pieces under cold water. Place in a large pot and cover with cold water (~4 liters). Bring to a slow simmer over low heat.
Tip: Starting with cold water yields a clearer, more flavorful broth. For tastier meat, start with boiling water instead. - Add seasonings:
Add parsley bunch, black peppercorns, and 2 teaspoons of salt to the pot. - Simmer and skim:
Simmer gently so the water barely bubbles. Skim off any foam using a slotted spoon during the first hour until no more forms. Cook for about 3 hours total until meat falls off the bones. - Strain broth:
Using a fine sieve or cheesecloth, strain the broth into another pot for clarity. - Cook vegetables:
Bring strained broth to medium heat. Add diced carrot, potato, bell pepper, celery root, parsley root, onion, and tomatoes. Simmer for 30 minutes until tender. - Prepare meat and noodles:
Remove meat from bones and cut into cubes. Add meat back into the soup.
Boil noodles separately, drain, then add to the soup. - Add borscht:
Bring sour borscht to a boil separately, then add gradually to soup until desired sourness is reached (about 400 ml for 3 liters of broth). Taste frequently and adjust to preference. - Finish and serve:
Cook for another 5 minutes, season with salt as needed. Garnish with chopped parsley and lovage before serving.
💡 Tips & Notes
- Skimming foam ensures a clear, pure broth.
- Adjust sourness gradually, especially if you prefer milder flavors.
- Lovage (leuștean) adds a traditional herbal aroma.
- This soup is especially comforting during cold seasons and pairs well with rustic bread.
🧾 Final Thoughts
Grandma’s hen borscht is a wholesome, flavorful soup that balances rich homemade broth with fresh vegetables and a perfect touch of sourness. It’s a comforting taste of traditional Romanian home cooking.