200 g Pambac noodles, 500 g chicken meat, 200 g vegetables: carrot, parsley, celery, 1 onion, 1 pepper, 2 tomatoes, 2 courgettes, 1/2 l borscht, 100 ml sour cream, 1 tbsp oil, dill, parsley, thyme, salt, pepper to taste.
200 g Pambac noodles, 500 g chicken meat, 200 g vegetables: carrot, parsley, celery, 1 onion, 1 pepper, 2 tomatoes, 2 courgettes, 1/2 l borscht, 100 ml sour cream, 1 tbsp oil, dill, parsley, thyme, salt, pepper to taste.
Cut the chicken meat into pieces and boil it in 2 litres of cold water to which you add a grated tablespoon of salt. In the meantime, chop the onion, carrot, parsley and celery and sauté for a few minutes in a tablespoon of oil. Then add the sautéed vegetables to the soup. Peel the courgettes, tomatoes and peppers and dice them. Add them to the soup only after the chicken is almost cooked. Once you have added all the vegetables, simmer for another 15 to 20 minutes. Towards the end, add the noodles directly to the soup and cook for another 4 minutes. Add the cooked borscht separately, top up with sour cream and add the chopped greens. Enjoy!