This Russian Chicken Noodle Soup (in plautt dietch called Heenasupp) is a very different chicken noodle soup than the American version. It is just the homiest soup I know. It just screams a loving Russian grandmother pouring her heart and soul into a frugal delicious meal to sustain her family.
The traditional soup uses old laying hens for the meat. Personally not a fan of the authentic old laying hen meat taste so I use regular whole chicken or pieces of legs or chicken breast.
Russian Chicken Noodle Soup | Heenasupp
2 lbs. large chicken cuts
8 cups water
1 tsp. salt
1 onion
2 tsp. vinegar
2 basil leaves
2 star anise
4 bay leaves
20 pepper kernels
1 handful parsley
¼ cup consommé
6-8 cups water
In a pressure cooker, bring water, salt, onion (cut in half) and vinegar to a boil. Place basil, star anise, bay leaves and pepper kernels in an herb ball strainer. Add the herb strainer and the cleaned chicken cuts to the boiling water. Cook on 10 lbs. pressure for 30 minutes. Bring down the pressure completely before opening. Then skim off the scum and fat. Shred the chicken from the bones if desired. Add in the parsley, consommé and additional water. Bring to a boil for 10 minutes. Just before serving remove the large parsley sprigs and add in the cooked egg noodles.
Serves 6
Egg Noodles
2 cups flour
1 tsp. salt
6 egg yolks
2 eggs
On your countertop make a mound of flour and salt. Make a hole in the center and place in the eggs. Combine with your hands. If it’s to dry, let it rest for 30 minutes. Roll out really thin and cut into thin noodles. Cook for a minute in salted boiling water. Drain and rinse with cold water. Add to the soup.
NOTE
*Soup can be made in a regular pot. Cooking time is around 1 1/2 hours instead of 30 minutes.
*Chicken cuts, means any type of chicken. Whole chicken, legs, breasts or a mix.
Comments