Sour Soup with Chicken

Cut the chicken into quarters and place in a large pot with 2 quarts of water. Bring to a boil and skim off any foam that rises to the surface. Simmer for about 20 minutes until the chicken is partially cooked.

While the chicken cooks, peel and cut the parsley root, carrot, and onion into medium chunks. This will help them infuse flavor into the broth.

Peel the tomatoes by blanching them briefly in boiling water if desired, then chop them coarsely. Set aside.

Add the parsley root, carrot, onion, and tomatoes to the simmering broth. Continue cooking for 15 minutes until the vegetables begin to soften.

Stir in the rice and add salt to taste. Simmer for another 10 minutes until the rice is nearly tender.

Pour the borş (sour bran liquid) into the pot according to taste, stirring well to distribute the sourness evenly throughout the broth. This is what gives the soup its characteristic tang.

In a small bowl, beat the egg lightly. Carefully pour the beaten egg into the hot broth while stirring gently to create silky egg ribbons rather than clumps.

Remove from heat and stir in the mixed chopped parsley and dill. Taste and adjust the salt and borş if needed.

Ladle the soup into bowls, making sure each serving contains chicken, vegetables, and broth. Serve hot.