Start by putting the raw ½ of your full chicken into a large pot and fill with water until covered. Over high heat, bring the contents to a boil. Once boiling, cook for 2-3 minutes. Remove from heat and drain the water with all the nasty particles. Rinse the chicken of any particles and clean the pot.
Using a clean pot, fill with pot with about 6 cups of water. Add the chicken, carrots, celery, leek and beets to the water. Bring to a boil and immediately turn down to a simmer. Simmer for 30 minutes.
Next, add the red borscht concentrate, bay leaves, salt and pepper, marjoram and all-spice peppercorns. Mix the flour in ½ a cup of cold water. Once combined, add it to the soup through a strainer to ensure there aren't any lumps. Continue to simmer for an hour.
At the end, add the vegeta seasoning. Mix the sour cream in ½ cup of warm water and add it to the soup through a strainer. Simmer for an additional 5 minutes and your soup is ready to serve!
Serve alone, with a sandwich or over mashed potatoes.
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