4-5tbspvinegar (lemon juice) or 2 cups borscht(+ more to taste)
Instructions
Rinse the chicken wings and cut them in 2. Place them in a large pot and cover with cold water halfway. Place on medium low heat and cook for about 15 minutes, stirring and removing foam as it forms.
Clean, peel and wash the vegetables. Dice the onions and red pepper. Grate 2/3 of the parsnip, celery and parsley root. Keep the rest as big chunks to use for flavor. Add them to the pot and let them cook together 10 minutes. Add salt and more hot water to have sufficient liquid for vegetables to cook.Peel and cut the potatoes in small cubes. Add them to the soup. Let them simmer together another 5 minutes.
Remove the vegetable chunks. Add tomatoes and cook 10 minutes. Add noodles and let them cook through for another 5-7 minutes. Taste and adjust saltiness if necessary. If the meat is done, turn off the heat and add the vinegar or lemon juice.Finish adding freshly chopped parsley on top. Serve with favorite bread and chili peppers (optional).
Notes
Preserve the pot (properly covered) in the fridge for about 2-3 days.