Wash the chicken pieces thoroughly and boil them in enough water to cover. Once it starts boiling, skim off the foam and add 1 whole onion, parsley root or celery, and 1 whole bell pepper.

Add the chopped tomatoes and 2 laurel leaves, lower the heat, and simmer for 1 hour.

Grate the carrot and finely chop half of one onion (set aside the remaining half).

Heat a pan with a little oil and sauté the carrot and onion until they lightly brown.

Once the chicken is cooked, remove the whole vegetables from the pot. You can discard them or save them for another dish.

Add the green beans and the sautéed carrots and onions. Stir well and, once it begins to boil, reduce the heat to low. Let it simmer until the beans are tender, usually about 20 minutes. Taste to confirm readiness.

When the beans are cooked, add the sour borscht or lemon juice and salt to taste.

Use a high-quality sour borscht for the best flavor.

Beat the egg with a fork and gradually pour it into the pot while stirring to prevent large pieces from forming.

Raise the heat slightly to bring the soup back to a boil.

Add the finely chopped parsley and the remaining half of the chopped onion. Turn off the heat immediately.

Cover the pot with a lid and let the soup rest for 10-15 minutes to allow the flavors to meld.

Serve hot with a dollop of yogurt or sour cream for added richness.

Enjoy your meal!