Quick Borsch

Finely chop the onion. Peel and grate or cut the beetroot into small dices. Sauté the onion in the oil until soft. Add the vinegar and, a moment later, the beetroot, 2 cups of water, chicken wings and stock. Season lightly with salt and pepper, bring it to boil and skim. Simmer for 20 minutes or until the meat is falling from chicken wings. Remove the wings and pick off the meat. If you want, blend the mixture, put it back into the pan and adjust the seasoning. If you want to serve it hot, add the chicken meat and mix in the sour cream just before serving. For the cold version, don`t add the meat. Serve the soup in bowls or cups and spoon in a dollop of cream. Sprinkle with the parsley.