Cover the chicken wings in water, bring to a rolling boil, then turn the heat to medium-high heat and cook for about 20 minutes.
Meanwhile grate carrots and celery and dice onions, zucchini, potatoes and red bell pepper
Remove the meat from bones (optional), separate the skin (optional), put the meat back in the pot and keep cooking the chicken broth.
Add potatoes and cook together with the wings for 10 minutes.
Add 4 cups of water
Add the rest of the veggies, except for tomatoes
Bring to a rolling boil then turn the heat to low and simmer for 20 more minutes until the meat is tender.
Add tomatoes in and cook for 5 minutes.
Add borscht (if you can't be bothered to make your own, skip this step and add lemon juice to taste when serving the soup) and cook for 2 more minutes.
Beat eggs and add to the soup. Blend in gently. Cook for 3 more minutes.