Mar 24, 2021

Sour Chicken Soup Lena

Sour Chicken Soup Lena

I like to make this soup on winter days and I can tell you that I really like it, rich in vegetables and vitamins, I believe you will like this recipe.

Ingredients: simple, total time: 90 min. 10 serving

1. 5 kg chicken meat/ any
1 primrose root/ finely chopped
1 celery root/ finely chopped
1 leek green part/ or 150 ml peas / finely chopped
1 onion/ finely chopped
3-4 Tbsp Olive oil EVO
3 medium potatoes/ blended
1 parsnip/ finely chopped
3 carrots/ finely chopped
1 fresh pepper/ diced
1 cup rice/ 150ml
water as needed
2 egg yolks
3 Tbsp sour cream
10 peppercorns
salt and pepper to taste
2 Tbsp fresh parsley/ finely chopped

sour-chicken-soup — Sour chicken soup Lena

Preparation:

Put well-washed chicken meat in a pot.
Wash and peel the vegetables, put them in a bowl together with the meat to cook except leek and onion.
Pour water over all the vegetables you have cleaned so that they sink well.
Finely chop the onion and leek, fry in olive oil until soft. If you are using peas instead of leeks then you will add them later. Set aside.
Let it cook and occasionally remove the chicken fat from the water with a spoon and let it boil quietly.
After 30 minutes, take out all the vegetables, add them on a cutting board.
Chop them finely: primrose root, carrot, parsnip, and celery root into rings, set aside.
Cut the potatoes into pieces and blend. Set aside.
Continue to cook the soup for another 40 minutes.
When the meat is well cooked, take it out.
Clean it from the bones, then cut it into small pieces. Set aside.
Now strain the soup.
If the soup is oily, filter it using cheesecloth and a strainer.
Place the cheesecloth in a double layer on a colander, pour it into another pan. This way you will get fat-free soup.
In broth add salt, black pepper to taste, stir well.
Return all the chopped vegetables, chopped meat, blended potatoes and stewed onions with leeks.
Add a cup of rice to the strained soup, wait for the rice to softened. Cook about 30 minutes. At this point, add the peas if you are using them in this recipe.
If the soup seems thick, add water as needed, and wait for it to boil.
Meanwhile, whisk the egg yolks with sour cream to add a little liquid from the soup.
When the rice is done, remove the pot from the heat, pour the mixture of eggs and sour cream. .
Cook another 5-7 minutes.
Garnish soup with fresh chopped parsley leaves.
If you want, you can add about 1 Tbsp of vinegar to the soup plate.

Buon appetito!

NOTE:

Dressing if you don't want to make it is ok.
You can season this soup on a plate with a little lemon juice or apple cider vinegar.
Keep the rest of the broth in the refrigerator for up to 2-3 days.

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