Rădăuți chicken soup

Name: Rădăuți chicken soup - Adelina B.
Ingredients: 700 g chicken breast; 4; 5 carrots; 1 parsnip root; 1 parsley root; 1 bell pepper; 2; 3 onions; 1 kohlrabi; 1/2 celery; 1 cup of rice; 4 egg yolks; 350 ml sour cream; 1 head of garlic; oil; salt; pepper

Soups - Rădăuți chicken soup by Adelina B. - Recipia

When I need a hearty soup that doesn't cause headaches, Rădăuți chicken soup is one of the options I turn to quite often. It has no complicated steps, the ingredients are simple, and the taste is always appreciated. I usually make it on weekends or when I know I have more people at the table, because it yields a good number of servings and it's the kind of food that works anytime, without fuss. Quick Info Total Time: about 1 hour 30 minutes Preparation Time: 30 minutes Cooking Time: about 1 hour Servings: 8-10 Difficulty: easy Recipe Type: classic soup for lunch or dinner Ingredients 700 g chicken breast 4-5 carrots 1 parsnip root 1 parsley root 1 bell pepper 2-3 onions 1 kohlrabi 1/2 celery (root) 1 cup rice 4 egg yolks 350 ml sour cream 1 head of garlic oil salt pepper (optional) lemon juice or vinegar, for souring Preparation Method 1. Peel the carrots, bell pepper, parsley root, and parsnip root. Wash them well and cut them either into strips or cubes. 2. Peel and finely chop the onion. The kohlrabi and half of the celery are peeled, washed, and cut into thin sticks of appropriate size. 3. Wash the chicken breast, remove the skin, and cut it into suitable pieces (cubes or strips). 4. In a large pot, add a little oil and sauté the carrots. After a few minutes, add the onion, bell pepper, parsley, and parsnip in turn. Stir and let them soften slightly until the onion becomes translucent. 5. Add the kohlrabi and celery to the pot, then pour in enough water to cover the vegetables and a little more. 6. Wash the rice very well and let it soak in water for a bit to hydrate. 7. Let the vegetables simmer over medium heat, skimming off any foam that rises to the surface if necessary. 8. When the vegetables are almost cooked (about halfway), add the drained rice and the cut chicken breast to the pot. 9. Continue to cook until the rice, vegetables, and meat are well done. 10. Meanwhile, in a separate bowl, mix the egg yolks with the sour cream. Take some hot broth with a ladle and gradually pour it over the egg and sour cream mixture to bring everything to the temperature of the soup. 11. After everything is cooked, add salt and pepper to taste. 12. Clean and crush the garlic, then add it to the soup. 13. Remove the pot from the heat and carefully pour in the sour cream and egg mixture, stirring continuously. The goal is to blend it well without the sour cream curdling. 14. Finally, the soup can be soured to taste with lemon juice or vinegar. 15. Serve the soup hot, optionally garnished with fresh herbs on top. Why I make the recipe often I like it because it's simple, the ingredients are at hand, and I've never had problems with the final taste. It's suitable for both chilly days and as a main meal. You can prepare a large pot and have a few days covered for lunch or dinner. Tips and Variations Tips Do not let the sour cream and eggs go directly into the hot soup without tempering them first with broth. This prevents curdling. Skim off the foam that rises to the surface, especially after adding the meat and rice. Substitutions You can use boneless chicken thighs instead of breast if you prefer juicier meat. The rice can be omitted if you want a lighter soup. Variations You can reduce or increase the amount of garlic, depending on how flavorful you want the soup. If you want more greens, add chopped lovage or parsley at the end. Serving Ideas Rădăuți chicken soup goes well with fresh bread or even with hot peppers for those who prefer something spicier. Some add extra sour cream to the bowl, to taste. Frequently Asked Questions Can I use regular sour cream or does it have to be special for cooking? Regular sour cream works too, as long as it is fatty and tempered with hot broth to prevent curdling. What type of rice should I use? Round grain or pilaf rice is suitable. Avoid varieties that crumble easily. Is it necessary to add kohlrabi? It's not mandatory, but it adds a fresh taste. You can omit it if you don't have it on hand. How much garlic should I add if I don't like it very much? You can start with half a head and see at the end if you want to add more, to taste. Nutritional Values For a medium serving (estimate): Calories: approximately 250-300 kcal Protein: 18-22 g Fat: 12-15 g Carbohydrates: 18-22 g Values depend on how much sour cream, meat, or rice you actually serve. It is a fairly balanced soup, with proteins and vegetables. Storage and Reheating The soup can be stored in the refrigerator in a covered container for up to 3 days. When reheating, do it over low heat and stir gently. If it has become too thick, you can add a little hot water or chicken broth. Freezing is not recommended due to the sour cream and eggs that can change the texture.

Preparation

Carrots, bell peppers, parsley root, and parsnip are peeled, washed, and cut into strips or cubes. The onion is peeled and finely chopped, while the kohlrabi and half of the celery are also peeled, washed, and cut into thin, short sticks. The chicken breast is thoroughly washed, the skin is removed, and it is cut into strips or appropriately sized cubes. In a pot, a little oil is poured, and the carrots are sautéed. Then, onion, bell pepper, parsley, and parsnip are added one by one and left to sauté until the onion becomes translucent. The kohlrabi and celery are added, and then water is filled up. The rice is washed well and left in water for a few minutes. The vegetables are allowed to boil, and occasionally, foam is skimmed off the top with a ladle. When the vegetables are half-cooked, the rice and cut chicken breast are added and allowed to boil together. Meanwhile, a mixture of egg yolks and sour cream is prepared separately. A ladle of hot soup is taken and gently poured over this mixture until it reaches a temperature similar to that of the soup in the pot. When the vegetables, rice, and meat are cooked, salt and pepper are adjusted to taste, and crushed garlic is added. The pot is removed from the heat, and the hot mixture of sour cream and egg yolks is slowly poured into the soup, making sure to mix well to avoid curdling the sour cream. It is served hot and can be garnished with herbs. Enjoy your meal! It can be soured with lemon juice or vinegar.

Rădăuți chicken soup

Preparation

Tags

Categories