Chicken ciorbă with sour cream and garlic

Ingredients

• 1500 ml water
• 1 medium carrot (150 g)
• 1 medium celeriac (300 g)
• 1 parsley root (80 g)
• 3 medium potatoes (450 g)
• 2 tablespoons oil
• 2 medium carrots (300 g)
• 240 ml water
• 600 g chicken breast
• 1250 ml vegetable cooking liquid
• 30 ml vinegar
• 2 eggs
• 250 g sour cream (minimum 20% fat)
• 4 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley
• 1 hot pepper

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Peel 1 carrot, half the celeriac, the parsley root and the potatoes. Put them whole in a pot with 1500 ml water and boil for 25 minutes, until a fork slides easily into them. 2. Heat 2 tablespoons of oil in a saucepan. Grate the 2 carrots and the remaining half of the celeriac, then sauté for 5 minutes, until softened. Pour in 240 ml water and boil for 3 minutes, until bubbling. 3. Cut the chicken breast into thin strips, similar to those used for tripe soup. Add it to the sautéed vegetables and cook for 12 minutes, until the meat is no longer pink in the middle. 4. Take out the boiled vegetables and dice them. Pour 1250 ml of their cooking liquid into the saucepan, add the vegetables and boil for 5 minutes, until the soup starts bubbling. Save the remaining liquid for another use. 5. Add 2 tablespoons of vinegar. Beat the eggs with the sour cream and crushed garlic, then stir a few spoonfuls of hot soup into the mixture. Pour it into the saucepan and let the soup simmer gently for 3 minutes, without bringing it to a hard boil. Season with 1 teaspoon salt and 1/2 teaspoon pepper, then add the chopped parsley. Serve with hot pepper.