Chicken ciorbă with sour cream in a multicooker

Name: Chicken ciorbă with sour cream in a multicooker
Ingredients: 600 g chicken breast; 1800 ml water; 1 medium yellow onion (150 g); 3 medium carrots (225 g); 1 parsley root (100 g); 1 parsnip root (100 g); 1 bell pepper (150 g); 150 g celeriac; 4 medium white potatoes (600 g); 1 teaspoon iodized salt; 1/2 teaspoon freshly ground black pepper; 250 ml borș made from wheat bran; 200 ml sour cream with 20% fat; 2 egg yolks; 10 g lovage; 15 g fresh parsley; 15 ml plum vinegar (optional)

Soups - Chicken ciorbă with sour cream in a multicooker by Elisaveta C. - Recipia

Chicken ciorbă with sour cream in a multicooker, a Romanian sour soup, cooks in two stages, leaving a creamy broth and tender vegetables. Borș, a Romanian souring liquid made from wheat bran, gives it a tangy taste, while the potatoes and root vegetables stay in whole pieces instead of disappearing into the broth. I cut the potatoes into roughly 2 cm cubes. Prep: 20 minutes. Cook: 62 minutes. Rest: 15 minutes. Total time: 97 minutes. Serves: 6. Approximately 330 kcal and 26 g protein per serving.

Ingredients

600 g chicken breast
1800 ml water
1 medium yellow onion (150 g)
3 medium carrots (225 g)
1 parsley root (100 g)
1 parsnip root (100 g)
1 bell pepper (150 g)
150 g celeriac
4 medium white potatoes (600 g)
1 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
250 ml borș made from wheat bran
200 ml sour cream with 20% fat
2 egg yolks
10 g lovage
15 g fresh parsley
15 ml plum vinegar (optional)

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Cut the chicken breast into 3-4 cm pieces and put it in the Philips Multicooker bowl with 1800 ml water. Set the BOIL program for 30 minutes and press START, until the meat is no longer pink in the center. 2. Meanwhile, peel and wash the onion, carrots, parsley root, parsnip, bell pepper, celery and potatoes, then dice them. Add them to the chicken, add 1 teaspoon salt and the pepper, and start the BOIL program again for 30 minutes, until the potatoes are tender. 3. Warm the borș in a small saucepan over low heat for 2 minutes, until lukewarm, without letting it boil. Mix it with the sour cream and egg yolks, then gradually add 3 tablespoons of hot broth from the soup. 4. Unplug the appliance. Chop the lovage, slowly pour the sour cream mixture into the soup and stir vigorously. Add the lovage and, if you want more acidity, the plum vinegar. Sprinkle with fresh parsley when serving.

Notes

Refrigerate the soup in a covered container and keep it for no more than 3 days; once it has cooled, don’t leave it on the counter for hours. You can replace the lovage with the same amount of parsley, but the flavor will be less distinctive. Borș made from wheat bran contains gluten, and the sour cream and egg yolks contain dairy and eggs. White bread goes well with the tangy broth. Fully thawed chicken breast cooks more evenly than breast put into the bowl still frozen. Waxy potatoes hold their shape better than floury ones, which soften more during the vegetable cycle. Borș varies in saltiness and acidity, so taste it before adjusting the salt in the soup. If you want it more sour, add the plum vinegar straight to the bowl, a little at a time.

Frequently asked questions

Can I use chicken thighs?

Yes, you can use 600 g boneless, skinless chicken thighs, cut into pieces of about 3 cm. Check that they are cooked through before adding the vegetables.

What should I do if the sour cream mixture curdles?

Put 1 tablespoon cold sour cream in a bowl and gradually whisk in a little broth at a time, then pour the mixture back into the pot.

What can I use instead of borș?

Use 230 ml water and 20 ml lemon juice instead of the 250 ml borș; add the juice at the end, to taste.