Ciorbă de cocoș dreasă cu iaurt

Name: Ciorbă de cocoș dreasă cu iaurt
Ingredients: 1000 g rooster back neck and wings; 3000 ml water; 1 bunch spring onion (5-6 stalks); 1 parsnip root (100 g); 1 medium carrot (100 g); 1 small celery root (100 g); 1 parsley root (50 g); 2 eggs; 5 tablespoons full-fat Greek yogurt; 1 teaspoon salt; 15 g parsley

Soups - Ciorbă de cocoș dreasă cu iaurt by Eva G. - Recipia

Ciorbă de cocoș dreasă cu iaurt is a Romanian sour soup made from rooster back, neck and wings boiled in 3 liters of water. The broth comes out clear, and eggs beaten with Greek yogurt thicken it slightly and give it a mild sourness. I don't take the skin off the bird before boiling, because the broth comes out fuller. Preparation: 20 minutes. Cooking: 95 minutes. Resting: 10 minutes. Total time: 125 minutes. Servings: 4. About 320 kcal and 30 g protein per serving.

Ingredients

1000 g rooster back neck and wings
3000 ml water
1 bunch spring onion (5-6 stalks)
1 parsnip root (100 g)
1 medium carrot (100 g)
1 small celery root (100 g)
1 parsley root (50 g)
2 eggs
5 tablespoons full-fat Greek yogurt
1 teaspoon salt
15 g parsley

Preparation

1. Pat the rooster meat dry with paper towels, without rinsing it, and put it to boil in a 5 l pot with 3000 ml water. 2. From time to time, skim off the foam that forms on the surface. 3. Wash the vegetables, then chop the parsnip, carrot, celery, parsley root and half of the spring onion as finely as you can. 4. When the wing joint starts to crack, add the chopped vegetables. Let it simmer until the meat comes away from the bone easily, about 90 minutes. 5. Take 2 ladles of broth and let it cool for 10 minutes. 6. Beat the 2 eggs well, until the yolk is mixed with the white. 7. Mix the beaten eggs with the 5 tablespoons of full-fat Greek yogurt. 8. Pour the cooled broth over this mixture and stir. 9. Pour everything into the pot with the soup, add 1 teaspoon of salt and keep it on very low heat, without boiling, for 5 minutes. 10. At the end, add the washed and finely chopped parsley, together with the rest of the spring onion cut finely.

Notes

The ciorba keeps in the fridge for up to 3 days. When you reheat it, do it on low heat so the yogurt doesn't split. The rooster is tougher than chicken, so if the bird is old, give it another 15-20 minutes of simmering until the meat comes away from the bone. Taste the broth before you add the eggs, because the salt is easier to adjust at that point. If the broth turns out too salty, add a little boiled water and let it simmer for two more minutes. The yogurt can split if the soup boils hard after you've added the eggs. Serve the ciorba hot, with homemade bread and spring onion on the side. For a dairy-free version, the Greek yogurt can be replaced with 5 tablespoons of soy yogurt, but the eggs stay, so the dish still contains eggs.