Ciorbă de pui radăuțeană with sour cream

Ingredients

• 1500 ml water
• 2 chicken breasts (300 g each)
• 1 teaspoon of salt
• 3000 ml water
• 1 celeriac root (150 g)
• 1 parsnip root (120 g)
• 2 medium carrots (150 g)
• 1 bell pepper (150 g)
• 1 leek (150 g)
• 1/2 teaspoon of ground pepper
• 250 ml soup from the pot
• 4 garlic cloves (crushed)
• 2 tablespoons of olive oil
• 4 egg yolks
• 400 g sour cream (at least 20% fat)
• 15 g green parsley
• 2 lemons

Preparation

1. Pat the chicken breast dry with paper towels, without washing it, cut it in half and put it in a pot with 1500 ml water and 1 teaspoon of salt. 2. Boil for 5 minutes, until a few bubbles appear, then take out the breast and throw out the water. 3. Rinse the pot, add 3000 ml water, and when the water boils add the finely chopped vegetables with 1/2 teaspoon of ground pepper. 4. After about 10 minutes, cut the breast into thin strips and put them in the pot. Boil for 15 minutes, until the vegetables and the meat are cooked. 5. Turn off the heat and let the soup cool for 10 minutes. 6. Meanwhile, beat the 4 egg yolks with 400 g sour cream, 2 tablespoons of olive oil and the 4 crushed garlic cloves. Add 250 ml of soup from the pot, one ladle at a time, until the mixture reaches the temperature of the soup, then mix well and pour it into the pot. 7. Adjust the seasoning with salt, pepper, the juice of 2 lemons and 15 g chopped green parsley.