To prepare a delicious chicken wing soup with sour cherries, we start by carefully washing the wings, making sure to remove any impurities. Then, we place them in a large pot, adding about 4 liters of cold water. Once the water starts to boil, we will notice foam forming on the surface, which we need to remove with a skimmer to achieve a cleaner and tastier broth.
In the meantime, we take care of the vegetables. We peel the onion, carrots, and celery, making sure to wash them well under running water. We chop the onion finely, ensuring we get uniform pieces, while we grate the carrots and celery on a fine grater. Usually, the vegetables are sautéed in a pan with oil to enhance their flavors, but for those on a stricter diet, like me, we can add them directly to the soup.
When the wings are almost cooked, we add the chopped onion and the grated vegetables. We let everything boil, stirring occasionally to prevent sticking. After a few minutes, when the vegetables are soft and the flavors have blended, we add the sour cherries, which will bring a tangy note and freshness to the soup. We continue to boil the soup until the sour cherries rise to the surface, a sign that they are ready.
To give the soup a creamy texture and rich taste, we prepare the egg mixture. We mix the egg yolks with sour cream in a bowl, homogenizing them well. Then, we take a few tablespoons of the hot soup and gradually add them to the egg mixture to temper it and avoid coagulation. Once we have achieved a uniform consistency, we pour the mixture into the soup in a thin stream, continuously stirring to integrate the flavors.
In the final moments, we add the beaten egg whites, which will beautifully coagulate upon contact with the hot soup, adding volume. Finally, we adjust with salt and pepper, and optionally, sprinkle finely chopped green parsley for a touch of color and freshness. Our soup is now ready to be enjoyed, promising a comforting culinary experience full of authentic flavors.
In the meantime, we take care of the vegetables. We peel the onion, carrots, and celery, making sure to wash them well under running water. We chop the onion finely, ensuring we get uniform pieces, while we grate the carrots and celery on a fine grater. Usually, the vegetables are sautéed in a pan with oil to enhance their flavors, but for those on a stricter diet, like me, we can add them directly to the soup.
When the wings are almost cooked, we add the chopped onion and the grated vegetables. We let everything boil, stirring occasionally to prevent sticking. After a few minutes, when the vegetables are soft and the flavors have blended, we add the sour cherries, which will bring a tangy note and freshness to the soup. We continue to boil the soup until the sour cherries rise to the surface, a sign that they are ready.
To give the soup a creamy texture and rich taste, we prepare the egg mixture. We mix the egg yolks with sour cream in a bowl, homogenizing them well. Then, we take a few tablespoons of the hot soup and gradually add them to the egg mixture to temper it and avoid coagulation. Once we have achieved a uniform consistency, we pour the mixture into the soup in a thin stream, continuously stirring to integrate the flavors.
In the final moments, we add the beaten egg whites, which will beautifully coagulate upon contact with the hot soup, adding volume. Finally, we adjust with salt and pepper, and optionally, sprinkle finely chopped green parsley for a touch of color and freshness. Our soup is now ready to be enjoyed, promising a comforting culinary experience full of authentic flavors.
Ingredients
4-5 chicken wings, 1 white onion, 3 carrots, 1/2 root celery, 2 eggs, 200 ml cooking cream, 250 g gooseberries, salt, pepper