To prepare a delicious meat soup with carrots and parsley, we will start by preparing the ingredients. The first step is to peel the carrot and parsley, ensuring that we completely remove any impurities. After washing them well under a stream of cold water, we slice them into thin rounds, so they cook evenly and release their flavors into the soup.
In a large pot, we heat a little oil, and when it becomes hot, we add the carrot and parsley rounds. We sauté them for a few minutes, stirring constantly, until they become slightly translucent. This process will intensify the flavors and make the vegetables sweeter. After sautéing, we extinguish everything with water, making sure we have enough liquid to obtain a hearty soup.
In the same pot, we add the onion, which we will grate finely. This will help create a flavorful base for the soup. We let the ingredients simmer over medium heat until the onion releases its aroma, and the mixture begins to boil gently. After it comes to a boil, we add the pieces of meat we have chosen, whether it is chicken, pork, or beef. We season with salt to taste, to enhance the flavor of the dish.
As the meat begins to boil, we let the soup simmer on low heat until the meat is half cooked. Here comes an essential part of the recipe: we add a little rice. The rice will absorb from the soup, bringing a pleasant texture and a richer consistency to the soup. After the rice has cooked, we squeeze the juice of a lemon into the pot, adding a note of freshness and a slightly sour taste.
While the soup is boiling, we prepare the egg mixture for thickening the soup. We mix 2 egg yolks with sour cream, being careful to homogenize them well. Then, we gradually add hot soup, stirring continuously to avoid curdling the eggs. Once we have obtained a uniform mixture, we pour the mixture into the pot over the rest of the soup, gently stirring to combine all the flavors.
For an extra touch of freshness, we sprinkle everything with finely chopped parsley, which will add color and a fresh taste. We let the soup come to a final boil, and at the end, those who prefer a more sour taste can add more lemon juice, thus adjusting the dish according to personal preferences. This soup is not only nourishing but also comforting, perfect for chilly days or when we feel the need for a tasty and healthy dish.
In a large pot, we heat a little oil, and when it becomes hot, we add the carrot and parsley rounds. We sauté them for a few minutes, stirring constantly, until they become slightly translucent. This process will intensify the flavors and make the vegetables sweeter. After sautéing, we extinguish everything with water, making sure we have enough liquid to obtain a hearty soup.
In the same pot, we add the onion, which we will grate finely. This will help create a flavorful base for the soup. We let the ingredients simmer over medium heat until the onion releases its aroma, and the mixture begins to boil gently. After it comes to a boil, we add the pieces of meat we have chosen, whether it is chicken, pork, or beef. We season with salt to taste, to enhance the flavor of the dish.
As the meat begins to boil, we let the soup simmer on low heat until the meat is half cooked. Here comes an essential part of the recipe: we add a little rice. The rice will absorb from the soup, bringing a pleasant texture and a richer consistency to the soup. After the rice has cooked, we squeeze the juice of a lemon into the pot, adding a note of freshness and a slightly sour taste.
While the soup is boiling, we prepare the egg mixture for thickening the soup. We mix 2 egg yolks with sour cream, being careful to homogenize them well. Then, we gradually add hot soup, stirring continuously to avoid curdling the eggs. Once we have obtained a uniform mixture, we pour the mixture into the pot over the rest of the soup, gently stirring to combine all the flavors.
For an extra touch of freshness, we sprinkle everything with finely chopped parsley, which will add color and a fresh taste. We let the soup come to a final boil, and at the end, those who prefer a more sour taste can add more lemon juice, thus adjusting the dish according to personal preferences. This soup is not only nourishing but also comforting, perfect for chilly days or when we feel the need for a tasty and healthy dish.
Ingredients
400 g chicken meat (can be wings, back, neck) 300 g sour cream 2 egg yolks 1 larger carrot 1 parsley root 1 onion 1 lemon salt green parsley rice 50 g noodles (from the quantities described above, I obtained about 3 l of soup)