Romanian chicken ciorbă with sour cream and egg

Ingredients

• 1 kg bone-in chicken thighs
• 3000 ml water
• 2 medium bell peppers (300 g)
• 150 g celeriac
• 3 medium onions (450 g)
• 2 medium carrots (200 g)
• 1 parsnip (120 g)
• 1 medium zucchini (250 g)
• 2 large potatoes (500 g)
• 3 green onions
• 1 teaspoon salt
• 600 ml sour Romanian bors
• 100 g homemade noodles
• 400 ml sour cream (20% fat)
• 1 large egg
• 15 g lovage
• 15 g parsley
• 1 hot pepper

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Pat the chicken thighs dry with paper towels and put them in a pot with 3000 ml water. Simmer over medium heat for 40 minutes, skimming off the foam, until the meat is tender. 2. Peel and finely chop the onion, bell peppers, celeriac, carrots, parsnip, zucchini, potatoes and green onions. Add the vegetables to the pot and simmer for 20 minutes, until tender. Add 1 teaspoon salt. 3. Pour in 600 ml bors and let the soup cook for 5 minutes, until it comes back to a boil. 4. Add 100 g homemade noodles and cook for 5 minutes. The noodles should be soft but still hold their shape. 5. Mix 400 ml sour cream with the large egg and temper with a little hot broth. Pour the mixture into the pot and heat for 2 minutes over medium heat, stirring, without letting the soup boil. 6. Chop the lovage and parsley and sprinkle them into the pot. Serve the soup hot, with the hot pepper on the side.