Romanian sour soup with egg

Name: Romanian sour soup with egg
Ingredients: 4000 ml water; 2 medium carrots (160 g); 2 medium onions (300 g); 2 medium potatoes (300 g); 500 g celeriac; 150 g parsnip; 1 bell pepper (150 g); 50 g peas; 600 g chicken breast; 2 tablespoons Maggi bors; 1 tablespoon Maggi Secretul gustului; 2 teaspoons salt; 1/2 teaspoon ground pepper; 1 egg; 15 g parsley

Soups - Romanian sour soup with egg by Despina C. - Recipia

Romanian sour soup with egg: beaten egg goes into the broth with chicken and vegetables, where it sets in fine ribbons. The chicken breast, potatoes and root vegetables make it filling, and Maggi bors gives it its tangy flavor; parsley goes in at the end and adds a fresh green note. I eat it with a slice of bread, without adding anything else. Prep: 20 minutes. Cook: 37-42 minutes. Rest: 0 minutes. Total: 57-62 minutes. Serves: 8. Approximately 210 kcal and 21 g protein per serving.

Ingredients

4000 ml water
2 medium carrots (160 g)
2 medium onions (300 g)
2 medium potatoes (300 g)
500 g celeriac
150 g parsnip
1 bell pepper (150 g)
50 g peas
600 g chicken breast
2 tablespoons Maggi bors
1 tablespoon Maggi Secretul gustului
2 teaspoons salt
1/2 teaspoon ground pepper
1 egg
15 g parsley

Preparation

1. Peel and cut the carrots, onions, potatoes, celeriac, parsnip and bell pepper. Put the vegetables and peas in a pot with 4000 ml of water and boil for 15 minutes, until the water comes to a boil. 2. Cut the chicken breast into large cubes and add it to the pot. Simmer for 20-25 minutes, until the chicken is cooked through and the vegetables have softened. 3. Add 2 tablespoons of Maggi bors, 1 tablespoon of Maggi Secretul gustului, 2 teaspoons of salt and 1/2 teaspoon of ground pepper. Stir and simmer for 2 minutes. 4. Beat the egg and pour it into the hot soup, stirring slowly. Chop the parsley, add it to the pot and turn off the heat.

Notes

You can replace the chicken breast with 600 g of turkey breast, cut into large cubes; use the full cooking time. The egg stays in the soup, so the dish contains egg. Keep it in a covered container in the fridge for up to 3 days. Serve plain bread alongside, ready to dip in the tangy broth. Chicken cubes larger than 3 cm need the longer cooking time, until they are no longer pink in the center. Maggi bors and the seasoning may make the broth salty enough, so taste it before adding all the salt. Simmering after adding the chicken is the step many people rush; keep the heat low until the end. The egg can clump together if you pour it in too quickly, so pour it in slowly while stirring. If the broth is too sour, add hot water in 100 ml increments and taste again.