18 July, 2016
Chicken soup with garlic and sour cream
Chicken soup with garlic and sour cream, or the Romanian ‘ciorba radauteana’, a fantastic soup that makes a great natural remedy against cold and flu. Soothing, healthy and so delicious.
I could never refuse a bowl of soup, cold season or not. It can be your best friend and nurse you like no one else when you feel poorly or just looking for some comfort. And chicken soup must be one of the most appreciated soups around the world. This recipe is considered one of the finest and most loved soups in Romania. Although you can tell it has some garlic in it, the taste is not strong at all. And the lemon and sour cream give the soup a lovely fresh touch.
It is common to use chicken breast for this recipe, but you can use chicken thighs or drumsticks too. Root vegetables are quite the perfect match for chicken, and the amount of water used depends entirely on how thick you want the soup. I can assure you that you’ll make the soup over and over again, it is an excellent choice for the whole family.
Chicken soup with garlic and sour cream, or the Romanian "ciorba Radauteana", a fantastic soup that makes a great natural remedy against cold and flu. Soothing, healthy and so delicious.
- 2 medium chicken breasts
- 2 carrots
- 1 parsnip
- 1/2 turnip
- 2 onions
- 2 eggs
- 4 garlic cloves
- 200 ml sour cream
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
- 1 tsp lemon juice
Place the chicken breasts into a large pan and add 1 litre of water and a pinch of salt.
Bring to the boil.
Peel and cut the onions, carrots, parsnip and turnip into big chunks.
Skim off the foam from the chicken, then add the vegetables and cook everything until tender.
Take the chicken breasts off the pan, allow to cool a bit, then shred them.
The vegetables will also be removed and chopped into small cubes.
In a bowl, mix the sour cream and eggs into a smooth paste, then add a ladle of the hot chicken broth and whisk well. Add a few more ladles, one at a time, whisking well after each addition. Make sure the sour cream and egg are at room temperature before adding to the soup.
Now, the liquid obtained can go into the pan with the chicken broth. The shredded chicken and chopped vegetables can go back too.
Bring the soup to a boil, season with salt, pepper and mince 4 garlic cloves and add to the pan together with lemon juice.
In goes the chopped parsley, remove the soup from the heat and serve hot.