Chicken soup a la gerc

Chicken soup a la gerc – a comforting delicacy

Chicken soup a la gerc is a recipe that brings together rich culinary traditions and simple ingredients, transforming them into a delicious dish, ideal for cool days or moments when we want to indulge ourselves with a steaming bowl of goodness. With origins that date back in time, this soup is a true treasure of gastronomy, appreciated for its comforting taste and the nutritional benefits it offers.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6

Necessary ingredients:

- 1 chicken (or, for a lighter version, 1 kg of chicken wings)
- 2 large carrots
- 1 parsley root (preferably)
- 1 kohlrabi
- 1 onion
- 1 cup of rice (about 150 g)
- 5 liters of borscht (or to taste)
- 3 eggs
- 200 ml sour cream
- Salt, pepper (to taste)
- Delikat (or another preferred seasoning)
- Oil (for sautéing)

Step by step: Preparing the soup

1. Preparing the ingredients: Start by washing the chicken (or chicken wings) well under a stream of cold water. Make sure to remove all impurities. If using a whole chicken, cut it into smaller pieces for even cooking.

2. Boiling the chicken: Place the chicken in a large pot with cold water and add salt. Turn on the heat and wait until the water starts to boil. At this point, it is essential to skim the soup – use a skimmer to remove the foam that forms on the surface. This step will help achieve a clear and delicious soup.

3. Preparing the vegetables: Meanwhile, peel the carrots, parsley, and kohlrabi. You can slice the carrots into rounds or grate them, depending on your preference. The kohlrabi can be diced. The onion is peeled but left whole to give the soup a subtle flavor.

4. Sautéing the vegetables: In a frying pan, add a few tablespoons of oil and sauté the carrots and kohlrabi for a few minutes until they become slightly translucent. This step will enhance the flavor of the vegetables.

5. Cooking the soup: When the meat is almost cooked, add the sautéed vegetables to the pot, along with the whole onion. Let everything simmer over medium heat for about 20 minutes.

6. Adding the rice: Once the vegetables have softened, add the washed and rinsed rice. Continue to boil the soup for another 10 minutes.

7. Seasoning: Add the Delikat and pepper, adjusting the taste to your preference. Then, add the borscht and let the soup come to a boil a few times to integrate the flavors.

8. Preparing the egg mixture: In a separate bowl, beat the egg yolks with the sour cream. This mixture will add richness and creaminess to the soup. After the soup has cooled slightly, pour in the egg and sour cream mixture, stirring gently to prevent the eggs from curdling.

9. Finalizing the dish: Once you’ve added the egg mixture, sprinkle fresh chopped parsley for an extra touch of flavor and freshness. Let the soup sit for a few minutes before serving.

Serving suggestions: This soup pairs perfectly with a slice of fresh bread, spread with butter or, for a crunchy note, alongside toasted bread croutons. You can also accompany it with a splash of hot pepper or a teaspoon of sour cream on top for an extra burst of flavor.

Tips and variations: If you want a spicier version, you can add a bit of hot pepper during the sautéing of the vegetables. Also, for a heartier soup, you can add other vegetables, such as zucchini or potatoes. Instead of rice, you can use quinoa or pasta, thus adapting the recipe to your personal preferences.

Nutritional benefits: This soup is rich in quality protein from the chicken, while also providing an excellent source of vitamins and minerals from the vegetables. A serving is low in calories, around 250-300 kcal, depending on the ingredients used, and is an excellent choice for a light, nutritious meal.

Frequently asked questions:

1. Can I use pork instead of chicken?
Yes, you can replace the chicken with pork for a different version, but the cooking time will be longer, depending on the cut chosen.

2. Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended to add the sour cream and eggs after thawing, to maintain the creamy texture.

3. How can I make the soup more sour?
If you want a more sour taste, you can add more borscht or even lemon juice, depending on your preferences.

I invite you to try this chicken soup a la gerc recipe and enjoy a delicious dish that combines flavor with tradition. Whether you savor it alone or with loved ones, this soup will surely bring a smile to everyone's faces! Enjoy your meal!

 Ingredients: 1 chicken (I only had wings, and I tried it this way) 2 large carrots 1 parsley 1 kohlrabi 1 onion 1 cup of rice, 5 liters of borscht 3 eggs, 200 ml sour cream salt, pepper, seasoning. and oil

 Tags:  soup wings carrots turnip sour cream