Greek-style Chicken Soup

 Ingredients: chicken (hen) I put 4 thighs, 2 suitable potatoes, 3 carrots, 1 parsley root, 1 parsnip root, 1 large onion, 1 stalk of celery, 4 tablespoons of good rice, 4 tablespoons of sour cream (yogurt can be used instead of sour cream), 2 tablespoons of white flour, 2 eggs (only the yolks), lemon salt for souring (I used brine from the cabbage barrel), greens (parsley, lovage, basil if you like), salt to taste, lard (for the face), 1/2 bell pepper (optional)

To prepare a delicious bird soup, the first step is to take care of the chosen bird. It must be carefully cleaned, removing any remnants of feathers or impurities. Once cleaned, the bird is placed in a large pot, adding enough water to cover it, along with a tablespoon of salt. It is important that the water is salty, as this will help flavor the meat during boiling. Then, the pot is placed over medium heat and left to boil. During boiling, it is essential to skim off the foam that forms on the surface, so that the liquid becomes as clear as possible.

After obtaining clear water, finely chopped onion is added. The onion will give a subtle but essential flavor to the soup. We continue to prepare the vegetables, which we wash well, clean, and cut according to preference: either slices or cubes. These vegetables will add extra taste and nutrients to the soup. Once all the vegetables are prepared, we add them to the pot with the bird and onion.

We also do not forget about rice, which is an important ingredient in this recipe. The rice is added directly to the pot, even though it would normally be preferable to cook it separately. However, in this situation, where time is limited, we can boil it together with the other ingredients. We leave everything on the heat until the bird and vegetables are properly cooked, and the rice becomes soft and fluffy.

In the meantime, we prepare a delicious mixture from two eggs. We break the eggs and separate the yolks from the whites. The whites can be placed in the freezer for future use, while the yolks are mixed with sour cream and flour until a creamy paste is obtained. It is important to gradually mix liquid from the soup pot into this mixture to avoid lumps. When we achieve a more liquid consistency, we pour the mixture over the hot soup, stirring gently to homogenize.

Once all the ingredients are integrated, we turn off the heat and focus on the flavors. It is time to adjust the soup’s sourness by adding lemon juice or borscht, depending on preferences. Finally, we sprinkle fresh herbs on top, such as parsley or lovage, to add a touch of freshness. The bird soup is now ready to be served. Enjoy your meal!

 Tags:  eggs onion greenery chicken meat carrots cabbage rice soups pepper flour sour cream lemon