Lascute Soup

 Ingredients: 1 pork knuckle (or 2 drumsticks and 2 chicken thighs) 2 carrots 3 onions 2 tablespoons oil 2 tablespoons sour cream 1 bag of lasagna pasta 1 egg 1 cup of borscht (sour soup with pickled cabbage) salt and pepper to taste sweet paprika to taste 1 bunch of fresh parsley

To prepare a delicious and comforting soup, we start by boiling the ham hock in three liters of water. Of course, if you choose to use ham hock, you will need to be patient until the meat easily comes off the bone. This process may take a bit longer, but the result will be worth the effort. Once the meat is cooked, remove it from the pot, take off the bones, and cut it into small pieces to make serving easier.

If you prefer a quicker dish, you can opt for chicken thighs or drumsticks, which require only 15 minutes of boiling in salted water. After the meat is cooked, debone and cut it into cubes so that it is easy to share in each bowl.

The next step is to prepare the vegetables. Peel and wash the carrots, onion, and any other vegetables you wish to use, then chop them finely. Add the carrots and two of the three chopped onions to the boiling water and let them cook for about 10 minutes. This step will provide a rich taste and pleasant aroma to the soup.

While the boiled vegetables release their flavor, take the remaining onion and sauté it in a pan with oil. I used coconut oil, but you can use any oil you prefer. Once the onion turns golden, add a little sweet paprika to enhance the flavors and sauté for a few seconds. This will add a touch of color and a delicious taste to your soup.

Over the boiled carrots and onions, add the sautéed onion mixture with paprika, along with the meat and water from the pot in which the ham hock was boiled. Let everything come to a boil and don't forget to season with salt and pepper to taste. When the soup is boiling, it's time to add the pasta (lascutele) and sauerkraut, along with a little brine or borscht for extra acidity. Let the soup boil for 3-4 minutes until the pasta is cooked.

While the soup is boiling, break an egg and separate the white from the yolk. Whisk the egg white slightly and pour it into the boiling soup. Finally, mix the yolk with sour cream and dilute with a little soup broth, then pour the mixture into the pot. This will give your soup a creamy appearance and a velvety texture.

Before serving, take the pot off the heat and finely chop the fresh parsley, which you add to the soup for an extra touch of freshness. The soup is served hot, and for those who enjoy a spicy flavor, you can add hot peppers. This soup recipe is not only comforting but also full of flavors, perfect for family meals or a chilly evening. Enjoy!

 Tags:  chicken recipes for children