Servings: 8
Calories: 184kcal
Ingredients
- 5 qt water
- 1 lb chicken
- 1 teaspoon pepper ground
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 carrot cubed
- 1 parsnip sliced
- 1 celery stalk sliced
- 1 red bell pepper cubed
- 2 bay leaves
- ¼ cup vinegar
- 8 oz sour cream
- 3 egg yolk
- 2 tablespoon parsley chopped
Instructions
- Pour about 5qt (aprox. 5L) of water into a soup pot add chicken, salt and pepper, bring to a boil and cook for 15 minutes; remove the dark foam from the top with a slotted spoon. Transfer chicken and broth to a bowl and clean your pot if needed. Set aside but... DO NOT THROW AWAY THE BROTH!
- Heat 1 tablespoon of vegetable oil over medium heat in the same pot you used to cook the chicken, add the onions and saute for 5 minutes until soft and translucent.
- Add carrots, celery, red bell pepper, parsnip to the pot and continue to saute everything for another 10 minutes, stirring occasionally.
- Add the chicken and bay leaves; fill up the pot with the reserved broth. Bring to boil and cook for 30 minutes.
- In a separate bowl mix three egg yolks with sour cream. Gradually add hot broth with a ladle and keep mixing so it doesn't split. When the concoction is hot enough you can pour it to the pot.
- Add ¼ cup of vinegar to the soup pot and cook for another 10 minutes.
- Remove from heat, add parsley and cover with a lid. Serve in 5 minutes or so.
Nutrition
Calories: 184kcal | Carbohydrates: 8g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 395mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2123IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 1mg