Today I'm making "white soup", so I decided to share this great recipe with you. This soup is with vegetables, chicken, egg, and sour cream.
Ingredients:
2-3 potatoes
1 onion
3-4 carrots
1 stalk of celery
1 stalk of parsnip
100 grams of sour cream
1 egg yolk
500 grams of chicken
3 liters of water
Salt and pepper to taste
First I peel 2 to 3 medium-sized potatoes, when I peeled the potatoes I put them in a bowl of ice water, so that they don't turn black.
Then I chose one head of garlic, which is also medium-sized. I peeled it and immediately cut it into small cubes.
I poured that onion into a larger saucepan, added a little salt and added 200 ml of water. I put the pot on the stove and turned on the medium heat.
While the onion was frying in the water, I took the carrot, parsnip and celery, peeled them and also chopped them finely.
During this time, the onion had already started to turn yellow and then I added the freshly chopped vegetables, I added another 200 ml of water, so that everything would stew and soften well enough.
Next is the chicken, I used 500 grams of chicken fillet that I cut into the desired cubes.
When the vegetables have softened in the pot, I add the chicken to fry, after about 5 to 10 minutes of frying the chicken, I add the remaining water.
While I'm waiting for everything in the pot to boil, I take the potatoes that were standing in the water, chop them into small cubes and add them to the pot. During that time while I was preparing the potatoes, it is important to stir a lot so that the chicken does not stick and burn. so that the chicken gets a bright white color.
While I wait for the soup to slowly boil again in the pot, I take the cream and one egg yolk and mix until I get an even beige-colored mixture (the color resembles mayonnaise).
I add the yolk and cream mixture to the soup and for the next 20 minutes the soup needs to boil with constant stirring so that everything comes together. I add more salt and pepper as needed, and I like to add a little vinegar to make the soup even tastier.
