ReceptnaptárPiletina čorba (chicken soup with root vegetables)
Pileća čorba is the silky chicken soup of Serbian cuisine: root vegetables, rice and a pale roux give it body, and at the end an egg yolk and sour cream liaison makes it creamy. It is richer than a clear broth, yet not heavy. It is especially welcome when you have a cold and on chilly days, and with fresh bread it is a complete meal.
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Ingredients
Method
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- Put the chicken pieces on to cook in about 2.5 litres of cold salted water, bring to the boil and skim off the scum.
- Add the diced carrots, parsley root and celery and the halved onion.
- Simmer covered over low heat for 40-45 minutes until the meat is tender.
- Take out the chicken, remove the bones, cut the meat into bite-sized pieces and return it to the soup with the rice.
- Cook for another 10-12 minutes until the rice is tender.
- In a small frying pan, cook the flour in the butter until pale, then stir it smooth with a ladleful of soup and pour it into the soup.
- Bring back to the boil for 2-3 minutes so the soup thickens.
- Mix the sour cream with the egg yolk, temper it with a little hot soup, then stir it into the soup just before finishing.
- Season with salt and pepper to taste and serve sprinkled with fresh parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Skim the scum thoroughly at the start of the boil, because this gives a soup with a clean flavour.
- Thin the sour cream and egg yolk with a little warm soup, because that way it will not curdle in the hot broth.
- Do not boil the soup after adding the liaison, because the egg will shrink and turn grainy.
Frequently asked questions
Can the liaison be left out?
Yes, you then get a lighter, clearer soup. The roux still thickens it slightly, and a little lemon juice freshens the flavour.
Can I use pasta instead of rice?
Yes, vermicelli or tiny soup pasta works too. Cook the pasta separately and add it to the soup only at serving.
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