Transylvanian chicken soup with tarragon | Traditional and creamy
(0)
50 min
Under an hour
Sezamo
O ciorbă tradițională din Ardeal, deosebit de aromată datorită tarhonului, îmbogățită cu legume proaspete, carne fragedă de pui și dreasă la final cu smântână fermentată și gălbenușuri.
Preparation method
Preparing the meat and vegetables
Wash and cut the chicken thighs into bite-sized pieces. Peel the carrots, celeriac, parsnip, onion, and bell pepper, then finely dice them.
In a large pot, heat the sunflower oil and gently sauté the chopped vegetables with a pinch of salt for 3–4 minutes, until fragrant and translucent.
Simmering the soup
Add the chicken pieces to the vegetables, pour in about 2.5 liters of lukewarm water, and bring to a boil over medium heat.
Chef's tip
For extra freshness, if using tarragon preserved in vinegar, you can add a tablespoon of the flavored vinegar directly into the soup.
Serve the soup hot, accompanied by fresh or pickled chili pepper and crusty homemade bread.
Ingredients
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