Chicken Soup with Horseradish | Tradition from Bucovina
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65 min
Under an hour
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O ciorbă tradițională din inima Bucovinei, intens aromată și catifelată. Pieptul fraged de pui și rădăcinoasele dulci sunt desăvârșite de un liant cremos de smântână și gălbenușuri, îmbogățit cu iuțeala revigorantă a hreanului proaspăt ras.
Preparation method
Preparing the meat and vegetable base
Cut the chicken breast into thin strips or bite-sized cubes. Peel and finely chop the onion and bell pepper, and grate the carrot, parsnip, and celeriac on a coarse grater or cut them into thin strips (julienne).
In a large pot of about 4-5 litres, heat the 2 tablespoons of sunflower oil. Gently sauté the onion, carrot, celeriac, and bell pepper for 4-5 minutes, until the vegetables soften and release their flavours and golden colour.
Add the chicken and pour in 2.5 litres of lukewarm water. Season with 1 teaspoon of salt and bring to a boil over medium heat, skimming off any foam that rises to the surface. Let everything simmer gently for about 25-30 minutes, until the meat and root vegetables are perfectly tender.
Chef's tip
To adjust the heat, you can initially add only half of the grated horseradish to the sour cream mixture and serve the rest separately at the table, according to each guest's preference.
For an exceptionally velvety soup, make sure to use a high-fat sour cream (at least 20-25% fat) and bring it to room temperature before mixing it with the egg yolks.
Ingredients
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