Transylvanian Chicken Soup with Mushrooms and Sour Cream
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55 min
Under an hour
Sezamo
O ciorbă ardelenească veritabilă, bogată și catifelată, preparată cu bucățele fragede de pui, ciuperci champignon aromate și dresală generoasă de smântână fermentată cu usturoi și gălbenușuri.
Ingredients
Preparation method
Preparing the meat and vegetable base
Wash the chicken thighs and cut them into bite-sized cubes. Peel the carrots, onion, celery root, parsnip, and bell pepper, then finely dice them (or grate the carrot).
In a large 4-liter pot, heat 30 ml of sunflower oil and gently sauté the onion and root vegetables for 3-4 minutes, until they release their aromas and the oil takes on a golden color.
Add the chicken cubes to the pot and lightly brown them for 2-3 minutes on all sides. Pour in 2.5 liters of lukewarm water and a teaspoon of table salt. Bring to a boil, skim off any foam that forms on the surface, and let it simmer over medium heat for about 20 minutes.
Chef's tip
To guarantee that the sour cream does not separate or 'curdle', use high-fat sour cream (over 20% fat) at room temperature and temper it gradually with at least 3-4 ladles of hot soup before adding it to the pot.
If you want an extra touch of typical Transylvanian flavor, you can add a little dried or vinegar-pickled tarragon in the last few minutes of cooking.
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