Chicken Soup with Wild Mushrooms | Autumn Tradition
(0)
20 min
Under an hour
Sezamo
O ciorbă de toamnă bogată și reconfortantă din bucătăria tradițională românească, pregătită cu pulpe fragede de pui și ciuperci de pădure aromate, acrită cu borș proaspăt și desăvârșită cu o legătură fină de smântână și verdeață.
Ingredients
Preparation method
Preparing the ingredients
Wash the boneless chicken thighs and cut them into bite-sized cubes for soup. Peel the carrots, yellow onion, celeriac, and red bell pepper, then dice them finely. Clean the wild mushrooms and slice them evenly, and lightly crush the garlic cloves.
Cooking the meat and vegetables
In a large soup pot, heat 30 ml of sunflower oil. Add the onion, carrots, and celeriac, sautéing them for 3-4 minutes over low heat to release their sweet flavors. Add the chicken pieces and red bell pepper, lightly browning them for 3 minutes.
Pour about 2 liters of warm water over the meat and vegetables. Add a teaspoon of sea salt and one of ground black pepper. Let it simmer over medium heat for 20-25 minutes, periodically skimming off the foam that forms on the surface.
Chef's tip
For extra flavor, you can add a few fresh chopped lovage leaves along with the parsley, typical of traditional Romanian sour soups.
Serve the soup hot alongside a fresh hot pepper and warm homemade bread.
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