Transylvanian chicken sour soup is a traditional Romanian recipe

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner while pork belly offers a similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

beef bones

🥗Healthier: vegetable stock

💰Cheaper: chicken bones

Vegetable stock is lighter while chicken bones are more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity without added sugars.

Bring 2.5 - 3 liters of water to a boil in a pot with the lid on.

Add 500 grams of diced chicken breast to the boiling water.

Remove the foam that forms on the surface of the soup.

Add 1.5 teaspoons of salt, 1 yellow onion, 4 - 5 larger carrots, 1 medium-sized celery root, and 1 larger-sized red bell pepper, finely chopped to the pot.

Season with ground black pepper.

Cook covered over medium heat for approximately 35 - 40 minutes.

After cooking, remove the onion from the soup.

In a separate bowl, mix 3 egg yolks with 350 ml of sour cream thoroughly.

Perform a tempering process by adding 6 - 7 ladles of hot soup to the sour cream mixture to prevent lumps.

Pour the sour cream mixture into the soup while continuously stirring.

Add 5 - 6 cloves of crushed garlic and 1 bay leaf to the soup.

Stir and cook over low heat until the soup begins to simmer.

Once it is about to boil, turn off the stove.

After turning off the heat, add 2 tablespoons of 9% vinegar.

Taste the soup before serving and adjust the seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens