Greek style chicken soup
- 3 years ago
Greek style chicken soup
4 large upper thighs with bone / and chicken cutlery
if you have
1 suitable onion
1 carrot
1 parsnip / parsley
1 slice suitable celery
100g of rice
3 yolks
150g fat cream
juice of 1-2 lemons
parsley
salt pepper
The meat is boiled and frothed. Saute the vegetables beforehand (except the onion), to pronounce their taste. They will have an intensified color and a different texture when boiled.
Add the vegetables so sautéed in the pot in which the meat is boiling. When the meat is cooked, remove and debone. Add 100g of washed and dried rice, boned meat. Add salt and pepper to taste and cook for another 15 minutes until the rice is cooked.
The soup is straightened with 3 yolks and 150g sour cream. The mixture is tempered before with 1-2 tablespoons of the soup to bring it to the same temperature.
Careful! If you make a large amount, it is recommended that the soup be straight on the spot, so even if it is kept in the refrigerator, the yolk and sour cream will favor the appearance of microorganisms. It is advisable to return the soup to the boiling point for sterilization if you straighten it all.
Add sour juice of 1-2 lemons, to taste. Extinguish the fire, add finely chopped greens.
4 large upper thighs with bone / and chicken cutlery
if you have
1 suitable onion
1 carrot
1 parsnip / parsley
1 slice suitable celery
100g of rice
3 yolks
150g fat cream
juice of 1-2 lemons
parsley
salt pepper
The meat is boiled and frothed. Saute the vegetables beforehand (except the onion), to pronounce their taste. They will have an intensified color and a different texture when boiled.
Add the vegetables so sautéed in the pot in which the meat is boiling. When the meat is cooked, remove and debone. Add 100g of washed and dried rice, boned meat. Add salt and pepper to taste and cook for another 15 minutes until the rice is cooked.
The soup is straightened with 3 yolks and 150g sour cream. The mixture is tempered before with 1-2 tablespoons of the soup to bring it to the same temperature.
Careful! If you make a large amount, it is recommended that the soup be straight on the spot, so even if it is kept in the refrigerator, the yolk and sour cream will favor the appearance of microorganisms. It is advisable to return the soup to the boiling point for sterilization if you straighten it all.
Add sour juice of 1-2 lemons, to taste. Extinguish the fire, add finely chopped greens.