Greek-style chicken ciorbă
Chicken ciorbă (Romanian sour soup) with root vegetables and rice, thickened with egg yolk, milk and sour cream. Lemon juice gives it its tangy taste, while lovage and parsley add freshness.
Classic method
Ingredients
- 1 kg boneless, skinless chicken breast
- 1 large onion (150 g)
- 2 carrots (200 g)
- 1 parsley root (100 g)
- 150 g celeriac
- 100 g cooked rice (about 4 tbsp)
- 2 egg yolks
- 150 ml milk
- 100 g Artesana full-fat sour cream
- Juice of a large lemon, to taste
- 2 l water, plus a little hot water if needed
- Fresh lovage and parsley
- Celtic sea salt and pepper
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How to make it
- Cut the chicken into pieces. Put it in a pot with the water and a little salt. Bring to the boil and skim off the foam.
- Add the finely chopped onion and root vegetables. Simmer gently for 25–35 minutes, until the meat and vegetables are cooked.
- Add the cooked rice and simmer for 3 more minutes.
- Whisk the egg yolks with the milk and sour cream. Gradually add a few ladlefuls of the hot broth, stirring, to bring the mixture up to the temperature of the soup.
- Turn down the heat and pour the mixture into the pot. Heat gently for 3–5 minutes, stirring, without letting it boil hard.
- Add the lemon juice a little at a time, season with salt and pepper and sprinkle over the herbs.
Thermomix adaptation TM6
With the TM6, make half the quantities of the classic version. Mix the egg yolk separately with the milk, sour cream and hot broth, then add it to the mixing bowl.
Ingredients
- 500 g chicken breast
- 75 g onion
- 100 g carrot
- 50 g parsley root
- 75 g celeriac
- 50 g cooked rice
- 1 egg yolk
- 75 ml milk
- 50 g Artesana full-fat sour cream
- 1 l water, without going above the MAX mark
- Lemon juice, herbs, salt and pepper, to taste
How to make it
- Make half the quantity for one TM6 batch. Cut the chicken into cubes of about 3 cm.
- Put the onion and root vegetables into the mixing bowl: 4 sec / speed 5. Scrape down the sides of the mixing bowl with the spatula, with the appliance stopped.
- Add the chicken, water and a little salt, without going above the MAX mark. Cook 30 min / 100°C / reverse / speed spoon. Check that the chicken and vegetables are cooked; if needed, continue for another 5 minutes.
- Add the cooked rice: 3 min / 100°C / reverse / speed spoon.
- Separately, whisk the egg yolk with the milk and sour cream. Gradually stir in some hot broth taken from the mixing bowl, stirring constantly. Pour the mixture into the mixing bowl: 4 min / 85°C / reverse / speed spoon.
- Season to taste with lemon juice, salt and pepper, then add the herbs.
Step by step
Estimated nutritional values*
Per serving: 1/8 of the classic quantity.
- Energy
- approx. 240 kcal
- Protein
- approx. 32,9 g
- Carbohydrates
- approx. 8,3 g
- Fat
- approx. 8,3 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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