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Wednesday, May 29, 2013

Greek Sour Soup with Lemon, Egg and Cream

This is such a great refreshing sour soup that you will want to make it  over and over again. You can use any type of chicken meat, we used soem chicken breast that we had left in the freezer from another dish.  You would expect the soup to taste a lot like lemon, but the eggs and cream make it really creamy and nice.

I would say it is a simpel recipe to follow, the only tricky part might be to not separate the creamy mixture when you add it in the end. But if you do as shown below, you should be safe.

For 4l of water we used:
1 large onion
2 -3 carrots
2 parsley root or 1 parsnip
1 chicken breast or your chicken meat of choice (for soups, boned meat is always better)
3 egg yolks
150 ml sour cream
2 lemons
1/2 cup of washed and drained rice
a handfull of dill, parsley and coriander

Bring the salted water to a boil, add the meat (we sliced it in cubes) and gather any foam that rises on the top of the pot. You should to this  4-5 times until no foam rises. When you meat boils in clear water, add the chopped vegetables and let them boil.

When they are almost boiled, add the rice and let that cook. Check it often you don't want it to get to sticky, to cook it to much. Meanwhile, you can prepare the "sauce". In a bowl whisk the egg yolks, then add the lemon juice and the the sour cream. Mix them well so you don't have any lumps.  Now you have to make sure that between the temperature of the egg mix and the soup is not a huge difference, otherwise the egg yolks will cook. Not what we are going for with this. With that in mind you should take 2 scoops from the soup with a ladle and slowly add it to the egg mix and stir slowly.

Once the rice is cooked, turn off the heat  and remove the soup from the heat and only then add the egg-lemon-cream "sauce".  To prevent the mixture to split in the soup you just have to remove the soup from the heat, but to make sure it is still super hot.

After that, check for salt and add the parsley, dill and coriander. I must say, coriander is really good in this soup, somehow they get along perfectly. Enjoy it with some pickled hot peppers!

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