Ingredients

The following ingredients have 4 Servings
  • 2 medium chicken breasts
  • 2 carrots
  • 1 parsnip
  • 1/2 turnip
  • 2 onions
  • 2 eggs
  • 4 garlic cloves
  • 200 ml sour cream
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice

Instruction

  • Place the chicken breasts into a large pan and add 1 litre of water and a pinch of salt.
  • Bring to the boil.
  • Peel and cut the onions, carrots, parsnip and turnip into big chunks.
  • Skim off the foam from the chicken, then add the vegetables and cook everything until tender.
  • Take the chicken breasts off the pan, allow to cool a bit, then shred them.
  • The vegetables will also be removed and chopped into small cubes.
  • In a bowl, mix the sour cream and eggs into a smooth paste, then add a ladle of the hot chicken broth and whisk well. Add a few more ladles, one at a time, whisking well after each addition. Make sure the sour cream and egg are at room temperature before adding to the soup.
  • Now, the liquid obtained can go into the pan with the chicken broth. The shredded chicken and chopped vegetables can go back too.
  • Bring the soup to a boil, season with salt, pepper and mince 4 garlic cloves and add to the pan together with lemon juice.
  • In goes the chopped parsley, remove the soup from the heat and serve hot.