Ingredients

The following ingredients have 4 Servings
  • 6 chicken wings (with skin)
  • 1 large carrot (diced)
  • 1 large summer squash (diced)
  • 1 large red bell pepper (diced)
  • 1/2 cup celery root (diced)
  • 5 garlic cloves (minced)
  • 1 large yellow onion (chopped)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 large bay leaves
  • 1/2 cup rice (uncooked )
  • 3 eggs (large )
  • juice from 1-2 lemons (depends on how sour you like the soup)
  • 2/3 cup sour cream (high fat)
  • 2 tbsp flour (all purpose)
  • bunch of fresh dill (chopped)
  • bunch or fresh parsley (chopped)

Instruction

  • Start by boiling the chicken in water, for about 20 minutes. Skim the soup as many times as necessary.
  • Meanwhile sauté vegetables (carrots, celery root, pepper and squash only), add garlic and continue to saute until the garlic is fragrant, about 1 minute.
  • Then transfer to the pot, together with chopped onion. Season with salt, pepper and bay leaves.
  • Boil for extra 10 minutes then remove chicken. When cool enough to touch, remove the meat from the bones as you will add the meat to the pot (optional).
  • Meanwhile, beat the eggs then add lemon juice, sour cream and flour.
  • Wash the rice a few times until the water is clear then add to the pot together with the chicken meat. Add 2-3 cups of water to the pot and continue boiling the soup for 15 more minutes.
  • Meanwhile temper the egg sauce: with a ladle, slowly pour some of the hot soup into the egg mixture, mixing vigorously with a whisk or fork. You should get a creamy sauce, the eggs should not scramble if you pour the soup slow and mix well while pouring.
  • Slowly pour the tempered sauce into the soup pot, mixing vigorously with a whisk.
  • Chop fresh dill and parsley and add some to the soup, keeping the rest for when serving the soup in bowls.