Transylvania chicken sour cream soup
For a more hot taste Romanians serve with chilly and lemon. In a cold days it will be just perfect for lunch or even dinner.
2 big carrot
1 big potato
1 medium onion
100 gr peas
1/4 celery root
3 cloves garlic smashed
2 teaspoon salt
1 teaspoon black ground pepper
1 egg yolk
1 chicken cube stock
200 gr sour cream
2 chicken drumsticks
1. Clean and chop the vegetables.
2. Clean the chicken from the skin, cut in 4 pieces, place in a pot with the chopped onion and 2 tablespoon oil, on medium fire cook for about 5 minutes. Remove the foam from it. Sprinkle with salt and black pepper.
3. Add the vegetables and one smashed garlic to the chicken, pour 2 L of water, cover the pot with a lid and cook it on medium fire. Add the chicken stock to.
4. Once the meat and vegetables are ready cooked, stir the egg yolk with the 2 smashed garlic and sour cream. Pour one soup-ladle of hot chicken soup in the yolk mix and stir it well. Pour the mixture in the chicken soup, stir it, bring to a boil. (approximate 1-2 minutes) Add the parsley.
Serve with bread, chilly and lemon or vinegar.