Northern Romanian Chicken Soup (Ciorbă Rădăuțeană)

This is one of my favorite soups.  It's light, but filling, and very tasty.  Romanian soups are all about the broth.  We boil the veggies for the nutrients and taste, but then discard them before serving. Make sure to serve this with pickled jalapenos for some nice kick, as well as with some hot bread. YUM!  Enjoy!

Ingredients:

-10 cups water

-4 chicken thighs, skin-on, bone-in

-2 parsnips, peeled and cut into big chunks

-2 onions, peeled and cut into big chunks

-1 red bell pepper, seeded and cut into big chunks

-1 large carrot, peeled and cut into big chunks

-1 small celery root, peeled and cut into big chunks

-3 bay leaves

-salt

-1 Tbs peppercorns

-1 1/2 cups sour cream

-1 tsp garlic powder

-4 eggs yolks

-2-3 Tbs apple cider vinegar

-2 tsp dried parsley leaves

-pickled jalapenos, for garnish, if desired

Directions:

Pour water in large stock pan.  Add the chicken and bring to a boil.  Lower the heat and cook for 5 minutes.  There will be foam forming. Using a slotted spoon, remove the foam.

Add the large chunks of veggies to the chicken. Also add the bay leaves, some salt and the peppercorns.  Cover and boil for 45 minutes.

Take the veggies out and discard them.

Take the chicken out and let it cool enough to handle with your bare hands. Also take out the bay leaves and peppercorn. Discard them as well. 

While the chicken is cooling, whisk the sour cream with the garlic salt, egg yolks and a little salt.  Mix well, then add a couple of ladles of the broth.  Mix until nice and smooth.  Add mixture to the soup.

Once chicken is cool enough, take the meat off the bones and return to the soup. Give it a good stir.  Add the vinegar.  Start with 2 Tbs, taste and if you want more, add the extra Tbs.  Stir in the parsley.  

Pour into bowls, garnish with pickled jalapenos, if desired, and enjoy! YUM!!