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Romanian Chicken Soup A la Grec with Lemon, Cream and Egg Liaison
Velvety Romanian poultry classic: tender chicken and rice simmered with sweet roots, enriched with a luxurious liaison of fresh egg yolks, sour cream, lemon juice, and aromatic dill.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
servings
6
- Boneless chicken thighs and breast, cubed500 g
- Carrots, finely grated and lightly braised2 pc
- Celery root, finely grated80 g
- Yellow onion, finely minced1 pc
- Round grain rice, rinsed60 g
- Thick Romanian sour cream (smântână)250 g
- Fresh egg yolks3 pc
- Freshly squeezed lemon juice50 ml
- Fresh dill and parsley, finely chopped3 tbsp
- Salt1 tbsp
Preparation Steps
1
Simmer cubed chicken in 2.5 liters salted water, skimming foam. Lightly sauté grated carrot and celery in 1 tbsp oil for golden color, then add to the pot with minced onion.
20 min timer
2
Add rinsed rice and simmer gently for 15 minutes until rice is tender and soft.
15 min timer
3
Whisk egg yolks, sour cream, and lemon juice in a bowl. Temper by slowly ladling 3 ladles hot soup into the cream while whisking, then stir back into the pot with heat turned off. Garnish with fresh dill.
5 min timer
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Nutrition Facts
per servingCalories
340
Protein
27g
Carbohydrates
16g
Fat
18g
Allergens
MilkEggsCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
