This soup was a big surprise for me. I had tried another recipe before and I wasn't very happy. I haven't had many other attempts since then. Until last spring, when I made this sour chicken soup and it became our favorite. Most of the time I don't keep the boiled vegetables in the meat soup, but here they fit perfectly and the soup has its charm. Even so, I only cut into cubes the carrot and celery - the pepper was completely disfigured and there was nothing left to cut, and the parsnip was too woody.
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Peel and wash the vegetables.
Clean the meat. I usually remove the skin, so the soup is less fatty.
In a 5 liter pan, place the meat and vegetables: celery, carrot, onion, parsnip and pepper.
Pour enough clean water to cover properly.
Bring the pot to a boil. Skim off the foam from on top, make a low heat and simmer for about 1 hour or until the meat is completely done (in case you have country chicken).
After that, remove the vegetables and the meat from the pan, let cool a bit.
Cut the boiled vegetables into cubes (the ones you want back in the soup) and the meat into small pieces.
In a deep bowl, mix the yolks with sour cream and flour.
Then take a ladle of hot soup and slowly pour over this yolk mixture, stirring constantly in the bowl.
Repeat with about 8-10 ladles.
Return this sour cream soup to the original large soup pot.
Also put the meat pieces there.
And the diced vegetables.
Add salt and pepper to taste, sprinkle with chopped parsley (or other spices you like) and crushed garlic.
Add vinegar to taste. I don't put more than 2-3 tablespoons, but it depends on everyone's preferences.
Let the soup simmer for another 2-3 minutes. No more than that, otherwise it'll curdle!
Then turn off the heat, cover with a lid and let infuse for another 10-15 minutes.
Serve with pepper and plenty of appetite!
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