Sour chicken soup recipe (kisela corba)
- Cuisine: Serbian
- Serves 8
Start this recipe a day ahead.
Ingredients1 large carrot, finely chopped
1 large potato, finely chopped
125ml (½ cup) pouring cream
1 egg yolk
Juice of ½ lemon
Chopped flat-leaf parsley, to serve
½ bunch flat-leaf parsley
½ bunch thyme
2 carrots, roughly chopped
1 tomato, roughly chopped
1 swede, peeled, roughly chopped
5 celery stalks, trimmed, roughly chopped
1 leek, white part only, trimmed, chopped
1 onion, trimmed, skin on, halved
1.5kg chicken wings
1 chicken carcass
3 bay leaves
2 tbsp black peppercorns
PreparationTo make chicken stock, tie parsley and thyme together with kitchen string and place in a large saucepan with vegetables, onion, chicken wings, chicken carcass and bay leaves, and cover with 2.5L water. Bring to the boil, then skim scum from surface, add peppercorns and reduce heat to low–medium. Cover partially and simmer for 2½ hours. Strain through a fine sieve into a large bowl and discard all solids except chicken wings. Cool slightly, then refrigerate stock and chicken wings overnight.
Skim fat from stock and transfer to a large saucepan. Bring to the boil, then add carrot and potato, and simmer for 8 minutes or until vegetables are tender.
Meanwhile, discard skin and bones from chicken wings and reserve 1 cup meat. Refrigerate remaining meat for another use. Add reserved chicken to soup and simmer until heated through. Remove from heat. Combine cream and egg yolk in a bowl, then stir into soup with lemon juice. Season with salt and pepper. Scatter over parsley to serve.
Drink 2011 Pizzini Pinot Grigio ($20)or Zywiec ($5, 500ml; $16, pack of four)
Photography by Alan Benson.
If you enjoyed this Sour chicken soup recipe (kisela corba) then browse more Serbian recipes, soup recipes, meat recipes, prepare ingredients in advance recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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