Chicken Soup
Recipe Details
Servings: 6
Recipe Category: Lunch, Dinner
Difficulty Level: Medium
Cooking Time: 60 minutes
The delicate soup below is a staple in the cuisines of the Balkan Peninsula. The Balkans are usually characterized as comprising Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Romania, Serbia, and Slovenia—with all or part of each of those countries located within the peninsula. Portions of Greece and Turkey are also located within the geographic region as the Balkan Peninsula (“https://www.britannica.com/place/Balkans”)
This mixture with egg and yogurt in Bulgarian it's called “zastroika". Тhe soup does not curdle because there is a process of tempering the egg and yogurt mixture with part of the hot soup.
Some people add red chili flakes and or white vinegar to enhance the taste.
After making this once, I would recommend adding bay leaves to the stock, garlic, and onion powder if you prefer a heartier taste.
Pin It!What you’ll need
1/2 Chicken
1 Onion, finely chopped
1 Carrot finely chopped
1 Stalk celery, finely chopped
1/2 Cup egg noodles
1/4 Cup sunflower oil
1 Tsp dried mint
2 Eggs
1/3 Cup yogurt
8 cups water
Chicken bouillon code (optional)
Salt and black pepper to taste
Chopped parsley
1.Boil the chicken in salted water
2.Bone the boiled chicken. Remove the skin if desired. Cut the meat into pieces and put to the side. .
3. Heat the oil in a large pot over medium-high heat. Add the chopped onion, celery, carrot and bouillon. Cook for 5 minutes, stirring occasionally.
4. Add the chicken and season with mint, salt and pepper.
5. Pour in the broth in which the meat is boiled. About 8 cups and a little. You can also add water if you don’t have enough broth to cover meat and vegetables.
6. Once the vegetables are soft, add the noodles.
7. When they are cooked, your chicken soup is ready.
8. Allow to cool a bit.
9. In a medium bowl, whisk eggs and yogurt.
10. Slowly add 1 cup of the soup while whisking to egg and yoghurt (tempering).
11. Pour the mixture back to the soup and stir well.
12. Garnish with chopped parsley.
13. Serve with crusty bread.
