Balkan Chicken Corba

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

2. 2

   Add the chopped yellow onion, diced carrot, and diced celery to the pot.

3. 3

   Sauté the vegetables for 5-7 minutes, until softened and the onion is translucent.

   Ongeveer 7 min

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

5. 5

   Add the chicken breast pieces to the pot and cook until lightly browned on all sides, about 5 minutes.

   Ongeveer 5 min

6. 6

   Sprinkle in the sweet paprika, dried mint, salt, and black pepper.

7. 7

   Stir well to coat the chicken and vegetables with the spices.

   Ongeveer 1 min

8. 8

   Pour in the chicken broth and bring the mixture to a boil.

   Ongeveer 5 min

9. 9

   Reduce the heat to low, add the diced potatoes, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

   Ongeveer 30 min

10. 10

    While the soup simmers, prepare the tempering mixture: in a small bowl, whisk together the egg yolks, plain yogurt, and lemon juice until smooth.

    Ongeveer 3 min

11. 11

    Once the soup is ready, slowly add a ladleful of the hot broth to the tempering mixture, whisking constantly to prevent the eggs from scrambling.

    Ongeveer 1 min

    Tip van de kok: This process is called tempering and prevents the egg from curdling.

12. 12

    Gradually pour the tempered egg mixture back into the pot with the soup, stirring continuously.

    Ongeveer 1 min

13. 13

    Remove the pot from the heat immediately after adding the tempering mixture; do not boil the soup after this step, as it can curdle.

14. 14

    Taste and adjust seasoning if necessary.

15. 15

    Ladle the hot corba into bowls and garnish with fresh parsley before serving.