Balkan Chicken Corba

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 1 dk.

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.

   Yaklaşık 7 dk.

4. 4

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

   Yaklaşık 1 dk.

5. 5

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

   Yaklaşık 5 dk.

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.

   Yaklaşık 1 dk.

8. 8

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

   Yaklaşık 5 dk.

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.

   Yaklaşık 30 dk.

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.

    Yaklaşık 3 dk.

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.

    Yaklaşık 1 dk.

    Aşçının notu: 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.

    Yaklaşık 1 dk.

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.