14th Mar 2012 - 06:00
Ingredients
400g skinned chicken breast peppercorns 1 parsnip 1 tsp paprika pepper 6 sticks celery 2 tbsp washed rice 1 carrot 2 egg yolks 1 large onion 2 tbsp distilled vinegar 2 heaped tbsp sour cream Salt and white pepper
Preparation method
Dice the chicken breasts, place in a thick-bottomed pan and cover with water. Bring to the boil. Meanwhile, cut the vegetables into Macedoine (small dice) and add to the chicken and boiling watet. Simmer gently for 20 mins. Add salt, pepper, paprika and the washed rice. Continue to simmer for 20 mins. Beat the egg yolks with the vinegar, then when ready to serve, whisk the egg and vinegar mixture into the soup. Ladle into soup bowls and top with sour cream. Sprinkle with paprika. Country of origin: Serbia
Recipe courtesy of