Ciorbă de Pui (My Mother's Sour Chicken Soup)

Ingredients

• 2 Chicken leg (raw)
• 1 Large brown onion
• 2 Celery stick
• 2 Carrot
• 1 Celeriac (raw)
• 0.5 Head green cabbage
• 6 cup Chicken stock or chicken bone broth
• 1 To taste sauerkraut juice
• 1 Tsp, or to taste turmeric
• 1 To taste black pepper
• 1 To taste salt

Method

1. 0

   In a large pot, add the chicken legs and cover with the chicken stock or bone broth. Bring to a boil, then reduce to a gentle simmer and skim off any foam.

2. 1

   While the chicken simmers, peel and chop the onion, carrots, celeriac, and celery into small pieces. Slice or shred the green cabbage.

3. 2

   Add the chopped onion, carrots, celeriac, and celery to the pot and continue to simmer until the chicken is cooked through and the vegetables begin to soften (about 25–30 minutes).

4. 3

   Add the sliced cabbage, turmeric, black pepper, and a pinch of salt. Simmer until all the vegetables are tender (another 15–20 minutes).

5. 4

   Once the soup is off the heat or just barely simmering, stir in sauerkraut juice to taste to give the soup its characteristic sour flavour. Start with a small amount and build up until it tastes right to you.

6. 5

   Taste and adjust seasoning with extra salt, pepper, or sauerkraut juice as needed. Serve hot.

Nutrition Facts