- 2 halves chicken breast (you can also use chicken tights)
- 1 onion
- 3 carrots
- a small piece celery root
- 100 g rice
- 200 ml milk
- 250 g sour cream
- 3 egg yolks
- 1 lemon
- Salt, pepper
- Freshly chopped parsley for serving
Put the water to boil, add the two pieces of chicken breast, take out the foam and add the whole onion together with the chopped celery root. Add salt and pepper to taste.
When the meat is well boiled, take out the chicken and the onion from the soup. You can throw away the onion. Cut the chicken in small pieces and add it back to the soup together with the chopped carrots (I usually grate the carrots using a hand grater) and the rice. Let it boil until the rice and carrots are cooked.
In the meantime, whisk the eggs in a bowl and add the sour cream and milk.
When the rice and carrots are boiled, add a ladle of soup to bring the mixture to about the same temperature as the soup. Remove the pot from heat and pour the composition making sure the soup is not boiling anymore. Mix until it’s homogenous. Add the lemon juice and more salt & pepper if needed.
Add parsley to the soup and serve it hot.