Ciorba
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | To 4 lb. chicken | |
| ½ | teaspoon | White pepper |
| 2 | mediums | Grated carrots |
| 3 | cups | Water |
| 1 | Green pepper cut in strips | |
| ½ | cup | Fresh chopped dill |
| 1 | Red pepper, diced | |
| ½ | cup | Chopped parsley |
| 8 | Chopped scallions | |
| 4 | ounces | Egg vermicelli |
| 2 | mediums | Chopped tomatoes |
| 2 | Egg yolks | |
| ¼ | pounds | Cut green beans |
| ⅔ | cup | Sour cream |
| 2 | cups | Chicken stock |
| ¼ | Lemon, squeezed | |
| 1 | teaspoon | Salt |
| 4 | ounces | Shredded cheddar cheese |
Directions
Combine first 11 ingredients, bring to boil, reduce heat and simmer about one hour. Add next three ingredients and cook about 5 minutes until vermicelli is tender. Remove from heat and set aside for 5 minutes. Beat yolks and cream and whisk in ¼ cup of cooking liquid.
Stir into ciorba. Add remaining ingredients and sprinkle individual servings with cheese.