Ciorbă Rădăuțeană

Ingredients

• 300 g Chicken Thigh
• 1 tbsp Sunflower Oil
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Parsnip
• 120 g Celery Root
• 2 pcs Bay Leaves
• 1.5 tsp Black Pepper
• 1.0833333333333333 tbsp Kosher Salt
• 1.9 l Water
• 4 pcs Garlic
• 50 g Long Grain Rice
• 250 ml Bors
• 120 g Sour Cream
• 1 pcs Egg Yolk
• 2 tbsp Lovage
• 1 tsp White Wine Vinegar

Method

1. Pat {chicken_thigh} dry so the broth stays clear, then place in a medium pot with {water}, half the {onion}, half the {carrot}, half the {parsnip}, half the {celery_root}, {bay_leaves}, {black_pepper}, and {kosher_salt}. Bring to a gentle simmer over medium heat, skim any foam, then cook at a bare bubble until the {chicken_thigh} is tender and the broth smells rich.
2. Heat {sunflower_oil} in a saucepan over medium-low heat. Add the remaining {onion}, {carrot}, {parsnip}, and {celery_root} with a pinch of {kosher_salt}, and sweat slowly until softened, glossy, and sweet-smelling without taking color. Stir in {garlic} and cook until fragrant.
3. Lift out the {chicken_thigh} and let it cool briefly, then strain the broth and discard the spent {onion}, {carrot}, {parsnip}, {celery_root}, and {bay_leaves}. Pull the {chicken_thigh} into bite-size shreds while still warm so it stays juicy.
4. Bring a small pan of salted water to a steady boil over medium heat, add {long_grain_rice}, and cook until tender but not blown out. Drain well so the grains stay separate for the soup.
5. Pour the strained broth into the saucepan with the sweated vegetables over medium heat. Add the shredded {chicken_thigh}, cooked {long_grain_rice}, and {bors}, then simmer gently until the flavors meld and the soup tastes round and lightly tangy. Taste and adjust with {kosher_salt}, more {black_pepper}, and {white_wine_vinegar} if you want a sharper finish.
6. Whisk {sour_cream} with {egg_yolk} in a bowl until smooth. Ladle in hot soup gradually while whisking so the {egg_yolk} warms gently and does not curdle.
7. Lower the heat under the soup to very low and stir in the tempered {sour_cream} mixture. Warm gently until silky and lightly thickened without boiling, then add {lovage} for a fresh aromatic lift and serve hot.