4 Servings 30 min Cook
4 Grams Chicken Breast
3/4 Grams Celery
1 Medium Carrots
1 Large Onions
2 Large yolk (separated from white) Egg Yolk
3/4 Cup Sour Cream
1 Fruit without seeds Lemons
10 Sprig Dill
1 Dash Pepper
1/2 Grams White Rice
Put the chicken breast to boil in cold water (enough water to cover the chicken entirely) together with half an onion and a few laurel leafs.
When water starts to boil add a small tbsp of salt.
When the breast is boiled through (should be firm to touch, cut to check), remove it from the water (together with the leafs and the onion) and put in at once the fresh chopped onion (the other half), the carrot cut in cubes and the grated celery (the root, not the leafs).
Put also two big tbsp of rice.
Meanwhile the vegetables and the rice are boiling, cut the breast in cubes and prepare the dressing (mix the yolk eggs with the sour cream, which must be at least 18% fat).
Don't forget to stir, from time to time, so the rice won't stick to the bottom.
When the vegetables are boiled, add the breast back in.
The dressing should be put very carefully into the soup, so the eggs will not curdle.
So, at first, add one ladle of soup into the bowl that is holding the dressing and keep constantly stirring!
Add another ladle into the bowl and stir.
Now pour the dressing slowly into the soup pot and keep stirring for about one minute.
Squeeze half a lemon, add ground pepper and salt.
Switch off the stove and put the chopped dill.
Enjoy! {most important: the FAT sour cream, the dill, and not forgetting to stir!}
