Serbian Chicken Soup

Ingredients

• Cut a fowl
• about one quart of water
• a carrot
• a parsnip
• some celery
• parsley
• an onion
• a few whole black peppers
• a tablespoon of lard
• yi tablespoon of flour
• some paprika
• the yolk of an egg beaten
• three tablespoons of cream

Method

1. 1

   Cut fowl into pieces, put in kettle with water.

2. 2

   When half cooked, add salt and vegetables.

3. 3

   In a separate pan, brown lard and flour, add paprika, then to soup.

4. 4

   Just before serving, stir in beaten egg yolk with cream.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 5. The excerpt below is the record exactly as published.

SERBIAN CHICKEN SOUP Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, 1 8 Allied CooKery parsnip, some celery and parsley, an onion, and a few whole black peppers. In a separate pan put a tablespoon of lard and yi tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an ^gg beaten with three tablespoons of cream

Cook this with the app: pantry check, scaling, and the assistant.