Croatian Sour Soup
Warm up with the comforting tang of Croatian Sour Soup, a traditional dish that balances rich flavors with a refreshing, zesty twist. This hearty soup starts with tender, bone-in chicken thighs simmered to perfection alongside aromatic vegetables like carrots, parsnip, celery root, and onion. A unique blend of white vinegar, lemon juice, and eggs creates the signature "sour" depth, while freshly chopped parsley adds a vibrant, herbal finish. Thickened gently with flour and brightened with a kick of black pepper, this soup achieves a velvety texture that's both satisfying and light. Perfect as a standalone dish or paired with crusty bread, this recipe is a culinary escape that brings the heart of Croatian cuisine to your table. Ready in just about 80 minutes, it serves four, making it an ideal dish for family dinners or intimate gatherings.
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Recipe Information
Ingredients
- 500 g chicken thighs (bone-in)
- 2 medium carrots
- 1 medium parsnip
- 100 g celery root
- 1 medium yellow onion
- 2 cloves garlic cloves
- 3 tbsp white vinegar
- 2 tbsp lemon juice
- 2 large eggs
- 2 tbsp fresh parsley (chopped)
- 1 bay leaf
- 1 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 L water
Instructions
Rinse the chicken thighs under cold water and place them in a large pot. Add 1.5 liters of water, a pinch of salt, and the bay leaf. Bring to a boil over medium heat, skimming any foam that rises to the surface.
Peel and dice the carrots, parsnip, celery root, and onion into small, even pieces. Mince the garlic.
Once the broth comes to a boil, reduce the heat to low and add the diced vegetables and minced garlic. Simmer for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the pot and set aside to cool slightly. Shred the meat off the bones and return the shredded chicken to the pot. Discard the bones.
In a small bowl, whisk together the eggs, white vinegar, lemon juice, and all-purpose flour. Gradually ladle a small amount of warm broth into the mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the egg mixture back into the soup, stirring continuously to blend it well. Allow the soup to simmer gently for an additional 5-10 minutes, letting the soup thicken slightly.
Season the soup with salt and black pepper to taste. Stir in the freshly chopped parsley just before serving.
Serve the soup hot, garnished with extra parsley if desired. Pair it with a slice of crusty bread for a complete meal.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.7 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2879 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
