Potroace soup: Romanian poultry offal soup with sauerkraut brine

Method

1. 1

   Scalding the offal

   Scald the crop with boiling water, then drain it.

   5 min
2. 2

   Simmering in salted water

   Bring the chicken and crop to the boil in cold, salted water, skim off the foam, then simmer gently under a lid over a low heat for about an hour.

   60 min
3. 3

   Adding the vegetables

   After 30–40 minutes of cooking, add the grated carrot, celeriac and parsley root to the soup along with the pepper.

   5 min
4. 4

   Frying and rice

   Fry the onion, chilli pepper and tomato separately in fat, then stir them into the soup. Add the rice towards the end of cooking.

   10 min
5. 5

   Sauerkraut brine

   Heat the sauerkraut brine separately, then pour it into the soup.

   5 min
6. 6

   Egg liaison

   Mix the sour cream, egg yolk and a little water, thin with a ladleful of the hot soup, then stir it back into the pot. Serve hot, sprinkled with parsley.

   5 min