1 chicken breast

2 chicken thighs

3 carrots

1 celery root

1 parsnip

1 onion

4 garlic cloves

2 egg yolks

230 grams (1 cup) sour cream

Juice from 1 lemon

1 parsley bunch

Salt and pepper to taste


  1. In a soup pot, add 3 or 4 litres of water and the chicken parts. The water amount depends on your soup pot size. Boil for at least 1 hour, skimming the foam each time it rises to the surface.
  2. Add the carrots, celery root, parsnip, onion, and boil for 30-45 minutes, or until the vegetables are cooked.
  3. Remove the vegetables and the meat from the pot. Discard the onion and the parsnip. Shred the carrots and the celery root with a grater, and chop the chicken meat into pieces. Put the vegetables and meat back in the pot.
  4. Put 2 ladles of soup in a bowl and let them cool for 2-3 minutes.
  5. In another bowl, beat the egg yolks and mix with the sour cream. Press the garlic and add it to the cream mixture. Gradually add the 2 ladles of soup and whisk well. This will help temper the sour cream mixture, so that it won’t curdle.
  6. Add the lemon juice, salt and pepper to taste, and let the soup boil for another 5 minutes.
  7. Turn off the heat, then add the sour cream mixture while stirring continuously with a whisk.
  8. Add the finely chopped parsley and serve.