Ingredients
- 30 g white rice (long grain)
- 300 ml broth
- 100 g chicken breast
- 1 medium carrot
- 1 small parsnip
- 1 spring onion
- 2 tsp dill
- 1 lemon, cut into slices
- 1 egg yolk
- 40 ml sour cream
- 2 tbsp olive oil
- A pinch of salt
Instructions
- Peel the carrot and parsnip and cut them into small cubes. Heat the olive oil in a small pan. Add the vegetables and cook, tossing occasionally, until tender (approx. 4–6 minutes).
- Bring the broth to a simmer. Finely slice the chicken and add it to the broth. Cook for 10 minutes.
- Wash the rice and stir it into the broth. Cover and cook over a medium heat for approximately 15 minutes until the rice and chicken are done. Then, add the sautéed vegetables and cook for another 5 minutes.
- In a small bowl, mix the egg yolk with the sour cream. Gradually stir in some of the hot broth (liquid only). Pour this mixture over the main broth and stir carefully. If too creamy, dilute it with a small glass of water and mix again.
- Chop the spring onion and add it to the broth. Top with fresh dill and lemon slices. Add a pinch of salt,
if necessary, but remember there is already salt in the broth base.
Recipe & Picture: Paula Soryano
