A Chicken Soup And Rinfleš With Dill Sauce

Soup: 6 medium sized potatoes, 7 large carrots, 1/4 big celery root, 2 large parsley roots, 1 small parsnip root, 1 whole garlic, 2 small onions 1 large chicken, 5-6 black pepper seeds, 1 bay leaf, 2,5 l water.

Slightly roast onions, on a foil.

Put all the ingredients in a large pot and cook.

The vegetables will be cooked before the meat (check it with your fork, if it comes in easily then it's done), so after it's cooked remove it from the pot and continue to cook meat some more. When the meat is done too, sift soup in another pot and boil. In the meantime prepare the dumplings.

For the dumplings: Beat 1 egg white, then stir in 1 egg yolk, some parsley leaves and gradually stir in 70-100 g semolina. When soup boils, reduce heat and take amounts of 1 tsp of mixture and place in a pot. Cook until soft.

For the sauce: Slightly heat 2 Tbsp oil and add 3 Tbsp corn starch dissolved in cold water. Stir continuously. Pour in 200 ml soup and 1 tsp chopped dill and 2 Tbsp sour cream (20% milk fat). Rinfleš are actually vegetables and meat that used to cook soup. It's always served with either this or tomato sauce.

A way to use leftover meat and vegetables from making soup:

Chicken & Vegetables Paté

Recept na srpskom.