Zupa Cytrynowa

Ingredients · 5 servings

• 700 gChicken wing
• 180 gCarrot, peeled
• 100 gParsley root, peeled
• 120 gCeleriac, peeled
• 80 gLeek, cleaned
• 100 gOnion, peeled and halved
• 100 gRice, rinsed
• 2Lemon, juiced
• 3Egg yolk, separated
• 150 gSour cream
• 4 gLemon zest, finely grated
• 15 gFresh dill, chopped (to serve)
• 10 gSalt
• 2 gBlack pepper, freshly ground
• 2000 mlWater, cold

Equipment

stovetop, large pot, ladle, sieve, mixing bowl, whisk, knife, cutting board, grater, tongs, serving bowls

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a large pot, ladle, sieve, bowl, whisk, knife, board, grater, tongs, and serving bowls. · 8 min

   What to look for: All ingredients are measured, vegetables are cleaned, and tools are within reach.

2. 2
   Start Broth

   Place chicken wings, carrot, parsley root, celeriac, leek, onion, and water in the pot; bring to a gentle simmer, skimming foam. · 7 min

   What to look for: Small bubbles rise and gray foam appears on the surface.

3. 3
   Simmer Stock

   Simmer the broth gently for 45 minutes, keeping bubbles small so the stock stays clear and the chicken cooks through. · 45 min

   When it is done: Chicken wing meat reaches 74°C / 165°F and pulls easily from the bone.

4. 4
   Strain Broth

   Strain the broth through a sieve into a clean pot; reserve the wings and carrot, then discard the remaining cooked vegetables. · 5 min

   What to look for: The strained broth is clear, and the wings and carrot are separated.

5. 5
   Cook Rice

   Add rice to the strained broth and boil gently for 15 minutes, stirring now and then, until the grains are tender. · 15 min

   What to look for: The rice grains are swollen and soft, and the broth looks slightly fuller.

6. 6
   Return Chicken

   Pull chicken meat from the bones and slice the carrot; return both to the pot with the tender rice and hot broth. · 6 min

   What to look for: Shredded chicken and carrot slices are evenly distributed in the soup.

7. 7
   Whisk Cream Base

   Whisk egg yolk, sour cream, and fresh lemon juice in a bowl until smooth, pale, and ready to enrich the soup. · 3 min

   What to look for: The mixture is smooth, glossy, and pale yellow with no streaks of yolk.

8. 8
   Temper Eggs

   Temper the egg mixture by slowly whisking in hot broth, 1 ladle at a time, until the bowl feels warm and fluid. · 4 min

   What to look for: The tempered mixture is warm, smooth, and pourable, with no curdled bits.

9. 9
   Finish Off Heat

   Remove the pot from heat and pour in the tempered mixture while stirring constantly; do not let the soup boil again. · 2 min

   What to look for: The soup turns creamy and lightly opaque without scrambled egg threads.

10. 10
    Season Soup

    Season with salt, black pepper, and lemon zest; taste for a bright, creamy balance without harsh acidity. · 2 min

    What to look for: The soup smells fresh and lemony, with visible flecks of zest.

11. 11
    Serve Hot

    Ladle the soup into warm bowls and garnish each serving with fresh dill for the classic Polish finish. · 2 min

    What to look for: Each bowl is steaming, creamy, and topped with bright green dill.