Chicken Soup from Styria, Austria

This recipe is from the same issue as the Raspberry Cake.  It is called a Styra classic.

For a good result, there is a lot of work to do. I fought a bit with the "translation" of the recipe. It is in Austrian German. That differs in many words.

First step is the preparation of a chicken soup. I had a box of chicken wings in the fridge. I wanted to cook them in the Air fryer. Instead they went in a pot with vegetables and spices and were cooked for 45 minutes. The chicken stock went through a fine mesh sieve in a jar. That went in the fridge over night. Taking the fat off the next day makes it better for the soup.

First step on the second day was simmering the chicken breast in the stock. But it was no longer only the stock. White balsamic vinegar and bay leaves were added. Then the chicken breast came out after 15 min and rested covered on the side.

During that time cook the potatoes. Peel them and cut in two pieces. 

Cutting the veggies in Brunoise or small cubes takes time. But the visual effect in the soup later is great. Take your time and a sharp knife. Cook the veggies in the stock. Don't be surprised if they are still al dente after 12 min. The vinegar in the stock is the reason for it.

Melt a lot of butter in a pan and sauté the potatoes for 10 min, turning them often. Chop some parsley to finish them.

Chop chives and start with a soup ladle full of veggie soup. Cut slices from the chicken breast and add that with some buttery potato to the soup.

Grated horseradish on top and some chives and the soup is ready to serve. Best serve it with an additional plate. People will cut the chicken and the potatoes easier that way.

Ingredients for 4:

200 g carrots, 200 g kohlrabi, 40 g leek, 120 g celeriac

2 bay leaves, 3 tbsp white balsamic vinegar

750 ml homemade chicken stock

80 g horseradish, 30 g chives

400 g potatoes

40 g butter, 2 tbsp parsley