Golden Matchstick Soup
Golden Matchstick Soup
This recipe from Black Sea by Caroline Eden is similar to the soup at Kompot, a famous Odessan cafe.
Ingredients
- 1 celery stick, roughly chopped
- 2 onions, roughly chopped
- 1 garlic clove, chopped
- 3 carrots, 2 roughly chopped and one grated
- 3 tbsp chopped flat-leaf parsley, plus a small bunch of stalks, chopped
- 2 tbsp vegetable oil
- 2 pounds skinless chicken thighs or drumsticks
- 2 fresh bay leaves
- 2 cups chicken stock
- 4 cups water
- 8 3/4 oz linguine, snapped into matchstick lengths
- 3 tbsp chopped dill
- 4 lemon slices
- salt and pepper
Instructions
- In a large pan or dutch oven over medium heat, saute the celery, onions, garlic, chopped carrots and chopped parsley stalks in the oil until soft and flossy. Season with salt and pepper.
- Add the chicken and bay leaves, and cover with the stock and water. Bring to a boil and simmer gently, with the lid tightly on, for 1 1/2 to 2 hours.
- Strain the soup through a sieve, discarding the vegetables. Keep the chicken for another use.
- Return the broth to the casserole and add the grated carrot and cook over medium heat for 10 minutes until soft. Add the linguine and cook for 10 minutes or until the pasta is cooked, adding more stock or water if it is too thick.
- Remove from heat, season to taste and scatter the dill and parsley over, Add the lemon slices and let it rest for 10 minutes before serving.
