Zeamă cu Pui și MăcrișChicken and Sorrel Noodle Soup

Name: Zeamă cu Pui și Măcriș (Chicken and Sorrel Noodle Soup)
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 6
Cuisine: Moldova
Ingredients: 1 pcs Whole Chicken; 3 l Water; 1 pcs Onion (whole); 120 g Carrot (cut into thin strips); 2 pcs Bay Leaf; 12 g Salt; 300 ml Fermented Wheat Bran Liquid; 180 g Egg Noodles; 150 g Sorrel (washed and roughly chopped); 10 g Garlic (crushed); 2 g Black Pepper; 12 g Lovage (finely chopped); 3 g Lovage (finely chopped); 12 g Fresh Parsley (finely chopped); 3 g Fresh Parsley (finely chopped); 12 g Fresh Dill (finely chopped); 3 g Fresh Dill (finely chopped)

A Moldovan zeamă variation with chicken, vegetables, noodles, sour cream, and sorrel for a fresh tart note. Zeamă is prepared in several household forms.

Prep

25m

Cook

1h 35m

Serves

Estimated

Nutrition

Per serving

691kcal

Calories

51g

Protein

39g

Fat

29g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

1pcs
Whole Chicken
3l
Water
1pcs
Onion (whole)
120g
Carrot (cut into thin strips)
2pcs
Bay Leaf
12g
Salt

Soup

300ml
Fermented Wheat Bran Liquid
180g
Egg Noodles
150g
Sorrel (washed and roughly chopped)
10g
Garlic (crushed)
2g
Black Pepper
12g
Lovage (finely chopped)

Garnish

3g
Lovage (finely chopped)

Soup

12g
Fresh Parsley (finely chopped)

Garnish

3g
Fresh Parsley (finely chopped)

Soup

12g
Fresh Dill (finely chopped)

Garnish

3g
Fresh Dill (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the chicken in a large pot with the water and bring it just to a boil over medium heat. Skim the foam, then add the onion, carrot, bay leaves, and salt.
02
Lower the heat and simmer the broth gently at about 95°C (203°F) until the chicken is fully tender and the broth tastes rich, until the chicken reaches 74°C (165°F).
03
Lift out the chicken and let it cool enough to handle. Remove the meat from the bones and tear it into bite-size pieces. Strain the broth and return it to the pot.
04
Bring the strained broth back to a gentle simmer, add the fermented wheat bran liquid, and cook for a few minutes so the sour flavor mellows slightly.
05
Add the egg noodles and cook until tender. Return the shredded chicken to the pot, then stir in the garlic and black pepper, until the chicken reaches 74°C (165°F).
06
Stir in the sorrel and cook just until wilted and tender.
07
Stir in the lovage, fresh parsley, and fresh dill just before serving, then sprinkle the garnish herbs on top.

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