Joe Roshkovsky
There’s nothing quite like a hearty bowl of chicken soup to chase away the chill of a brisk Estonian winter evening. Kanasupp köögiviljadega, or chicken soup with vegetables, is a beloved staple in Estonian cuisine, cherished for its comforting warmth and vibrant flavors. This nourishing dish brings together tender chicken, an abundance of fresh garden vegetables, and a symphony of herbs and spices, resulting in a flavorful soup that is as healthful as it is delicious. Perfect for family dinners, winter gatherings, or cozy nights at home, this soup is a heartfelt way to savor the simplicity and richness of Estonian culinary tradition.
Ingredients:
– 1 whole chicken (approximately 3 to 4 pounds), skinned and cleaned
– 2 tablespoons of olive oil
– 2 large onions, chopped
– 4 cloves of garlic, minced
– 4 medium carrots, sliced into rounds
– 3 medium potatoes, diced
– 2 celery stalks, chopped
– 2 parsnips, peeled and chopped
– 1 small head of white cabbage, coarsely chopped
– 8 cups of water or chicken stock
– 2 bay leaves
– 1 teaspoon of black peppercorns
– Salt to taste
– A handful of fresh dill, chopped
– A handful of fresh parsley, chopped
Instructions:
1. Prepare the Chicken:
Begin by removing excess fat from the chicken. Rinse it under cold water and pat it dry. In a large soup pot, heat olive oil over medium heat. Add the whole chicken and brown it on all sides for about 5-7 minutes. This will help seal in the flavors and render some of the fats for a richer soup.
2. Sauté Aromatics and Vegetables:
Remove the chicken and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and aromatic. This should take about 3-4 minutes. Next, add the carrots, potatoes, celery, and parsnips. Stir and cook for an additional 5 minutes, allowing the vegetables to release their flavors.
3. Simmer the Soup:
Return the chicken to the pot and add water or chicken stock to cover. Toss in the bay leaves and black peppercorns. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for about 60 minutes, or until the chicken is fully cooked and tender.
4. Add Cabbage and Season:
Once the chicken is tender, add the coarsely chopped cabbage to the pot. Allow it to cook for an additional 20 minutes. Season the soup with salt, adjusting to your taste preference.
5. Shred Chicken and Finish:
Carefully remove the chicken from the soup and allow it to cool slightly. Shred the meat off the bones, discarding the bones and returning the meat to the pot. Add the fresh dill and parsley, stirring to combine.
6. Serve:
Remove the bay leaves before serving. Ladle the hot soup into bowls, ensuring a generous portion of both vegetables and chicken in each serving.
Cooking Tips & Suggestions:
– For an extra burst of flavor, consider adding a splash of apple cider vinegar or a squeeze of fresh lemon juice before serving.
– This soup pairs beautifully with crusty rye bread or a side of traditional Estonian kuih.
– If you prefer a creamier texture, stir in a dollop of sour cream before serving.
Pairing Ideas:
Enjoy kanasupp köögiviljadega with a side salad of greens and pickled vegetables for a wholesome, balanced meal. Finish with a slice of berry crumble for a sweet conclusion to this heartwarming dish.
The Unsung Magic of Estonian Chicken Soup: Secrets You Haven’t Heard Before
Estonian chicken soup, or kanasupp köögiviljadega, might be the star of many winter dinners, but what else does this dish represent in Estonian cultural heritage? Beyond just a meal, it embodies a test of tradition, health philosophies, and even some surprising controversies.
Did you know? The inclusion of parsnips in Estonian chicken soup adds not just flavor but a dose of history. This root vegetable, once overlooked, is seeing a resurgence, thanks to its ample supply of vitamins C and K, crucial for immune function and bone health, respectively.
Unusual Controversies: While the traditional recipe sticks to its roots, some modern chefs are experimenting with unconventional additions like turmeric and even ginger, stirring debates among purists about what constitutes an “authentic” kanasupp.
Questions Uncovered: Can this staple winter dish be transformed into a summer favorite? Absolutely! By swapping some ingredients for lighter variations like zucchini and peas, and serving it chilled, Estonian chicken soup can seamlessly transition into a refreshing summer consommé.
Why is water sometimes preferred over chicken stock in this dish? Meat stocks can overpower the delicate balance of the vegetables and herbs, which is why purists often recommend water to let all flavors shine equally.
For more traditional recipes and international dishes, visit BBC and Food Network for delightful culinary insights. Experience the full spectrum of Estonian flavors and discover a world beyond the conventional bowl of soup.
