This soup is a less common form of using quince in our country. It can be made from chicken or duck. A very unusual taste for those who only know the quince cream soup, but it is worth trying it because it is a very tasty, piquant, meaty soup.
- 1 kg (~2 lb) chicken or duck bone-in parts (backs, wings, feet, giblets)
- 2,5 l (~8-10 cups) water
- 3 parsley roots, peeled and chopped
- 2 carrots, peeled and chopped
- 3 thin slices of celery root, peeled and chopped
- 1 small whole onion, peeled
- 2-3 leaves of lovage
- 10-15 whole black peppercorns
- 1,5 level tsp. salt (or to taste)
- 400 g (~1/2 lb) quince, corned and roughly chopped
- 1 egg yolk
- 1 level tbsp. flour
- 2 tbsp. sour cream
- 50 ml (~1/4 cup) water
- 2 tsp. fresh parsley leaves, chopped
Put the chicken / duck parts in a large soup pot and cover with cold water. Bring it to the boil and skim off foam.
Add in carrots, parsley, onion, celery root, lovage leaves, peppercorns and the salt. Cover the pot.
To simmer the soup, adjust the heat down until gentle bubbling. Cook until the meat softens.
Take everything out of the pot, the onion is not needed anymore, throw it away. Strain the broth.
Pour the broth back to the pot and add the quince pieces to cook until they are soft.
In a bowl mix together the egg yolk, flour, water and the sour cream. Use this mixture to thicken the soup.
Ladle a little soup on the sour cream mixture, so it takes over the soup temeperature and it is easier to avoid clumping.
Pour thickening agent slowly in the soup while stirring continuously.
Cook it for 1-2 minutes. Turn off the heat.
Put the meat and the vegetables back into the soup, and add the chopped parsley leaves.