List of ingredients
– 2 chicken thighs
– 3-5 tablespoons of yogurt (I used 2-3 tablespoons of 1.5% fat and 1 tablespoon of 10% fat)
– 1 egg yolk
– 1-2 tablespoons of flour
– 4-5 garlic cloves, depending on size
– 1 tablespoon of butter
– Vinegar (fruit or vinegar essence)
– Salt
– Chili powder
– Sweet paprika
Preparation:
Wash the chicken thighs and bring to a boil with 1 liter of water and 2 cloves of garlic. Cook until the meat is cooked and tender.
In the meantime, prepare the yogurt sauce by mixing the yogurt, egg yolk, and flour well. Add a little warm water (to make a creamy mixture without lumps) and set aside.
Once the chicken is cooked, remove the skin and bones. Pull the meat into small pieces. Strain about 300-400g of the chicken stock, depending on how much is left after cooking, and add about 300-400g of hot water, adjusting the thickness to your liking. Bring the meat pieces to a boil with the water and chicken stock. Press in 2-3 cloves of garlic. Slowly add the reserved yogurt sauce by first adding a little of the hot soup to the yogurt sauce, stirring and adjusting the temperature of the soup so the yogurt mixture doesn’t curdle. Once it has reached about the right temperature, pour the mixture into the soup and bring to a gentle boil, stirring constantly. Season with salt.
Heat a tablespoon of butter in a small pan. Sauté the paprika and sweet paprika, then drizzle in the buttered paprika sauce just before serving.
Vinegar is an important ingredient in this soup. You can use any vinegar, such as fruit vinegar or vinegar essence. It’s best to serve the vinegar in a small container at the table so that the person serving it can decide for themselves how many drops of vinegar they want.
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