Rădăuți chicken soup with soured cream and garlic (Ciorbă rădăuțeană)

1. Put the chicken legs in a large pot, cover with about 3 litres of cold water, bring slowly to the boil and carefully skim off the foam.

2. Add the peeled whole onion, carrots, parsley root, celeriac and bay leaves, season with salt and simmer over low heat for 1 hour until the meat is tender.

3. Lift out the chicken, strip the meat from the bones and shred it; remove the vegetables (you can slice the carrots and return them), strain the broth and pour it back into the pot.

4. In a bowl, whisk the soured cream smooth with the egg yolks, then slowly trickle in a ladleful of hot broth, stirring constantly so the egg doesn't curdle.

5. Pour the cream mixture into the soup, return the meat, stir in the crushed garlic and vinegar, season with pepper and heat gently to just below boiling – it mustn't boil again.

6. Serve sprinkled with chopped parsley, with hot peppers.

Tip: This is the ciorbă of Rădăuți in Bukovina, one of the most popular soups in Romanian cooking; its sour, garlicky flavour is the secret, so add the vinegar to taste. For a hearty lunch, cook a handful of rice in it too.