Gooseberry Soup / Supa de agrise

Directions

Cut a small spring chicken into pieces, place in a pot of cold Water and bring to a boil.

Add 2 large cubed carrots, 2 stalks of Celery, one chopped onion, one parsley root, a teaspoonful of chopped chives, one large fresh tomato, one cup of gooseberries and salt and pepper to taste. Cook until all the vegetables are tender, then remove from the fire.

Beat together 2 eggs and one cup of sour cream in a serving soup bowl. Add the hot soup slowly to the cream mixture, stirring constantly. Sprinkle the soup with one tablespoonful of very finely chopped parsley.