Traditional Romanian Zeama

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 1 onion, chopped 1 onion, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 10 black peppercorns 10 black peppercorns
• Juice of 3 lemons Juice of 3 lemons
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken pieces, carrots, parsnips, onion, celery, garlic, bay leaves, and black peppercorns.
2. 2.
   Fill the pot with enough water to cover the ingredients.
3. 3.
   Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces from the pot and set them aside to cool slightly.
5. 5.
   Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
6. 6.
   Return the shredded chicken to the pot and add the lemon juice. Stir well and season with salt to taste.
7. 7.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Remove the bay leaves and peppercorns from the soup.
9. 9.
   Serve the Zeama hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before adding them to the pot to reduce the fat content of the soup.

Tips & Tricks

• For a richer flavor, you can roast the chicken pieces before adding them to the soup.
• If you prefer a thicker soup, you can add a small amount of cornstarch mixed with water to the soup and simmer for a few more minutes.
• Feel free to customize the vegetables used in the soup according to your preference.

Serving advice

Serve the Zeama hot in bowls, garnished with fresh parsley. It pairs well with crusty bread on the side.

Presentation advice

To enhance the presentation, you can sprinkle some lemon zest on top of the soup before serving. Additionally, serving the Zeama in colorful ceramic bowls adds a touch of elegance to the dish.