Moldovan Sour Chicken Noodle Soup (Zeamă)
Zeamă Say it: ZEH-ah-muh
Moldovans often begin a holiday meal or a Sunday table with zeamă, a clear chicken broth sharpened with borș or lemon. Tender shredded chicken and fine egg noodles share the bowl with root vegetables, while lovage adds a green, aromatic note. The balance of rich stock, gentle tartness, and fresh herbs is what makes it memorable. Hand-cut noodles take a little effort, but the dough rests while the broth simmers.
Moldovan Sour Chicken Noodle Soup (Zeamă)
Zeamă
Pronounced ZEH-ah-muh
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 10 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the broth
For the homemade noodles
To finish
Method
Put the chicken into a large heavy-bottomed pot and pour in the cold water. Set over medium-high heat and bring to a boil, removing the gray foam as it collects on top. Add the onion, carrots, parsley root, celery, bell pepper, 2 tsp salt, and peppercorns. Lower the heat, leave the lid partly on, and cook at a gentle simmer for 1½–2 hours, until the chicken is very soft and the broth has turned golden and aromatic.
While the broth cooks, prepare the noodles. Whisk the eggs with ¼ tsp salt in a medium bowl. Add the flour little by little, stirring until the mixture becomes a firm dough. Transfer to a floured work surface and knead for 5–8 minutes, until supple and smooth. Cover with a clean towel and let rest for 20–30 minutes.
Roll the dough as thinly as you can, about 1/16 inch (1.5 mm). Leave it to dry for 10–15 minutes, until the top no longer feels tacky. Roll it up loosely, then cut across into 1/4-inch (6 mm) strips. Sprinkle with a little flour and spread the noodles on a tray.
Lift the chicken and vegetables out of the broth with a slotted spoon. Pour the broth through a fine sieve into a clean pot. Discard the onion, parsley root, celery, and bell pepper; slice the cooked carrots and keep them aside. Pull the chicken meat into shreds, removing skin and bones.
Return the strained broth to a gentle boil. Add the shredded chicken and sliced carrots. Add the noodles and cook for 3–5 minutes, until tender with a slight chew.
Stir in 2 tbsp borș or lemon juice, taste, and add more if the soup needs it. Let it simmer for 1–2 minutes, then add salt if necessary.
Take the pot off the heat and stir in the chopped lovage and parsley. Put the lid on and leave for 5 minutes before serving.
Regional variant: Zeamă with potatoes (zeamă cu cartofi)
Peel 2–3 medium potatoes, cut them into chunks, and add them to the broth for the last 30–40 minutes of simmering so they soften while holding their shape. Lift them out with the other vegetables, then put the potato chunks back into the soup along with the chicken, carrots, and noodles. For a more potato-heavy bowl, use half the noodles or leave them out.
Cook's notes
- Keep the broth at a low simmer and remove the foam carefully during the first 10 minutes if you want it as clear as possible.
- Lovage is the herb that gives zeamă its familiar flavor; when it is unavailable, combine celery leaves with flat-leaf parsley.
- Stir in the souring liquid at the end so it stays vivid; begin with the smaller amount and taste before adding more.
Serve with
Ladle it hot with crusty bread or mămăligă, and pass sour cream or hot pickled peppers at the table.
Make ahead and storage
The broth and the noodles can be prepared one day in advance and kept in separate containers in the refrigerator. When serving, warm the broth and add the noodles and finishing ingredients at the last moment.
