Cook the Smoked Chickpeas:
- Heat a bit of oil in a pan and fry the smoked chickpeas until they gain a little color and texture, about 2-3 minutes.
3 Prepare the Vegetables:
- Chop the onion, carrots, red bell pepper, and celery (or celery root).
- Crush the garlic cloves (optional, but adds great flavor).
4 Cook the Vegetables:
- In the same pan, add the chopped vegetables and garlic, and cook for 2 minutes until they soften and change color.
5 Assemble the Soup:
- Once the chickpeas are fried and the vegetables are slightly cooked, add everything into a large pot.
- Pour in the broth (vegetable or chicken) and add a glass of borscht for tanginess (optional).
- Add salt and pepper to taste, and bring everything to a boil. Let the soup simmer for about 10-15 minutes.
6 Prepare the Soup Dressing:
- In a separate bowl, mix 2 egg yolks with 2 tablespoons of Greek yogurt.
- Slowly incorporate some hot soup liquid into this mixture to temper the eggs, then gently stir this back into the soup to add creaminess.
7 Finishing Touches:
- Add fresh parsley to garnish and stir everything well.
- Let the soup simmer for a couple of minutes, then taste and adjust seasoning if needed.
8 Serve:
- Serve the soup hot, and enjoy it with a sprinkle of extra pepper and onion if desired.
