What could be better than a family dinner that starts with a simple chicken soup with fresh vegetables and herbs? You should not strictly follow my recipe, each hostess will add her own vegetables to taste.
Water: 2 Liters
Chicken meat: 500 grams
Onion: 2 pieces
Garlic: 1 clove
Carrot: 1 piece
Canned beans: 300 grams
Asparagus beans: 50 grams
Canned corn: 100g
Bay leaf: 1 piece
sweet pea pepper: 4 pieces
Hot red pepper: 1/3 Teaspoon flakes
Salt: 1 teaspoon
Ground black pepper: Taste
tomato puree: 1/2 cup
Lemon: 1/3 pieces for filing
Green onion: 3 pieces for filing
First of all, pour the meat with water, bring to a boil, cook for 5 minutes, drain the broth. Also pour meat with fresh water, bring to a boil and reduce heat. Add peeled onion, celery, allspice, bay leaf. Cover with a lid, cook for 1-2 hours. The meat is necessary to pull away from the bone. Remove the meat, remove from the bone, strain the broth, discard the vegetables.
Prepare the rest of the ingredients. Wash onions, carrots, peel.
Grate the carrots on a coarse grater, chop the onion and garlic, cut the celery into thin slices. Fry carrots in hot oil until golden brown. Then add the onion, garlic and celery, cook until the onion is soft.
Add white and asparagus beans, corn. Cook for 2 minutes. Add tomato puree, bring to a boil. Put the roast in the broth, salt and pepper to taste. Cook over low heat for 5 minutes.
Serve the soup with chicken meat, green onions and a lemon wedge.
In the classic version of the soup, two types of fish are used i.e, for boiling the broth and for serving the soup. Prefer boneless fish and carefully strain the finished broth! Let's get started.
A fish: 250 grams salmon + small fish
Potato: 150 grams
Onion: 75 grams
Carrot: 75 grams
parsley root: 1 piece for the broth
Bay leaf: 2 pieces for the broth
Butter: 70 grams
Dill: 1 bunch
Ground black pepper: Taste
Prepare food. Let's get started.
Put the fish for cooking the broth in a saucepan, add the parsley root, bay leaf, salt. Cover with cold water, bring to a boil and boil the broth. From the finished broth, remove the ridges of the fish, strain it through cheesecloth. If there is a lot of meat on the ridges, then remove it and return it to the broth. If you cook from small fish, then after cooking it must be thrown away, like parsley root, spices. On average, boil the broth for 30 minutes.
Finely chop the carrot and onion. Saute vegetables in butter until it becomes soft.
Cut potatoes into many small pieces.
Put the potatoes in the strained broth, boil it for 15 minutes. Then you can add portioned pieces of meat, fried vegetables, boil the soup for 10 minutes.
At the end of cooking the soup, add the chopped dill and ground black pepper, finaly turn off the stove. Classic fish soup is ready! Serve hot, enjoy!
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