How to cook soup with chicken

in #cooking6 years ago

How to cook soup with chicken

Classic borsch is associated with fat rich broth that is not quite suitable for the summer season. we prepared a light version of the beloved soup of all: with chicken and without frying.



Image source

Ingredients:


  • 400 g chicken fillet;
  • 4 medium potato tuber;
  • half a head of white cabbage;
  • 1 medium carrot;
  • 1 average beet;
  • 1 tomato;
  • 1 onion;
  • 2 cloves of garlic;
  • pepper;
  • salt;
  • greenery;
  • sour cream.

Cooking


  • Wash the chicken fillet, clean it from excess fat, cut into pieces.
  • Finely chop the onion and garlic; cut the tomato into small cubes.
  • Cut potatoes into slices, carrots into small cubes or grate.
  • Cabbage finely shred. Beets rub on a medium grater.
  • Put the chicken fillet in a deep pan, cover with water (2–2.5 l) and set on medium heat. Salt the broth.
  • Remove the formed foam with a skimmer. Broth must be clean.
  • When the water boils, reduce the heat and add sliced ​​onions and carrots to the broth.
  • After 5-7 minutes, put the sliced ​​tomato in the water, and after 10 minutes add the potatoes to the broth.
  • As soon as the broth with potatoes begins to boil, send the shredded cabbage into the pan. Boil for 5–10 minutes until potatoes are ready.
  • Add beets.
  • After 5-7 minutes, add garlic, pepper, parsley or cilantro to taste. Cover borsch with a lid and leave to infuse.
  • When serving, add sour cream and garnish with herbs.




Thanks for reading. Stay Healthy.



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