In the fall, take a look at new recipes for nutritious and satisfying dishes that will warm not only the body, but also the soul. One of these recipes is a recipe for a hearty, rich and thick soup with beer.
Ingredients:
- 0.3 liters of light beer;
- 1 liter of meat broth or plain water;
- 600 g chicken fillet;
- 5 teaspoons tomato paste
- 200 g carrots;
- 2 teaspoons of sugar;
- 200-300 g of onions;
- 3 garlic cloves;
- 1 bay leaf;
- ½ teaspoon sweet paprika;
- 3 teaspoons lemon juice
- olive oil for frying, herbs;
- salt and black pepper.
Preparation:
- Rinse the chicken fillet and cut into medium cubes (approx. 2x2 cm).
- Pour some olive oil into a skillet and heat it up. Dip cubes of meat in hot oil and fry them over high heat for 3-4 minutes, so that they take on a light golden brown crust.
- Transfer the fried meat to a saucepan, leaving only the oil in the pan.
- Peel and wash all vegetables. Chop the onion into cubes and chop the garlic with a knife.
- Put the onion cubes in the butter from under the meat and fry for 3-4 minutes, then add oil and add garlic, fry for another 1 minute. Put the finished frying in a saucepan for the meat.
- Pour the contents of a saucepan with beer, broth or water, and season with tomato paste, salt, sugar, pepper and paprika. Add bay leaf there. Mix everything, place on a low heat, cover and cook for an hour and a half.
- After this time, cut the potatoes with carrots into large cubes and add to the soup.
- Cook the soup for 30-35 minutes with the lid closed and turn it off.
- After pouring lemon juice into the soup, stir and leave to infuse for 8-10 hours. During this time, its taste will improve tenfold.
- Before serving, the soup with beer should be warmed up, scattered on plates and sprinkled with any chopped herbs. Serve with rye bread.
