Thick Soup With Beer

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:

1. Rinse the chicken fillet and cut into medium cubes (approx. 2x2 cm).
2. 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.
3. Transfer the fried meat to a saucepan, leaving only the oil in the pan.
4. Peel and wash all vegetables. Chop the onion into cubes and chop the garlic with a knife.
5. 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.
6. 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.
7. After this time, cut the potatoes with carrots into large cubes and add to the soup.
8. Cook the soup for 30-35 minutes with the lid closed and turn it off.
9. After pouring lemon juice into the soup, stir and leave to infuse for 8-10 hours. During this time, its taste will improve tenfold.
10. Before serving, the soup with beer should be warmed up, scattered on plates and sprinkled with any chopped herbs. Serve with rye bread.