Chicken soup is a popular and fairly simple dish. However, there are versions of its preparation that will surprise even gourmets. For example, some berries, in particular cranberries, go well with chicken broth.
It is necessary
-
- 1 chicken;
- 3-4 liters of water;
- 6 potatoes;
- 2 large carrots or 300-400 g of small ones;
- 2 onions;
- 3 tbsp. cranberries;
- Bay leaf;
- vegetable oil;
- salt and pepper.
Instructions
Step 1
Cook the broth. To do this, separate the wings and legs from the chicken carcass. Place them in a pot of cold water without removing the skin from them. Add the halved and peeled onion and a few black peppercorns and bay leaves. Bring the broth to a boil and cook for 30-40 minutes, periodically skimming off the foam. Season with salt in the middle of cooking. Strain the finished broth so that it becomes transparent, leave the chicken parts for later use.
Step 2
Take care of vegetables. Peel the onion and cut into small cubes. If you are afraid of the pungent smell of this product, grind it in a food processor. Saute the onion mass in a frying pan in heated vegetable oil for 5 minutes. Then remove it from the heat. Peel and dice the raw potatoes.
Step 3
Cook the carrots in the way you like best. If you like it fried, then cut it into strips and sauté in oil for 5-7 minutes. You can also use boiled carrots in chicken soup. To do this, choose the smallest young root vegetables, no more than 4-5 cm in size. The easiest way to purchase them is frozen - in stores, such carrots are sold in separate packages or as part of vegetable mixtures. Young root vegetables do not need to be peeled. They are placed in the soup 5 minutes earlier than the fried version, so that the whole raw carrots have time to cook.
Step 4
Get a chicken. Remove the meat from the wings and legs already boiled in the broth and cut into cubes with a side of no more than 1 cm. In the same way, chop the raw chicken breast that remains on the carcass.
Step 5
Place the broth in a large saucepan on the stove and heat to a boil. Add potatoes there and cook for 10 minutes. Wash the cranberries and divide into two portions. Squeeze juice from one part of the berries. Pour it into the soup 10 minutes after placing the potatoes. It is important not to do this earlier, as potatoes take longer to cook in an acidic environment. Next, add raw chicken breast, onions and carrots if you fried them before. Raw, as mentioned above, should be put 5 minutes earlier. Cook the soup for another 7-10 minutes until the potatoes and meat are fully cooked. Add salt if necessary. A minute before removing from heat, put pieces of already boiled chicken from the legs and the remaining fresh cranberries into the broth. Serve the soup sprinkled with chopped herbs.
