We are used to traditional first courses, but there are soups that have completely unusual recipes and a very original look. One of these little-known and very unusual dishes is the spicy soup "under the lid".
Spicy soup "under the lid"
To prepare the spicy soup "under the lid" you will need the following set of components:
- chicken yolk (one piece);
- olive oil (two tablespoons);
- puff dough (four plates);
- onion, cut into rings (one piece);
- fresh parsley and cilantro (three tablespoons);
- freshly squeezed lemon juice, ground pepper and fine edible salt;
- peeled and chopped garlic (one piece);
- chicken fillet, cut into long strips (250 g);
- fresh grated ginger root (one tablespoon);
- chicken broth from cubes (one and a half liters);
- saffron (half a teaspoon);
- red chili pepper, cut into slices (one piece);
- sesame seeds, curry, coriander, dry cumin (one teaspoon each).
First fry the chopped onion in olive oil, then add the chili pepper, chopped into slices, grated ginger and garlic there. Grind coriander and caraway seeds in a mortar, combine this mixture with curry and add to the fried onions, leave to warm for another three minutes.
Now you need to pour the chicken strong broth, then leave the soup to cook for another five minutes, but the heat should be reduced. After five minutes, add saffron in the required amount, chicken fillet, cook the spicy soup for the same amount of time.
Season the spicy soup with pepper and table salt, pour in the required amount of lemon juice, pour the prepared dish into special plates made of refractory material.
Cool the finished soup, sprinkle with chopped fresh parsley and cilantro, after which you can start preparing the lids for the spicy soup. Roll out the layers of puff pastry individually to a diameter slightly larger than the diameter of the plate. The edges of the plates need to be slightly moistened, cover each plate separately with rolled layers. Moreover, the layers of dough should be well fixed on the edges of the dishes with a rim. Beat the egg yolk separately, adding to it cool boiled or filtered water (two tablespoons), grease the prepared "caps" with this mixture, sprinkle them with sesame seeds.
Put the prepared dish in plates covered with "lids" in the oven, preheated to not very high temperatures, for twenty minutes. Wait until the "lids" are slightly browned, immediately serve the spicy soup.
