Vegetable soup is very popular in the summer season. This soup turns out to be very rich, but at the same time light. It can be served for lunch as well as dinner.
It is necessary
- - 3-4 potatoes;
- - zucchini 1 pc.;
- - onion 1 pc.;
- - carrots 1 pc.;
- - 2-3 tomatoes;
- - chicken fillet 1 pc.;
- - greens 1 bunch;
- - vegetable oil 2 tbsp. spoons;
- - ground black pepper;
- - salt.
Instructions
Step 1
Wash the chicken fillet, remove the skin, if any, cut into small pieces. Put the meat in a saucepan, cover with water. Cook for 30-40 minutes.
Step 2
Peel and wash onions and carrots. Cut the onion into small pieces. Grate the carrots on a coarse grater. Heat vegetable oil in a skillet. Fry the onions until translucent, then add the carrots. Fry for another 5-6 minutes over low heat.
Step 3
Peel the potatoes, cut into small cubes. Peel the zucchini, but if it is young, then you don't need to peel it. Cut the courgette into 1-1.5 cm cubes.
Step 4
Wash the tomatoes, cut into small pieces or thin slices. Also, you can rub the tomatoes through a sieve. This will make the soup even tastier. To do this, dip the tomatoes in boiling water for a few seconds, remove the peel, pass through a sieve.
Step 5
Put potatoes in a saucepan for chicken fillet, cook for 10 minutes. Then add the onion and carrot fry. After 3-4 minutes add the zucchini and tomatoes. Season with salt and pepper to taste.
Step 6
Chop the greens finely. Sprinkle the finished soup with herbs, cover, let it brew for 10 minutes and serve.
