After exhausting physical work or a long forced walk in bad weather, I want to quickly return to the hospitable embrace of my native cuisine and taste something hearty and hot. The rich soup with the affectionate name "Garlic" will help to replenish the lost calories, to keep warm and not to get sick.
It is necessary
- - 1, 5 p. chicken broth
- - 50 g smoked bacon with lard
- - 4 medium sized potatoes
- - 1 onion
- - 10 cloves of garlic
- - 1 tsp. dried thyme
- - 1 egg
- - half a loaf of rye bread
- - vegetable oil
- - green onions,
- - parsley
- - salt
Instructions
Step 1
If there is no ready-made chicken broth, boil the chicken (whole or half - at your discretion) with seasoning and roots (carrots, onions) in a two-liter saucepan for 1-2 hours, let the broth brew and remove the meat. Without meat, you just get about 1.5 liters of broth (maybe even 1, 7).
Step 2
Cut the bacon and lard into small cubes and fry in a pan for 3-5 minutes. Place on a plate or paper towel. In the remaining fat mixed with vegetable oil, fry the potatoes, also cut into small cubes.
Step 3
When the color of the potatoes turns golden, add the grated onion to the frying. Pass the garlic through a press or mash until mushy and mix in a separate bowl with dried thyme.
Step 4
Heat the broth, add the potatoes, onions and garlic, and cook for 7-10 minutes, until the potatoes are tender. At this time, cut the bread into cubes and fry with salt until golden brown.
Step 5
Shake the contents of the egg and 100 g of water. While stirring the soup, pour in the mixture, bring to a boil and remove from heat. Before serving, garnish soup bowls with fried bacon cubes, croutons and fresh herbs (parsley, green onions).
