The familiar name for borscht, shchi and solyanka appeared only in the era of Peter the Great. Until then, traditional liquid dishes were not included in the list of soups.
In the XVI-XVII centuries in cookbooks you can find sections with different ways of cooking brine,
soup, soup soup
, solyanka and other
soups
.
All these dishes were usually called by one generalized name – soup.
We want to provide a recipe for a simple chicken soup with turmeric.
Ingredients for chicken soup:
- chicken fillet – 300 g;
- eggs – 2 pcs;
- salt – tsp;
- water – 1.5 liters;
- turmeric – ⅓ tsp;
- potatoes – 2 pcs;
- leeks – pcs;
- sweet pepper – pcs;
- carrots – pcs;
- onion – pcs.
Preparation of chicken soup:
Cut into small cubes onions, fry in a small amount of vegetable and butter oil in a saucepan. Cut chicken fillet into small pieces, send to the onions, sprinkle with salt and turmeric.
Finely chop leeks, send to the pot with the rest of the ingredients, stir and continue to fry
.
Chop carrots on small grating cutters, put them in the fried chicken fillet. Chop
finely peeled from the insides of the pepper, as well as potatoes
.
Add the vegetables to the pot, pour water over the contents.
Cook the soup under a lid for 15 minutes. You can supplement the dish with a couple of cloves of chopped garlic and chopped parsley. After 15 minutes, salt and pepper the soup to taste.
In a separate bowl it is necessary to beat eggs, pour a thin stream into the soup and stir. It remains to cook the chowder for about 5-10 minutes more.
This chicken soup is cooked for about half an hour, while satiety is not inferior to the classic chicken broth. You can serve the soup with sour cream or mayonnaise.
