Many peoples have favorite soups, which are traditional dishes. As a rule, chowder was prepared both in cold countries and in warm
countries
.
A distinctive feature of soups from warm countries was that neither was boiled.
In
Italy, Greece and Spain, soups are served cold.
In northern countries, on the contrary, hot soups are preferred.
Also of great importance is the territory of location of the peoples. If the state has access to the sea, then it is likely that the actual soup will be ear.
We want to tell the recipe for gypsy chowder, different from many other soups
.
Ingredients for gypsy soup:
- chicken bones – kg;
- flour – 350 g;
- water – 2 liters;
- salt – 1.5 tsp;
- butter – 50 g;
- eggs – 2 pcs;
- onions – 50 g;
- potatoes – 300 g;
- bell pepper – 40 g;
- carrots – 50 g.
Preparation of gypsy soup:
Boil in a pot of water chicken bones for 1.5 hours. Do not forget to remove the foam that is formed in the process of cooking the bones.
15 minutes before cooking, add a spoonful of salt to the bone broth. Peel the potatoes from the peel, cut into small cubes and send to cook with the bones over medium heat.
In a frying pan, melt a piece of butter
.
Finely chop onions, carrots and bell peppers. Put the vegetables in the pan and fry over medium heat until lightly golden.
Then put the f
ried
vegetables in a saucepan to the bones, reduce the heat to medium, cook under a lid for 10 minutes.
In a bowl at this time you need to mix eggs with salt
.
Gradually pour the egg mixture into the flour and stir. The
resulting mash should be sifted from excess flour through a sieve.
Take the bones out of the soup, send the mash into the chowder
.
It is important after mixing the soup with flour lumps to turn down the fire.
After the soup boils, you need to cook it for 2-3 minutes.
After cooking, you can add a bay leaf and chopped dill to the soup. It is worth letting the soup stand for a couple of minutes before serving.
