Chicken soup (in Kukta)

Chicken Soup in Kukta: a quick and delicious recipe

Chicken soup is an extremely appreciated traditional dish, known for its comforting taste and nutritional benefits. This recipe, adapted for quick preparation in Kukta, will provide you with a warm and healthy meal, perfect for busy days. Chicken soup contains essential proteins, vitamins, and minerals, and due to its ingredients, it is easy to digest. Additionally, it is an ideal option for using seasonal vegetables.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 6

Essential ingredients:
- 500 g chicken back and wings (choose fresh chicken, preferably free-range for better taste)
- 3 carrots (opt for smaller, sweeter carrots)
- 1 small celery (adds aromatic flavor and pleasant texture)
- 2 peppers (green or red, according to preference)
- 2 tomatoes (for added acidity and freshness; use ripe tomatoes)
- 1 onion (for a base flavor)
- 4-5 medium potatoes (choose starchy potatoes to thicken the soup)
- 2 eggs (an essential ingredient for the soup dressing)
- 200 g sour cream (opt for 25% fat sour cream for a creamy texture)
- Fresh lovage (for an intense flavor and fresh aroma)
- Salt and pepper (to taste)
- Tarragon vinegar (for a splash of acidity that balances the flavor)

Step-by-step instructions:

1. Cleaning the ingredients: Start by washing the chicken pieces thoroughly under cold running water. Make sure to remove any impurities. Then, peel and finely chop the onion, pepper, and tomatoes (peeled). Grate the carrots and celery, and cut the potatoes into cubes.

2. Cooking in Kukta: Place the chicken and chopped vegetables in Kukta. Add cold water until the ingredients are covered (about 2-3 liters). Here’s a trick: use warm water to speed up the cooking process.

3. Seasoning: Add a bit of chicken Delikat and tarragon vinegar to taste. The vinegar will give the soup a fresh note. Gently mix the ingredients.

4. Cooking: Close the Kukta lid and turn on the heat. When Kukta starts to whistle, reduce the heat to minimum and let it simmer for 3 minutes (keep an eye on the clock). This is a crucial step for achieving evenly cooked soup.

5. Preparing the dressing: While the soup is boiling, separate the egg whites from the yolks. Whip the egg whites with a little salt until frothy. In another bowl, mix the yolks with a bit of tarragon vinegar and the diluted sour cream with a little milk. Add the finely chopped lovage.

6. Finishing the soup: After 3 minutes, turn off the heat and carefully open the Kukta lid. Transfer the soup to another pot, turn on the heat, and bring it to a boil. Add the whipped egg whites and gently stir. Turn off the heat after a few minutes.

7. Dressing: Finally, add the mixture of yolks and sour cream to the soup, stirring continuously to avoid curdling. Let the soup rest for a few minutes before serving.

Serving suggestion: Serve the chicken soup hot, sprinkled with freshly chopped lovage on top. It pairs wonderfully with a slice of fresh bread or polenta for added flavor.

Possible variations: You can experiment by adding other vegetables, such as zucchini or green beans, according to your preferences. Also, if you want a spicier soup, add a little hot pepper.

Frequently asked questions:
- Can I use turkey instead of chicken? Yes, turkey will provide a different taste but is just as delicious.
- What can I do if I don’t have Kukta? The soup can also be made in a regular pot, but the cooking time will be longer.
- How can I keep the soup fresh longer? The soup can be stored in the refrigerator for 3-4 days. Reheat it slowly on the stove, adding a little water if necessary.

Nutritional benefits: Chicken soup is an excellent source of protein, vitamins A and C, fiber, and antioxidants. It is ideal for the immune system and can help hydrate the body, especially in cold seasons.

This chicken soup recipe is not only tasty but also easy to prepare, perfect for a family meal. So let’s enjoy the rich and comforting flavors of a chicken soup made with love! Enjoy your meal!