Chicken Soup

 Ingredients: 2 wings, 2 thighs, 2 onions, 3 carrots, one smaller potato, 100 g green beans, one smaller bell pepper, 20 ml tomato paste, a handful of noodles, the secret of the chicken-flavored taste, pepper, greens, magic borscht, sour cream.

We start by preparing the meat, which will be the base of this delicious recipe. So, we put the meat to boil in a large pot with cold water, adding salt and spices to taste. It is important to let the meat boil for a longer time so that it becomes tender and reveals all its flavors. After boiling, we take the meat out onto a plate and let it cool slightly. The water in which the meat boiled is a valuable resource, so we do not throw it away, but keep it for later use in the recipe.

Next, we take care of the vegetables. We finely chop the onion and sauté it in a heated pan with a little oil. It is essential to sauté it until it becomes transparent and starts to caramelize, so that it acquires a sweet taste. At this point, we grate the carrots, gradually adding them over the sautéed onion. We let the vegetables sauté together for about 5 minutes, stirring occasionally to prevent sticking.

After the onion and carrot have started to soften, we add the finely chopped bell pepper, which will bring extra flavor. Next comes the tomato paste, which will enhance the taste of the dish. We mix well and add a little water from the one in which the meat boiled, to achieve a more fluid consistency. We let it simmer on low heat for 10 minutes, for the flavors to combine.

Meanwhile, we take care of the meat. We take the thighs and debone them, cutting the meat into suitable pieces, while leaving the wings whole to add a rustic look to the dish. We add the cut meat and wings to the pan, mixing everything well. Now we add the diced potatoes and green beans, which will add texture and a fresh taste. We let it boil for about 10 minutes.

In the meantime, we prepare the noodles. They will be added to the soup pot only in the last minutes of boiling. In a separate bowl, we mix the sour cream with an egg yolk to give it a creamy consistency, which will enrich the flavor of the soup. When all the ingredients are ready, we take part of it off the heat and add borscht and the sour cream mixture with the yolk, mixing well.

We let it boil together for another 5 minutes, so that all the flavors intertwine. Our dish is now ready, and the aroma spreading in the kitchen is irresistible. We serve with love and enjoy!

 Tags:  onion greenery chicken meat soups tomatoes potatoes bean borscht gluten-free recipes