Chicken soup in a pressure cooker

The bird is washed, cut into suitable pieces, and placed in a pot. The vegetables are diced into small cubes and added over the meat, except for the pepper, which will be added later to preserve its aroma. Enough cold water is added to cover the ingredients, and seasoned with salt and pepper to taste. The pot is placed over medium heat and allowed to boil.

When the water starts to boil, foam forms on the surface, which must be removed with a skimmer to obtain a clear broth. After cleaning the soup of foam, bay leaves and peppercorns are added for extra flavor. We simmer the soup on low heat, covering the pot with a lid, for about an hour, until the meat becomes tender.

Meanwhile, we take care of the remaining vegetables. The pepper, cleaned of seeds and cut into thin strips, is added to the pot after about 30 minutes of boiling. This will add a splash of color and a sweet taste that will perfectly complement the flavors of the meat and the other vegetables.

Once the meat is well cooked, we remove the pieces of bird from the pot and, using a fork, debone them, cutting the meat into smaller pieces. Then, the meat is returned to the pot, gently mixing it with the broth to combine the flavors.

To add extra consistency and an intense taste, we can also add some diced potatoes, which will boil gently and break down, thickening the soup. We let the soup boil for another 15-20 minutes, until the potatoes become soft but not too cooked, so they don't turn into mash.

Finally, fresh herbs such as parsley or dill, finely chopped, can be added to give the dish a fresh taste. The soup is served hot, alongside a slice of fresh bread or crunchy croutons, which will add a pleasant contrast in texture. Enjoy your meal!

 Ingredients: 1/2 old country hen, 1 onion, 2 fresh carrots, 1 suitable celery, 1 bell pepper, 3 tomatoes, greens, 1 l borscht, 2 tablespoons of rice.