Vegetable soup with poultry

Vegetable soup with poultry meat

Vegetable soup with poultry meat is a classic dish, enriched with flavors and nutrients, bringing comfort and warmth on cooler days. This recipe is not just a simple meal, but a true hug on a plate, full of color and taste. Perhaps you grew up with the aroma of soups made by your grandmother, or maybe you are just starting out in the art of cooking and wish to learn how to prepare a healthy and delicious dish. Regardless of the reason, this vegetable soup with poultry meat will pamper you with every spoonful.

Preparation time: 20 min
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6 servings

Ingredients:
- 2 large onions
- 3 peppers (preferably assorted – red, yellow, green)
- 1 parsnip
- 2 carrots
- 500 g potatoes
- Poultry offal (ribs, neck, gizzards) – I used from a free-range bird
- 1 bunch of celery
- 3 eggs
- 2 tablespoons of lemon salt
- 3 ladles of vegetable juice (vegetable broth) or frozen vegetables
- Homemade noodles (or Băneasa noodles)
- Poultry-flavored Delikat (optional)
- Salt, to taste
- 1 tablespoon of oil for frying
- Fresh lovage, for garnish

The history of vegetable soup with poultry meat is lost in the mists of time, being a dish appreciated for its versatility. Over the years, each family has adapted the recipe, adding local and personal ingredients. This soup is not only nourishing but also comforting, perfect for family meals or to welcome guests.

Preparation method:

1. Boiling the base: Start by filling a large pot with about 3 liters of water and put it on the heat. When the water starts to boil, add the poultry offal along with a tablespoon of oil. Boil for about 20 minutes until well cooked.

2. Preparing the vegetables: While the meat is boiling, it's time to take care of the vegetables. Peel and finely chop the onion. Cut the pepper into cubes, the carrots and parsnip similarly, and the potatoes into suitable pieces. This step is essential because well-cut vegetables will cook evenly and release their aroma into the soup.

3. Adding the vegetables: Once the offal is almost cooked, add all the chopped vegetables to the pot. If you notice that the water has reduced too much, top up with warm water so that you have a rich and flavorful soup.

4. Seasoning and finishing: After about 20 minutes, when the vegetables are almost cooked, add 3 ladles of vegetable juice, salt, and Delikat to taste. Add the noodles, letting them boil according to the instructions on the package, and if you wish, you can also add lemon salt for a fresher taste.

5. Thickening the soup: In a bowl, beat the 3 eggs with a ladle of hot soup. This step is important as it will prevent the eggs from coagulating suddenly. Pour the mixture into the pot, stirring continuously to achieve a smooth and homogeneous texture.

6. Finishing: Chop the fresh lovage and mix it with a teaspoon of oil to enhance its aroma. Add it to the soup at the end to keep it fresh and fragrant.

7. Serving: The vegetable soup with poultry meat is now ready to serve! It can be enjoyed plain or with fresh bread, but don't forget to offer a squeeze of lemon for an added flavor.

Useful tips:
- You can experiment with various vegetables, such as zucchini or green beans, depending on the season.
- If you prefer a vegetarian version, you can omit the meat and add tofu or mushrooms.
- Use offal from free-range birds for a more pronounced taste and better texture.

Nutritional benefits:
The vegetable soup with poultry meat is an excellent source of protein, vitamins, and minerals. The vegetables provide a significant amount of fiber, contributing to healthy digestion. It is also an ideal choice for those looking to maintain a balanced diet.

Frequently asked questions:
- Can I use other types of meat? Absolutely! You can adapt the recipe using beef or fish, depending on your preferences.
- How can I keep the soup longer? The soup can be stored in the refrigerator for 3-4 days or can be frozen for later consumption.

To complement this delicious soup, I recommend a glass of white wine or a refreshing fruit drink, which will highlight the rich flavors of the soup. Enjoy your meal!

 Ingredients: 2 large onions, 3 bell peppers, 1 parsnip, 2 carrots, 500 g potatoes, giblets from a bird (ribs, neck, gizzards) I used from a free-range bird, 1 bunch of celery, 3 eggs, 2 tablespoons of lemon salt, 3 ladles of vegetables, homemade noodles from Baneasa, delicately flavored with bird, salt.

 Tags:  chicken soup