Hangover Soup Multicooker
Chicken Offal Soup in a Multicooker: A Traditional Recipe with a Modern Twist
Welcome to the world of culinary delights! Today, we will venture into a recipe that reminds us of home traditions, but with the help of modern technology. Chicken offal soup is a comforting dish, full of flavors and nutrients, perfect for a family meal or to impress guests. Preparing this soup has never been easier thanks to the Multicooker, which will help us achieve a rich and tasty soup without too much effort.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 6
Ingredients:
- 400 g chicken meat (wings or breast)
- 200 g chicken gizzards and hearts
- 1 large carrot
- 1 large onion
- 1 celery (about 200 g)
- 1 parsnip
- 1/2 bell pepper
- 3 tablespoons of rice
- 4 egg yolks
- 1 cup of milk (about 250 ml)
- 200 g sour cream
- 500 ml borscht
- 2 tablespoons of oil
- Salt and pepper, to taste
- Fresh lovage, for serving
Preparation:
1. Preparing the ingredients: Before you start, make sure you have all the ingredients at hand. Wash the chicken meat well and cut it into suitable pieces. Also, peel and finely chop all the vegetables: carrot, onion, celery, parsnip, and bell pepper. Good preparation will make the cooking process much more enjoyable.
2. Sauté the onion: In the Multicooker bowl, add the oil and finely chopped onion. Select the STEW program and stir occasionally. This step is essential to release the flavors of the onion, which will form the base of the soup.
3. Add the meat and rice: After about 20 minutes, when the onion becomes golden and translucent, add the washed chicken meat and rice. Mix well to combine the ingredients.
4. Add water: Pour water over the meat and rice until all the ingredients are covered. Select the BOIL program and let it boil for 40 minutes. This process will allow the meat to become tender and the flavors to meld.
5. Incorporate the vegetables: After the boiling time has elapsed, add the chopped vegetables: carrot, celery, parsnip, and bell pepper. Gently stir to distribute them evenly in the soup. These vegetables will add extra flavor and color.
6. Finalizing the soup: 10 minutes before stopping the program, add the hot borscht. In a separate bowl, beat the egg yolks with the sour cream and milk. Add a little soup broth to the egg mixture, stirring constantly to avoid curdling. Then, incorporate this mixture into the soup, stirring gently. Season with salt and pepper, to taste.
7. Serving: Once the time has expired, add the chopped lovage. The soup is ready! Serve it hot, alongside onion or hot pepper, for an extra burst of flavor. This is a chicken offal soup that will bring smiles to the faces of your loved ones.
Useful tips:
- Meat: For a richer soup, use a combination of chicken meat with bones. The bones will add a deep flavor and better consistency.
- Vegetables: You can vary the vegetables according to the season. Adding potatoes or zucchini can be an interesting option.
- Borscht: Make sure the borscht is hot before adding it to the soup to avoid curdling the egg yolks.
- Lovage: Adding fresh lovage at the end will provide a vibrant aroma. If you don't have lovage, you can use parsley, but the taste will be different.
Frequently asked questions:
1. How long can chicken offal soup be stored? – The soup can be kept in the refrigerator for up to 3 days. Reheat it well before serving.
2. Can I freeze the soup? – Yes, the soup can be frozen, but it is recommended not to add sour cream or eggs to the recipe before freezing. These may affect the texture upon thawing.
3. What other recipes can I try with the Multicooker? – If you like this soup, I recommend trying a creamy vegetable soup or a beef stew. The Multicooker is a versatile appliance!
Nutritional benefits:
Chicken offal soup is a nourishing meal, rich in protein due to the chicken meat and fresh vegetables. A serving of soup contains about 350-400 calories, making it an excellent choice for a balanced meal. Additionally, the rice adds complex carbohydrates, while the vegetables provide essential vitamins.
Personal notes:
Chicken offal soup reminds me of my childhood when my grandmother prepared it with great love every Sunday. The aroma that filled the house was unforgettable and gathered the whole family around the table. I like to add a dash of hot pepper for a spicier taste, but everyone can adapt the recipe to their personal preferences.
In conclusion, chicken offal soup in a Multicooker is not only a simple and quick recipe but also a way to bring family and friends together around the table. So, don't hesitate to try it! Enjoy your meal!
Ingredients: chicken (wings, breast) chicken gizzards and hearts 1 carrot 1 large onion 1 celery 1 parsnip 1/2 bell pepper 3 tablespoons of rice 4 egg yolks 1 cup of milk 200 g of sour cream 500 ml of borscht oil salt pepper fresh lovage
