Sour soup
Chicken and Vegetable Soup - a traditional and comforting recipe
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6-8 servings
Chicken and vegetable soup is one of those recipes that combines tradition with comfort, offering a warm and nourishing meal, perfect for chilly days. This rich soup, full of flavors and textures, is not only a source of nutrients but also a true feast of tastes. Whether you're preparing it for a family gathering or simply to indulge yourself, chicken and vegetable soup will quickly become a favorite recipe.
Essential ingredients:
- 1 large chicken (ideally free-range for a more intense flavor)
- 2 carrots
- 2 potatoes
- 1 small celery
- 1 parsley root
- 1 large onion
- 1 bell pepper
- 1 small zucchini
- 1 parsnip
- 1 cup tomato juice
- 1 cup rice
- 1.5 liters cabbage juice (you can also use juice from a jar)
- 1 liter borscht
- Dried or fresh tarragon
- Sour cream for serving
- Salt, to taste
Practical tips for ingredients:
- Choose a free-range chicken if possible. This will add a rich flavor and a more intense taste to your soup.
- Ensure the vegetables are fresh and well-cleaned to benefit from all their flavor. Seasonal vegetables will add extra taste and nutrients.
- You can adjust the proportions of the vegetables according to your preferences, adding more if you want an even richer soup.
Step by step for a perfect soup:
1. Preparing the chicken: Wash the chicken well under cold running water and remove any leftover feathers. Cut it into smaller pieces for even cooking.
2. Boiling: Place the chicken in a large pot and add cold water, enough to cover the meat. Set the pot over medium heat and wait for it to reach a boiling point.
3. Skimming: Once the water starts to boil, you will notice foam forming on the surface. Use a skimmer to remove this foam, as it can affect the clarity of the soup.
4. Add the vegetables: Chop the carrots, potatoes, celery, parsley root, onion, bell pepper, zucchini, and parsnip finely. Add the vegetables to the pot and let them simmer together with the chicken over low heat for about 30-40 minutes. When the vegetables become tender, it's time to continue.
5. Rice and tomato juice: After the vegetables have boiled, add the rice and tomato juice. These ingredients will add not only consistency but also a delicious flavor to your soup. Mix well to combine the ingredients.
6. Cabbage juice and borscht: Depending on how sour you like your soup, add the cabbage juice and borscht. If the cabbage juice is already sour, adjust the amount of borscht according to your taste. Add a pinch of salt to enhance the flavors.
7. Final aroma: Add the tarragon, which will give your soup a note of freshness and a special fragrance. Let the soup simmer for another 10 minutes for the flavors to blend.
8. Serving: Once the soup is ready, remove it from the heat and let it rest for a few minutes. Serve the soup hot, with a spoonful of sour cream on top, for added creaminess.
Serving suggestions and combinations:
- Chicken and vegetable soup pairs perfectly with a slice of fresh, crusty bread. Homemade bread or a baguette will work wonders!
- You can also add hot peppers if you like a bit of spice on your plate.
- A summer salad with fresh vegetables can be an excellent choice to complement the meal.
Nutritional information:
This soup is not only tasty but also very nutritious. Chicken is an excellent source of protein, and the vegetables provide a rich supply of vitamins and minerals. A serving of soup has approximately 250-300 calories, depending on the amount of sour cream added and the proportions of the ingredients used.
Customized version:
If you want to experiment, you can replace the chicken with turkey or fish, offering a different flavor dimension. You can also add spices like pepper, sweet paprika, or herbs to customize the soup's aroma.
Frequently asked questions:
1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent option, but it's recommended to thaw them before adding them to the soup.
2. How can I store the soup?
The soup can be stored in the refrigerator in airtight containers for 3-4 days. You can freeze it in smaller portions for later consumption.
3. Can I make the soup less sour?
Of course! You can reduce the amount of cabbage juice and borscht or add a bit of sugar to lessen the acidity.
Take time to enjoy the cooking process and let yourself be carried away by the delicious aromas of this chicken and vegetable soup recipe. It is not just a meal, but an experience that brings the family together. Enjoy your meal!
Ingredients: We need: 1 large fat chicken (free-range if possible) Soup vegetables: Carrots, potatoes, celery, parsley, onion, bell pepper, zucchini, parsnip, a cup of tomato juice, a cup of rice, 1.5 liters of cabbage juice, 1 liter of borscht, tarragon, sour cream for serving.
