Coconut soup

Rooster Soup

When I clean out the freezer, I often come across pieces of free-range poultry and inevitably end up making classic rooster soup. The meat from outdoor-raised birds takes longer to cook, but the flavor is different from any store-bought chicken. I usually use wings, back, and neck – the perfect pieces for soup. I always notice that it takes quite a while with older birds, but the result is worth the wait.

Quick Info

Total time: about 4 hours
Preparation time: 20 minutes
Cooking time: 3.5 – 4 hours (depending on the meat)
Servings: 5-6
Difficulty: easy
Recipe type: traditional soup, lunch or dinner

Ingredients

approx. half a rooster (wings, back, neck – 1.2-1.5 kg, cut into pieces for soup)
2 large carrots
3 medium onions
1 bell pepper
other root vegetables, if available (parsley root, parsnip)
2-3 tablespoons of homemade tomato concentrate or canned tomatoes
salt, to taste
a handful of noodles
fresh parsley

Preparation Method

1. Wash the meat well with cold water, then place it in a large pot with enough cold water to cover everything well.
2. Place it over medium heat. When it starts to foam, skim it off well with a ladle. Repeat until no more foam remains on the surface.
3. Put the lid on slightly ajar and let it simmer on medium heat. Free-range meat takes time to cook – it usually takes about 3.5 hours, sometimes even longer.
4. If the water reduces too much, add a little hot water to keep the meat covered.
5. When the meat starts to tenderize, add the diced or sliced vegetables: carrots, onion, bell pepper, parsley root, and if you have it, parsnip.
6. Continue cooking until the vegetables and meat are well cooked.
7. Towards the end, add salt to taste. If you usually use seasoning, you can add it as desired.
8. Add the tomato concentrate or canned tomatoes, stir gently, and let it simmer for another 10-15 minutes.
9. Sprinkle in the noodles and boil for exactly 5 minutes, just enough for them to swell.
10. Turn off the heat. Finally, add chopped fresh parsley.

Why I make this recipe often

It’s the kind of soup that clears out the freezer of leftover pieces and makes the most of any free-range bird. It has the flavor I expect from a simple dish with country ingredients. It’s great for lunch or dinner and stays good for the next day.

Tips and Variations

Tips

Don’t rush the cooking – free-range meat needs time, otherwise it will be tough. Skim well at the beginning, otherwise the soup will be cloudy. If you want a stronger flavor, you can cook the meat and vegetables together on low heat, but I prefer to add the vegetables only after the meat is nearly cooked.

Substitutions

You can also use hen meat if you don’t have rooster. The root vegetables can be adapted based on what you have in the fridge – parsnip or celery add good flavor but are not mandatory.

Variations

If you don’t have tomatoes or homemade tomato juice, you can use diluted tomato paste with a little water. Instead of noodles, you can use homemade pasta, but boil them for only 3-4 minutes, otherwise they will disintegrate.

Serving Ideas

A hot bowl of soup can be served simply, with hot peppers or fresh bread. Some add sour cream when serving, but I prefer it without.

Frequently Asked Questions

How long should rooster meat boil?
It depends on the age of the bird, but on average it takes about 3.5-4 hours over medium heat. The meat should be tender when pierced with a fork, otherwise let it boil longer.

Can I use chicken instead of rooster?
Yes, but store-bought chicken cooks faster and the flavor will be different. For a more intense flavor, I recommend free-range poultry if you have it.

Can the soup be frozen?
I do not recommend it, as the noodles become soft when thawed. It’s best consumed fresh or the next day, kept in the refrigerator.

Is tomato paste necessary?
You can make it without, but tomato juice or canned tomatoes add flavor and color, especially if you use garden meat and vegetables.

Nutritional Values (estimate)

A medium serving (without bread or sour cream) has approximately 180-220 kcal. Protein 15-20 g, carbohydrates 12-15 g (from vegetables and noodles), fats 7-10 g (depending on how fatty the meat is). Values may vary depending on the type of meat and the amount of noodles.

Storage and Reheating

The soup lasts in the refrigerator for 2-3 days in a covered container. When reheating, add a little water if it has thickened. I do not recommend freezing, as the pasta loses its texture. It’s best to consume it within 1-2 days.

The meat is washed and placed in a pot with water to boil. We skim it well, put the lid on, and let it simmer over medium heat. We add water as it reduces. When the meat shows signs of starting to boil (I boiled this meat for a total of three and a half hours), we add the washed and finely chopped vegetables. We continue to boil, and towards the end, we add salt or seasoning to taste and the tomatoes. When it's ready, we add the noodles and let it sit for another 5 minutes. We set it aside and add the chopped parsley.

 Ingredients: One chicken, cut in half (wings, back, neck, etc. More precisely, the pieces for soup) 2 carrots 3 onions 1 bell pepper other root vegetables (parsley root, parsnip, optional) 2-3 tablespoons of homemade concentrated tomato juice or canned tomatoes salt a handful of noodles parsley

 Tags:  coconut soup