Description
Don't laugh at me, I again to you with the soup... can't help myself, I love soups. Here and scouring the Internet in search of attractive recipes to vary the menu. This time turn up this soup. Turned out very tasty, easy. Just lovely...
Ingredients
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Chicken breast
400 g
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Carrots
1 piece
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Onion
2 piece
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Pepper
2 piece
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Tomato
4 piece
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Celery root
1 piece
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Figure
80 g
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Bacon
10 g
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Butter
2 Tbsp
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Carnation
2 piece
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Bay leaf
4 piece
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Black pepper
-
Salt
-
Greens
4 piece
Cooking
Remove the meat from the bones and cut it into cubes.
Carrot and onion peel and coarsely chop.
Bone rinse, pour 2.5 liters of cold water and then boil it. When the water boils, remove the foam, add the carrots and onions and cook on low heat for 40 minutes. 10 minutes before end of cooking, add the peppercorns and cloves. Ready strain the broth.
While the broth is cooking, prepare the products. Celery cleaned and cut into strips, 2-th onion finely chop. Tomatoes cut crosswise, pour boiling water for 1 minute, then rinse with cold water and remove the skin. Remove the seeds and pulp into cubes. Pepper remove seeds, cut into strips and then into diamonds.
Boil the rice in plenty of salted water for 10 minutes. Drain and rinse with water.
In a saucepan, melt the butter.
Spread the meat and fry until light it will turn brown.
Add the onion, celery and bell pepper, finely chopped bacon
And all together fry until light Golden brown onions.
Strained stock bring to the boil, put the contents of the casserole, season with salt and cook after boiling on low heat for 15 minutes.
Add the rice, tomatoes and Bay leaf and cook for another 5 minutes. Turn off the heat and let the soup to infuse for 10 minutes under the lid. Then remove Bay leaf. Serve the soup and garnish with herbs.
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