Description
Granddaughter 4 days already has fever and acute respiratory infections... so, I decided to feed her a light but hearty vegetable soup.
Ingredients
-
Cabbage
350 g
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Carrots
100 g
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Celery root
100 g
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Leeks
-
Pumpkin
150 g
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Zucchini
100 g
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Tomato
200 g
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Red sweet pepper
0.5 piece
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Potatoes
250 g
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Lemon juice
1 Tbsp
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The chicken legs
1 piece
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Garlic
3 tooth
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Spices
-
Vegetable oil
2 Tbsp
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Bay leaf
3 piece
-
Greens
Cooking
I had karkosik from hens. Added chicken and made the broth. So. Karkosik put in a pot, add chicken legs, cover with cold water and put on fire. Add onion onion, cut crosswise and carrots, sliced. When the water boils, carefully remove the foam and cook at a low boil for 40 minutes. Meat and bones are removed. Strain the broth, vegetables to throw. Remove the meat from the bones and divide into small pieces.
While the broth cooks must prepare vegetables.
Julien is a method of cutting vegetables into strips, so carrots, celery, pumpkin and bell pepper cleaned and cut into strips. Slice the leek into polyolefine.
Cabbage cut into noodles and separate the thicker part of the stems from the tender leaf parts. The zucchini and cut the potatoes into thin cubes. Tomato - diced.
The soup itself cooks very quickly. In a saucepan with a thick bottom (3.5 l) heat 2 tbsp vegetable oil, omit the carrots and celery and sauté for 3 minutes
Add leeks and sauté 1 minute.
Add the potatoes and pour about 3 l of hot broth. Bring to boil, cook on low heat for 5 minutes.
Add the pumpkin, zucchini, coarse part of the cabbage and pepper, bring to the boil, add salt and cook for 5 minutes.
Add the tomatoes, tender part of the cabbage, meat and 2-3 Bay leaves, cook for another 5 minutes.
Remove from heat, add the chopped garlic and lemon juice, cover and let the soup to infuse for 10 minutes.
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