Description
This is the only soup of the few Turkish soups puree, which falls under my concept of "soup". And one of the few that the lemon adds piquancy (although the Turks and dessert can squeeze lemon juice - they are very much in love with him!). Soup, again, easy to prepare and not very nutritious. Hope you like it!
Ingredients
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Chicken
300 g
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Potatoes
2 piece
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Carrots
1 piece
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Onion
1 piece
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Tomato
1 piece
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Vermicelli
100 g
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Lemon
-
Black pepper
7 piece
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Peppers red hot chilli
-
Parsley
-
Baton
6 slice
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Margarine
40 g
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Garlic
4 tooth
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Salt
Cooking
I had no choice, so I got chicken (it's what was in the freezer :) ), although the soup of drumsticks I like. Fillet washed, cleaned from the films, if any (with legs or shins will need to remove the skins). Put the whole fillet in a pan, pour cold water, salt, add black pepper, put it on the stove. Before boiling, do not forget to remove the foam. Put on low heat, cook for 50-60 minutes (boil in kettle of water and pour it slowly, because the water in the pan will boil). The main thing is to cook the chicken longer then the stock richness.
While cooking, prepare the vegetables and lemon. Wash and brush.
Noodles I cooked more, but it all depends on the amount of water (you can vary - thicker or thinner).
When the chicken is sufficiently boiled, take it out and divide into thin strips. You can by hand, but I do it with 2 forks to avoid burning yourself (with legs and shins need to do the same and add to the pot only the flesh, without bones).
Drop the chicken back to the pot (add water if needed). While boiling cut potatoes, carrots and onions (if someone does not like onions, you can add, the taste will not spoil).
Add to the pan the carrots and onions, wait until boil. Then add potatoes and noodles (I added 2 handfuls). Cut the tomato, add it to the pan and cover with a lid.
Add the red pepper.
Then chopped dill. Cover with a lid and wait for the potatoes and noodles will reach readiness.
Now take on French toast! Cut the loaf (I have it Turkish :), the other not).
Finely chop the garlic (can be in chesnokodavilke, although I haven't tried, it seems to me that sliced tasty) and mix it with margarine (proportions may vary). Put the pan on the stove and heat thoroughly.
Put on the hot frying pan (without oil!) bread.
Fry it with one hand, put on a plate and quickly fried this way smear our margarine with garlic! I took 6 slices of bread, but you can increase or decrease servings as desired.
By this time the soup is ready. Pour it in the plate (yum-yum)!
As well as put together our toast and lemon (or you can squeeze the lemon before serving, not to get dirty when squeezing a lemon in your soup). I think we all know the effects of garlic, so preferably there are croutons in the evening or at the weekend (if you don't have anywhere to go) and be sure the whole family *-). All a pleasant appetite!
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