Soup-puree

Description

Dear Powerade, I suggest you to taste my soup, but not simple, and mashed potatoes)) Prepared borsch I had to grind for grandma and then I saw one pass that it is a complete dish, cook)) I, unfortunately, the recipe is not recorded ( ( mourn for a while and decided that my collector is quite suitable for the creation of this dish. Will also share with you their cooking secrets)) I Invite you for dinner)) help yourself!

Ingredients

Chicken

400 g
Potatoes

600 g
Beets

400 g
Carrots

400 g
Cabbage

400 g
Tomato

450 g
Fat

20 g
Garlic

2 tooth
A mixture of spices
Salt
Black pepper
Greens

Cooking

The steps will be a lot, but I really want all the details to tell you!) First put to boil the broth. The I have a large pot, cook soup thick, so so much)) I Have a 4.5 l pot. Pour about 4 liters of water and throw meat (my giblets+wings and neck). Add salt after boiling. Meat can take any good fat from a piece of bone.

While cooking the broth, prepare vegetables. Beets and carrots to clean, wash and cut into strips. I did as always, but since we have the soup-puree, and pieces are not important, just petty, and you can grate, it's faster to cook. Send the beets to stew, add water with 0.5 cups, simmer 5 minutes, then add the carrots and stew until ready, check that no water has boiled away, add more as necessary (the fighting is about all the time preparing other vegetables)

Arbitrarily chop the cabbage.

Clean and wash the potatoes, fill with cold water, cut into cubes before you send in the broth.

Prepare the tomato sauce. This is one of my secrets. When there are fresh tomatoes, I make them into salad soup. Ripe, soft tomatoes cut into 4 pieces, and put it in a saucepan, add a little water (about 100 grams) and the carcass about 5 minutes until they begin to fall behind the skin.

Slightly cooled and triturated using a large grater, leaving the skin and tail. Juice obtained about 400 gr.

When the meat is cooked, remove it and put in the broth, potatoes. Cook for about 10 minutes.

Now secret number 2)) While cooking the potatoes, take 2 cloves of garlic and a slice of bacon, finely chop and combine together, study them crumble, until the mixture becomes homogeneous.

Here's a tasty thing. We call it "Zatoichi", that is paritally all together))

To the potatoes add the cabbage and cook for 3-5 minutes.

Steamed vegetables add the tomato sauce and wait until boiling.

Pour into a saucepan, stir. Taste for salt. Add favorite spices (I have black pepper, dry adzhika, powder chilli), added some sugar and citric acid to make sour-sweet-spicy flavor))