Description
This very thick soup is easy to prepare. As the saying goes, " All left and ready."If not for one thing. And what is this BUT, will see after watching the cooking method. Recipe taken from the book " Soups ", a series of " Good food ". Author Vilma Liacouras.
Ingredients
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Figure
200 g
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Chicken's leg
2 piece
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Broth
1.5 l
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Beef
200 g
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Yolk egg
1 piece
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Coriander
0.25 tsp
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Cumin
0.125 tsp
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Nutmeg
0.125 tsp
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Salt
Cooking
Ingredients.
We're going to need 2 pans. Big one is water and the second is smaller for soup. Of them, we later make a water bath. Or just need a steamer who have.
We're doing meatballs. For this we mix it all together their list for them and roll small balls. In a pot of soup, put 1/3 of rice. Laid him on our balls. The recipe says that the rice should not be washed, but I went the other way. First washed the rice, then spread on a towel for a few hours so it dried out.
Fill the top 1/3 of the rice and put legs. And fall asleep with them the remnants of rice.
In a large pot pour water so that it touches the bottom, when we put a pot of soup. Put on fire and bring to a boil. Pour in the broth to the rice and close the lid. I increased the amount of broth because the soup was less. Bring to the boil and transfer to a large pot. Cook over low heat 2 hours.
We what did not need to save all the liquid which is inside of the pan. But if the lid fits not tight, this will not work. And here is a secret. We between the pot and lid put a piece of foil and put on top of a towel. Just make sure the ends are not hanging to the fire. FOLLOW FIRE SAFETY RULES!
Don't stir, just pour and serve.
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