Description
Another soup from my collection, a fragrant, full-bodied and at the same time not heavy.
Ingredients
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Chicken fillet
400 g
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Figure
120 g
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Beans
120 g
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Potatoes
3 piece
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Carrots
2 piece
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Onion
1 piece
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Leeks
1 piece
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The Apium graveolens Dulce
2 piece
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Celery root
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Vinegar
2 tsp
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Tarragon
1 tsp
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Salt
-
Broth
2.5 l
Cooking
Onions, carrots and celery root clean.
Onion cut into small cubes, carrot and celery sticks. Petiolar celery and leeks to rinse. Celery cut into slices, leeks - thin half-rings. Peel the potatoes and cut into cubes.
Wash the meat, dry and cut into cubes 2x2 cm and Fry the meat until light Golden brown.
In a large saucepan with a thick bottom heat 2 tbsp vegetable oil, put vegetables and fry on medium heat for 5 minutes.
Add meat and cook, stirring occasionally, another 2-3 minutes.
Pour in a pot of hot broth (or water), add the vinegar and dry the pot, bring the soup to a boil and cook over low heat for 15 minutes.
Add the potatoes and the rice, again bring to a boil, season with salt and pepper and cook for another 15 minutes, until the potatoes are done.
Then add the green beans, add Bay leaf and cook without lid for another 5 minutes.
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