Description
Easy chicken soup from the Bulgarian colorful, bright pepper, broccoli and carrots. And dumplings of cornmeal and herbs.
Ingredients
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Chicken breast
300 g
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Broccoli
250 g
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Pepper
2 piece
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Carrots
2 piece
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Salt
-
Corn flour
200 g
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Garlic powder
1 tsp
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Turmeric
1 tsp
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Sugar
1 Tbsp
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Salt
0.7 tsp
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Spices
-
Water
250 ml
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Peppers red hot chilli
Cooking
From chicken breast to cook the broth. I have in total came to 2.5 liters of the soup.
Bell peppers (preferably mixed colors of course to take for the brightness and beauty), and so, the Bulgarian pepper to wash, remove stalks and cut into small cubes. Peel the carrot and grate on a coarse grater. Broccoli florets cut into smaller groupings.
Cooked chicken breast, remove from broth and cut into cubes. Don't put back!
In the boiling broth lay the vegetables and cook until tender pepper.
While the soup is cooking, prepare the dumplings of cornmeal. Flour, turmeric, garlic powder, salt, sugar, red pepper mix. Pour water little by LITTLE!!!) a little poured-mixed, poured-mixed. Then when the mass becomes moist, try to salt, sugar and so on. Hereinafter, knead with your hands. (I have no hot peppers, but I feel that he is needed there.
The dough is ready when it can be molded and rolled a ball and it falls apart, how much would it not roll in hands.
Sculpt dough dumplings. The size is a little larger than a hazelnut in the shell. And so back to the soup. Sorry, missed a step ( ( Here the vegetables are cooked, put back the chicken breast sliced and dumplings one at a time. Cook until the dumplings float. You boil them after surfacing a couple more minutes. Cover and remove from heat. The soup should infuse. Preferably a few hours.
Well, that and the soup! But the clock is dinner time))
Bon appetit!
Here's dumpling in the rift.
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