Description
Hearty soup, good in the cold winter.
Ingredients
-
Chicken's leg
5 piece
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Pearl barley
0.5 cup
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Mushrooms
200 g
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Onion
1 piece
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Carrots
1 piece
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Potatoes
2 piece
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Butter
2 Tbsp
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Vegetable oil
1 Tbsp
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Salt
-
Black pepper
Cooking
Barley well rinsed, cover with water and cook until soft.
Chicken drumsticks wash and boil in 1.5 l of boiling salted water 30 minutes, then transfer to a bowl and allow to cool. Strain the broth.
Mushrooms cut into cubes, boil in 2 cups of water. Drain in a colander, to postpone. Strain the broth.
Mix chicken and mushroom broth, bring to a boil. Add the barley and simmer for 20 minutes. Peel the potatoes and cut into cubes. Add it to the soup and cook for 10 minutes.
Onions and carrots to clean. Cut into small cubes. In a pan heat oil and butter and fry the onion and carrots 3 minutes.
Then add the mushrooms and cook on medium heat for another 5 minutes. Remove the chicken meat from the bones and chop.
Add to the soup meat and sauteed with mushrooms vegetables. Cook everything together for 5 minutes. Ready soup remove from heat, cover and let stand 10 minutes. Serve with sour cream.
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