Description
It turned out an amazing soup, one word to describe what it tastes like. Sweet and sour from the apples, spicy from the curry and cumin, spicy from the garlic and pepper... and at the same time, gentle from the egg-sour cream dressing. But, to be honest, my husband was not happy here. Ate, of course and said "Edible, but I would be borscht." Soup and I loved it!
Ingredients
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Chicken
0.5 piece
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Carrots
1 piece
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Onion
1 piece
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Apple
400 g
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Potatoes
2 piece
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Garlic
2 tooth
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Figure
2 Tbsp
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Sour cream
100 g
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Yolk egg
-
Curry
1 tsp
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Zira
-
Bay leaf
2 piece
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Black pepper
10 piece
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Salt
-
Water
1.5 l
Cooking
Chicken wash, put in a pan with 1.5 liters of water and on strong fire bring to a boil. Remove the foam, add pepper, reduce the heat to medium and cook for 30 min. For 5-7 minutes before end of cooking the broth and season with salt.
Vegetables clean. Onion cut into thin half-rings, carrot – thin strips, potato cubes, garlic crushed.
Heat the oil in a frying pan and fry the onions, 4 minutes.
Add the carrots and garlic, cook, stirring, for another 5 minutes. Set aside.
Chicken remove from broth, cool slightly, remove the skin. The flesh is cut into pieces.
In the boiling broth to put potatoes, bring to a boil and cook on low heat 5 min. Add washed rice and cook for another 5 minutes.
Meanwhile, the apples, peel and grate on a coarse grater, removing the core.
Put in small pan and pour 1 ladle of broth. Cover and cook for 3 minutes. Remove from the heat.
Add to a pot of soup browned vegetables and chicken, bring to boil and cook on low heat for 5 minutes.
Add the Apple mass, Bay leaf, curry and cumin. Salt to taste and cook for another 5 minutes.
Beat egg yolks with sour cream.
Season the soup and heat for 1 minute, without boiling.
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