Description
For giving time to cooking is not enough. So this soup will be a great first course and will help to diversify the country menu.
Ingredients
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Figure
1 pack
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Carrots
1 piece
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Chicken fillet
300 g
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Tomato
1 piece
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Pepper
0.5 piece
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The Apium graveolens Dulce
1 piece
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Rosemary
1 pinch
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Vegetable oil
2 Tbsp
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Water
1 l
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Chicken egg
2 piece
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Salt
1 tsp
Cooking
Boil the rice until tender for 30 minutes. To get out of the water and let it drain. Boil hard-boiled eggs.
Cut into cubes chicken breast, carrots - straws. Pour into a saucepan 1 liter of water and bring to boil. Put in water, the carrots, the chicken and a pinch of rosemary. Add salt, cook 5 minutes. Remove from heat and drain, carrots with chicken to leave separately.
Julienne slice the peppers, chop the celery.
Tomato scalded with boiling water and remove peel. Cut into large pieces.
Tomato put in the strained broth
Preheat a frying pan vegetable oil and put on her carrots and chicken. Lightly fry and add the bell pepper and celery. Cook about 5 minutes.
Ready to put the roast into the broth and boil for 5 minutes. Remove from the heat. If necessary, the soup needs more salt.
In a bowl pour the required amount of broth with the roast, add 1-2 tbsp of cooked rice. Garnish with chopped herbs and half of an egg. Bon appetit!
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