Description
Nourishing everyday soup with the addition of is not popular right now barley. The tomatoes will add color and flavor, and the chicken soup is always the key to success.
Ingredients
-
Chicken breast
1 piece
-
Water
1.5 l
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Carrots
1 piece
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Pumpkin
1 slice
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Onion
1 piece
-
Garlic
1 tooth
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Pearl barley
50 g
-
Potatoes
1 piece
-
Adjika
2 tsp
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Tomatoes pureed
2 piece
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Bay leaf
1 piece
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Salt
1 tsp
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Brown sugar
0.5 tsp
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Soy sauce
1 Tbsp
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Vegetable oil
2 Tbsp
-
Sour cream
-
Cinnamon
1 pinch
Cooking
To prepare the chicken Breasts on the bone and skin for broth. I cooked on 2 of the soup.
Cover with water, add salt and cook with the Bay leaf.
While preparing the rest of the composition. Onions to chop.
Garlic is also.
Lightly fry.
Carrots and pumpkin (a piece the size of a carrot), to RUB.
Send to the onions. Fry on, stirring occasionally.
When lightly browned, pour soy sauce.
Use soy sauce"Kikkoman".
Add Chile or hot sauce.
2 tomatoes without skins and mash into the pan.
Salt, sugar, a pinch of cinnamon too. Simmer for several minutes.
Stock ready to pee in another pot or pull out the chicken parts to remove.
Barley in the evening soak.
Boil until tender.
To shift into the broth.
Large potatoes cut into small pieces.
Pour in the broth.
Transfer browned vegetables from the pan too.
Cook soup until cooked potatoes.
It is desirable to give a little to stand under the lid.
Pour into servings.
Serve with sour cream.
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