Description
You can cook a meatless version of this soup-the lentils ennobles it, and gives a velvety structure. But I have made, as a variant on the chicken. Quick and tasty!
Ingredients
-
Chicken breast
0.5 piece
-
Water
1 l
-
Carrots
1 handful
-
Green beans
2 coup
-
Onion
1 piece
-
Lentils
60 g
-
Cumin
1 pinch
-
Seasoning
0.5 tsp
-
Salt
-
Bay leaf
1 piece
-
Dill
0.5 tsp
-
Green onions
-
Parsley
0.5 tsp
-
Cherry tomatoes
1 handful
-
Cabbage
0.25 piece
Cooking
So the soup was rich, took a split breast on the bone and the skin from the smoked pieces of meat (stored in the freezer for soups and such) for a smoked flavor.
In a pan listed above throw the onion (boiled then removed and thrown away). Cover with water.
To prepare the spices.
Add to the pot. Put on heat to boil.
Now vegetables. The carrots I have from frozen, already peeled, mini, for sale in Latvia available in all supermarkets.
Beans also frozen.
Shred like this.
Send in the boiling broth to the vegetables.
Once I got the idea to add to soups lower rough part of Chinese cabbage, which we love.
So today's soup decided approximately a quarter of head cut off.
Grind cubes.
Pour in the boiling broth.
But all vegetables will improve so bright beans from TM"Mistral".
Pour into soup to taste. It cooks quickly-10 minutes, but in the soup it better have been well boiled.
At the end scald the tomatoes, remove the skins and chop in the soup pot.
Cook until tender 15-20 minutes, water you can add more if you want.
A piece of chicken to take out in the end, to separate from the bone and slice into the soup.
Dill-in the end.
Green onions crumble to the plate.
Serve it hot.
Lunch!
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