Description
Variants of this Moroccan soup a lot. I suggest You this variant - spied it in one of culinary magazine. It turns out it is thick and very nutritious. Help yourself!
Ingredients
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Chicken fillet
2 piece
-
Green onions
1 coup
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The Apium graveolens Dulce
2 piece
-
Carrots
3 piece
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Pasternak
2 piece
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Parsley
-
Zira
1 Tbsp
-
Coriander
2 tsp
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Cinnamon
2 tsp
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Turmeric
2 tsp
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Tomato
700 g
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Water
-
Lentils
80 g
-
Lemon
1 piece
-
Sugar
1 Tbsp
-
Salt
-
Olive oil
Cooking
Pour one fillet with water and boil the broth.
While the stew broth, the second a beefy fillet into small pieces and fry it until Golden brown. To put it into a separate bowl.
The fat that is left after the fillet (if you want you can add more oil) fry white parts of onions, celery, carrots, parsnips and parsley, leaves leave for decoration.
A little later, add the cumin, coriander, cinnamon, turmeric and tomatoes, bring to boil.
From the broth to take out the fillet and cut it into pieces. Add our vegetable mix, lentil, chicken - fried and boiled and cook for 30 minutes. For a few minutes until cooked add the juice and zest of lemon, sugar, salt.
The finished dish garnish with lemon and parsley. Bon appetit!
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