Description
The soup is very tasty, one of our favorite, cook it several times a season! Very simple and quick to prepare. Plus this soup in the fact that all the ingredients are laid right in the pan, that is having nothing to fry, fried, etc.
Ingredients
-
Chicken breast
1 piece
-
Millet
0.333 cup
-
Potatoes
2 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Nettle
1 coup
-
Sorrel
1 coup
-
Green onions
0.5 coup
-
Salt
Cooking
Chicken breast, pour 2 - 2,5 liters of water, boil until cooked, remove from the pans to cool.
Rinse the millet, cut into half rings onions, julienne carrots, wedges of potato.
First in boiling broth put the onion and carrots, after boiling, cook for 3-4 minutes.
Then add the millet, after boiling, add the potatoes. Season with salt and cook until cooked potatoes.
Meanwhile, the regime greens: nettles, sorrel, green onions. Carve the chicken (pictured whole breast meat, but the soup went only half, the rest was made the salad).
When potatoes in the soup is ready, add the chicken, greens and turn off the stove. You can add optional few peas of black and fragrant pepper, while herbs and without that gives the soup a rich flavor. Let the soup to infuse for 15 minutes.
The soup turned out delicious, flavorful, hearty. Well, with home-made sour cream and freshly baked bread is just the word for it, as well.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.