Description
Here come the autumn, the temperature is sure creeping down, and Sunny days are becoming fewer. It would not hurt to think about the autumn menu... Rich, bright, rich, hearty, thick soup with beer can be a first and second course. And warm, and saturate!
Ingredients
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Beer
300 ml
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Water
900 ml
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Chicken
600 g
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Potatoes
300 g
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Carrots
200 g
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Onion
250 g
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Garlic
3 tooth
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Tomato paste
2 Tbsp
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Paprika sweet
0.5 tsp
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Sugar
2 tsp
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Lemon juice
2 Tbsp
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Salt
-
Black pepper
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Greens
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Olive oil
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Bay leaf
1 piece
Cooking
Meat cut into cubes. (about 2*2 cm)
Fry in olive oil on high heat until Golden brown. 3-4 minutes. Fried meat in a pan in which to prepare the soup.
Onion cut into cubes. Finely chop the garlic.
In the pan in which you fried the meat, add a little olive oil and onion. Fry for 3-4 minutes, then add the garlic and cook another minute.
In the pot with the meat onion and garlic, pour beer and water (broth), add the tomato paste, paprika, salt, pepper, sugar and Bay leaf. Stir, cover and cook on low heat for 1.5 hours. (beer, of course, is to take good quality, not bitter)
Cut the potatoes into large.
Carrots cut into fairly large cubes.
Add carrots and potatoes to the pan, cover and cook the soup for another 35-40 minutes. Then remove from heat, add lemon juice and leave the soup on low for 8-10 hours. Believe me, the taste will improve tenfold! Before serving, reheat the soup and sprinkle with finely chopped greens.
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