Description
How warm and cozy to eat this soup on a cold winter evening. Help yourselves, enjoy)).
Ingredients
-
Chicken
0.5 piece
-
Onion
1 piece
-
Carrots
1 piece
-
Butter
60 g
-
Bread
200 g
-
Water
2.5 l
-
Brisket
250 g
-
Peas
350 g
Cooking
In cold water put half chicken and bacon. Bring to boil, cook over medium heat for 30 minutes. During cooking, always remove the foam. Remove the brisket and chicken from pan. Add the broth, the peas, bring to a boil. After boiling, cook for 30 minutes.
Onions finely chop, fry in 20 g of butter.
Carrots cut into sticks, fry in 25g butter.
Prepared onions and carrots add to soup.
By that time, as cooked peas, chicken is cooled down, and we can easily separate the meat from the bones. The brisket I have also separated the meat from the fat. All of the meat to send into the soup. Season with salt, pepper to taste. Continue to cook for another 10 minutes.
Remaining bacon cut into small cubes, fry on a dry pan until Golden brown. Transfer to a plate.
In the pan where you just fried the bacon, add 15 g of butter. The bread cut crust crumb cut into cubes. Fry in butter until Golden brown. Croutons add to a plate with fried bacon, mix well. Croutons ready.
...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.