Description
Soup abroad... Borscht, вortsch, вorsjtj, VOG... have Heard many, tried one. And all will certainly want to taste! That tasting was a decent one, depending on the country, you begin to figure out what to exclude (pork rinds), how to chop the vegetables (I prefer puree) and what to add to make a familiar touch (hot peppers, olives)... But the first problem beets! Vegetable is not always and everywhere available, often seasonal or tasteless vacuum Packed... So I came to my version of the soup, which always happily all eat, regardless of national and territorial belonging!
Ingredients
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Chicken
1100 g
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Water
2.5 l
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Onion
1 piece
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Carrots
3 piece
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Potatoes
300 g
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Cabbage
400 g
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Beets
300 g
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Tomato
800 g
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Pepper
2 piece
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Beans
400 g
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Olives
100 g
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Garlic
5 tooth
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Spices
-
Honey
1 Tbsp
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Butter
10 g
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Peppers red hot chilli
1 piece
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Marinade
100 ml
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Dill
-
Parsley
Cooking
The chicken pour water so that it only was covered. Add the onion, carrot and parsley and dill. Give to boil, remove the foam and put the stew on low heat under a lid until tender, which takes about an hour.
Ready take out the chicken, strain the broth into another container. I again my the pan where cooked chicken so it was no flakes. Pan put on fire. Give the chicken to cool, remove the skin and divide the meat into small fibers. Sprinkle with a little broth to dried up.
Finely as a salad, cut the potatoes. Add to the broth.
With a thin knife finely chop the cabbage.
Put the cabbage in a separate pan, pour boiling water, put on fire, give to boil, remove and after 5 minutes, poured through a colander. Doing this on the advice of a doctor friend, who claimed that, so getting rid of certain substances in the cabbage, from which, as people say, "boils" *PARDON*. Cabbage in a broth.
Cut the peppers, remove the seeds and send for 10 minutes in the microwave.
So they are very easy to remove the skin and the taste of the peppers become more intense.
Tomatoes in own juice - a great alternative to traditional tomato, especially not in season. Was crushed slightly in a blender.
RUB the carrots on a grater. In a pan, on a piece of butter slightly passerby carrots to soak up the fat (then all the vitamins will benefit us), add the chopped tomatoes and boil on low heat for 2-3 minutes, stirring occasionally.
The beets I've purchased in the marinade. Remove it from the jar and RUB on a coarse grater (if whole) or cut into thin strips (if slices). The marinade is useful to us further.
Canned beans, drain the liquid, washed in a colander.
Lay in a broth cabbage, zazharku, chopped finely pepper peeled, beans. Add the shredded chicken, Bay leaf, garlic, hot red pepper, salt, percu to taste. Then pour in 100 grams of the marinade from the beet. Mix everything and taste. If sour, then add a tablespoon of honey or brown sugar. Bring to a boil. Lower the fire and boil for 5-10 minutes. Off and give to infuse.
Sometimes add black olives.
That's such a beautiful color of my soup was last night. Then darkness fell, guests came... and everything described above, ate... So a decent photo could not do that...
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