A safe way to whip up your first course is peasant chicken soup. All vegetables are placed in a saucepan without pre-frying, while it turns out rich and aromatic. Step-by-step recipe with a photo. Video recipe.
Peasant soup is a soup that comes from a distant childhood, when it was cooked by grandmothers and mothers. This soup recipe used to be cooked in the villages. Its peculiarity lies in the fact that all simple and affordable vegetables, which can be found in any vegetable garden, are put into the pan without preliminary frying. The set of vegetables can be very different, so there is no single recipe for peasant soup. At the same time, the soup is always tasty and rich. The only peasant tradition is to cook soup in a cast iron on the stove, but in an apartment, a gas stove and a saucepan with a thick bottom and walls are quite suitable so that the soup languishes for a long time.
Another difference between peasant soup is that according to the rules it is cooked in lean broth, and in the proposed recipe it is cooked in chicken. We will assume that this is a "festive peasant soup". Therefore, chicken broth is completely optional, you can make a lean and vegetarian soup. Or cook it in pork, beef, etc. broth. In any case, it will turn out to be tender, satisfying, rich, appetizing and very tasty. It will give strength and energy, warm you on a cold winter day.
See also how to make green pea chicken soup.
- Caloric content per 100 g - 239 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken or any parts of the carcass - 300-400 g
- Potatoes - 2 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Sweet bell pepper - 1 pc.
- Onions - 1 pc.
- Dried green onion powder - 1 tsp
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Dried or fresh herbs - 1 tbsp.
- Salt - 1 tsp or to taste
- Allspice peas - 3 pcs.
Step by step preparation of peasant chicken soup, recipe with photo:
1. Wash chicken or chicken parts under cold water and chop into medium sized pieces. If you want the soup to be more dietary, then skin the poultry.
2. Place the chicken in a cooking pot and add the onion, from which remove all the husks, leaving only the bottom layer. The husk will give the broth a beautiful golden hue.
3. Fill the food with drinking water and place on the stove to cook. After boiling, turn the heat to the minimum setting, remove the resulting foam so that the broth is not cloudy, and cook it under the lid for 45-50 minutes.
4. Meanwhile, peel the potatoes, wash and cut into larger cubes.
5. Peel the carrots, wash and cut into medium pieces.
6. When the broth is cooked, remove the onion from the pan, because she has already given up all the taste and aroma.
7. Then add the sliced potatoes to the pot.
8. Place the carrots next.
9. Boil the soup for 10 minutes and add the sweet peppers, cut into strips. This recipe uses frozen peppers. You do not need to defrost it first.
10. Season the soup with dried green onions, black pepper and salt. Place bay leaves and allspice peas. Also add herbs that you can use fresh, dried, or frozen.
11. Boil peasant chicken soup for 15 minutes and remove from heat.
12. Leave it to infuse for 15 minutes and serve with bread or croutons.
See also a video recipe on how to make peasant soup with chicken.
