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Chicken soup

Chicken soup

Wash the meat and boil it with a little salt, in a 4-5 l pot.

After it stops frothing (which we always remove), and the meat is almost cooked, add the finely chopped onion, the finely chopped carrot and pepper (or as you prefer), the diced parsnips and celery and let it boil.

If the water has dropped too much, we can add more hot water.

When the vegetables are almost cooked, add 1 lg of vegetables and 1 lg of broth, salt, Maggi cube.

Taste and add more salt if necessary (do not add too much from the beginning, because the broth, vegetables, Maggie cube also contain salt and then risk making it too salty. If it happens, dilute with water.)

I also break 2-3 eggs (because I really like their taste in the soup) and I don't mix them in it at all, until they boil.

When it suits our taste, we add the tablespoons of Knorr borscht, larch and parsley and let it boil for a few more minutes, then we stop it.

Whoever wants, can also add pasta, but it seems consistent enough for me and it is served with bread anyway :).

Sprinkle with serving, fresh parsley.