Chicken - 3 1/2 lb
Medium carrots - 2 pcs. (peeled, 1 pc. halved, another diced)
Medium onion - 2 pcs. (peeled, 1 pc. halved, another diced)
Medium potatoes - 3 pcs. (peeled and diced into 0,4 "- 0,6" cubes )
Small turnips - 2-3 pcs. (peeled and diced into 0,4 "- 0,6" cubes )
Fat cream (20-33%) - 3/4 cup
Black pepper peas - 10 pcs.
Butter - 2 oz
Flour - 2 tbsp
Bunch of parsley stems (the leaves are not necessary)
Chopped dill
Salt to taste
Directions:
Put the chicken in a large pot breast down, add halved onions and carrot, bunch of parsley stems and black pepper peas. Pour 12 cups of water, bring to boil, reduce the flame almost to the minimum and simmer for about 60 minutes. Cooked chicken take out of the broth.
Strain the soup and pour to a smaller pot. Boil for about 10-15 minutes for a greater depth of taste.
Melt the butter in a large pot . Saute the onions and carrot for about 5 minutes, until onions is translucent. Add the flour and fry, stirring, for 1 minute.
Pour hot broth to the pot add turnip and potato, simmer for about 10-15 minutes, salt to taste.
Chicken flesh clean from the bones and slice in small pieces. When vegetables are ready add chicken meat to soup and pour the cream.
Number of servings - 8
Loading ...