Shchi is a hot first dish of Russian cuisine. This short name contains a thousand-year history of the national food, which delighted people on holidays and everyday life, in wealth and poverty. Over this long period, the recipe of this soup has gradually changed, as a result, the dish has acquired a large number of new cooking variations. One of the existing recipes is fresh cabbage soup with chicken.
Any part of a chicken carcass, such as a thigh, drumstick, and even wings, is suitable as meat. The main component will, of course, be cabbage. It should remain a little crispy, so it's important not to overcook it. Fresh cabbage, unlike sauerkraut, does not give cabbage the necessary acid, so tomato paste must be added to the soup.
Ingredients:
Chicken drumsticks - 400 gr.
Bulb onions - 1-2 pcs.
Carrots - 1 pc.
Potatoes - 2-3 pcs.
Cabbage - 350 gr.
Tomato paste - 3 tablespoons
Bay leaf - 1 pc.
Water - 2-2.5 liters.
Vegetable oil - 4 tablespoons
Greens - a bunch
Salt, peppercorns - to taste
How to cook:
1. Rinse the chicken legs with running water, place in a saucepan where you are going to cook the soup. Pour in the required amount of filtered water, set on fire. After boiling, drain the first broth, and pour the meat with a new portion of water and boil again. Salt the broth, throw in the bay leaf.
2. Peel the potato tubers from the top layer, chop into cubes or medium-sized strips.
3. Place the potato slices in a bowl of broth when the chicken softens a little (about 5 minutes after boiling). If you wish, you can get the meat, separate the pulp from the bones, cut it and return it back to the broth.
4. Peel the root vegetables from the unnecessary top layer, chop the onion in squares, carrots - in strips, using a grater with large holes.
5. Place a frying pan with enough oil on an overhead fire, heat it up, load the prepared vegetables. Fry until the onions are translucent and the carrots are soft for about 5 minutes, stirring occasionally with a spatula.
6. Next, load the tomato paste into the sautéing machine. Pour in a little water so that it is better distributed over the vegetables. Keep the mixture on fire for another 3-4 minutes with the lid closed.
7. In parallel, prepare the cabbage: remove the top leaves from the head of cabbage, chop into thin strips.
8. When the potatoes are completely cooked, pour the tomato sauce from the pan into the soup. Load the shredded cabbage at the same time.
9. Taste the dish. Add salt, pepper and crumbled parsley. Boil for 5 minutes, remove from heat.
10. Delicious fresh cabbage soup with chicken can be served.
Bon Appetit!
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