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 Chicken Soup with Cauliflower Recipe
I offer you a recipe for soup, which was fed by Spanish grandmothers to their grandchildren. The soup turns out to be thick, rich, but at the same time low-fat and easy for the stomach. Cauliflower is a storehouse of trace elements, and ginger protects against colds.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First, boil half of the skinless chicken.
    First, boil half of the skinless chicken.
  2. Cut the vegetables into small cubes, disassemble the cabbage into inflorescences.
    Cut the vegetables into small cubes, disassemble the cabbage into inflorescences.
  3. Take out the chicken and toss the vegetables, add pepper and cloves. Salt. Cook for 15 minutes until the potatoes are ready.
    Take out the chicken and toss the vegetables, add pepper and cloves. Salt. Cook for 15 minutes until the potatoes are ready.
  4. Chicken meat is separated from the bones and cut into small pieces.
    Chicken meat is separated from the bones and cut into small pieces.
  5. When the potatoes are cooked in the soup, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
    When the potatoes are cooked in the soup, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
  6. As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring.
    As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring.
  7. Let the soup boil again, sprinkle with chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.
    Let the soup boil again, sprinkle with chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.
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