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Print Recipe
 Chicken Soup with Cauliflower Recipe
Offer you the soup recipe, which fed the Spanish grandmother of their grandchildren. Soup turns thick, rich, but at the same time low-fat and easy to stomach. Cauliflower-a storehouse of trace elements, and ginger protects against colds.
Course Dinner Dishes, First Course, Lunch Second Breakfast
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, First Course, Lunch Second Breakfast
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First, boil half of the chicken without skin.
    First, boil half of the chicken without skin.
  2. Vegetables cut into small cubes, cabbage dismantled into inflorescences.
    Vegetables cut into small cubes, cabbage dismantled into inflorescences.
  3. Take out the chicken and throw vegetables, add peppers and cloves. Salt. Cook for 15 minutes until potatoes are ready.
    Take out the chicken and throw vegetables, add peppers and cloves. Salt. Cook for 15 minutes until 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, shake 1 egg and a thin stream, stirring, pour into the soup.
    As soon as the soup boils, shake 1 egg and a thin stream, stirring, pour into the soup.
  7. Let the soup boil again, fill the chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.
    Let the soup boil again, fill the chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.

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