Cook Time | 90 minutes |
Servings |
Ingredients
For the broth:
- 1 piece Chicken breast 400g or any other meat: beef, pork, rabbit, Turkey
- 1 piece Onion in the husk
- 1 piece Carrot
- 2 liters Water
For soup:
- 2 tablespoons Sunflower oil
- 2 cloves garlic
- 1 piece Onion
- 1 piece Carrot from the broth boiled
- 1 glass Pears 200 ml glass capacity, peeled
- 2 pieces Potatoes
- 1 tablespoon Whole grain flour any, rye or wheat
- 5 pieces Black pepper (peas)
- 3 pieces Allspice (peas)
- 1 piece Bay leaf
- Salt to taste
For filing:
- Greens
- garlic
- Meat boiled
- Sunflower oil unrefined cold pressed
Ingredients
For the broth:
For soup:
For filing:
|
Instructions
- Remove the meat, carrots and onion from the broth. The onion is thrown out (who likes boiled onions, then leave), she has already done her job and painted the broth in a Golden color. Carrots leave. We'll need it for soup. Put the broth on the fire, drain the water from the peas and send it to the broth. Bring to a boil, reduce the heat to a minimum, cover with a lid and begin to cook.
- Potatoes in soup boiled and constantly stirring in the center of the pan with soup, pour a thin stream of flour diluted in water. The broth from it will be steep, rich and nourishing. That's why this soup is called rustic. Cook another soup for five minutes, spread the peppers, Bay leaf and salt to taste. Pour in 3 minutes 1 tbsp sunflower oil. Bring to a boil and remove from heat the pan. Let the soup stand.
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