Prep Time | 10 minutes |
Cook Time | 50 minutes |
Servings |
Ingredients
- 125 gram Spinach
- 100 gram Carrot
- 50 gram Celery root
- 300 gram Cabbage
- 1 piece Bulgarian peppers (1/2 red and 1/2 yellow)
- 200 gram Potatoes
- 1 piece Leek
- 2 cloves garlic
- 2 liters Broth
Ingredients
|
Instructions
- Cook chicken broth: 2 liters of water, 1 chicken breast, 1 small onion, a light green part of the stalk of leek, 1/2 carrot, a piece of celery root. The brisket wash, cover with cold water and put on fire. Add the chopped small pieces of vegetables, bring to boil, cook on low heat for 30-40 minutes.
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