Chard soup
Hello!
Chard is a relative of beets, only used for food is not the root and the leaves. The plant is healthy and tasty. It can be used in salads, soups and even as a filling for pies. As for the soup, it is, in fact, cabbage soup, where the role of cabbage is played by our today's hero.
Difficulty: 3/10
Cooking time: 1.5 hr.
Number of servings: 6
Ingredients:
- Chard leaves, armful
- Chicken (drumstick or thigh), 1 kg
- Potatoes, 3-4 PCs.
- Carrots, 2-3 PCs.
- Onion, 1 PC.
- Bay leaf
- Garlic
- Black pepper and allspice
- Herbs to taste (dry celery here)
- Black pepper, salt, vegetable oil
Onions cut into small fragments, carrots RUB on a coarse grater or cut into strips (leaving a few bars for broth). Garlic chop finely.
Fill the chicken with 3 liters of cold water, bring to a boil, remove the foam, add peppers, Bay leaf, carrot bars, dried herbs, salt and cook for 1 hour with a small boil.
Wash the leaves of the chard and cut out a hard stem.
We don't throw anything away — everything will go into action.
Finely chop the stems.
With leaves do the same.
Fry the onion in a small amount of vegetable oil for two minutes over medium heat.
Add carrots, fry for another three minutes.
Add the stems of the chard, pour some water from the pot and simmer over low heat under the lid all the time while the broth is being cooked.
Potatoes clean. 3/4 cut potatoes into cubes. 1/4 potatoes rub on a fine grater.
The boiled broth is filtered (remove pepper, Bay leaf and other debris), chicken meat is separated from the bones, cut into small pieces and return to the pot.
Add potatoes, chard leaves, fried vegetables and cook until potatoes are ready (15-20 minutes).
Adjust for salt, turn off the fire, leave alone for ten minutes.
Serve with sour cream and herbs.
Bon appetit!
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