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Beetroot-chicken cream soup
Number of servings: 3
Ingredients
- Chicken leg -
- Beetroot -
- Carrot -
- Parsley -
- Celery -
- Onion -
- Potato -
- Bay leaf -
- Allspice -
- Black pepper -
- Lovage -
- Dill -
- Water -
- Garlic -
- Marjoram -
Cooking instructions
- Start cooking from chicken legs deboning.
- Remove the skin from chicken.
- Cut open the muscles and tendons at the head of the bone and cut further along the bone.
- Carefully separate the entire bone and cartilage from the meat.
- Prepared chicken legs cover with water.
- Boil for 30 minutes.
- Cut or grate vegetables and add them to the boiling meat.
- Add spices.
- Boil everything until soft.
- Olga -
