Transylvanian chicken soup recipe. Our recommendation today is the Transylvanian chicken soup. Easy to prepare and rich in vegetables.
Transylvanian chicken soup recipe. The secret ingredient that gives the best taste!
4 boneless chicken legs
1-2 tablespoons of oil
-1 parsnip root
– 1 parsley root
Medium piece of celery root
– 200 – 300 grams of vegetables of your choice: peas, green beans, cauliflower, broccoli, goulash, etc. – alone or mixed together
– parsley leaves
Paprika (sweet paprika)
-150 ml of fermented sour cream with a minimum. 20% fat
1-2 tablespoons of lemon juice
How to prepare:
We clean and wash vegetables and greens. You can add vegetables as you like: broccoli, cauliflower, goulash, peas, carrots, green beans or whatever you like. You can cut the vegetables into cubes or slices. I leave the celery root, parsley, and parsley whole or in larger pieces until I can finally get them out of the soup.
Finely chop the onion. I used red and white onions and chopped them with a special grater. Cut the meat into cubes. Heat a tablespoon of oil in a soup pot and quickly fry the meat on all sides.
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Leave the onions like this until they become a little glassy, then season with salt, pepper and paprika. I added 2 tablespoons of paprika because it goes well with this soup. Stir constantly for a few minutes, being careful not to burn the red peppers as they lose their wonderful color and become bitter. After the water has reduced, add the vegetables and greens that don’t require much cooking. If you want to add broccoli or cauliflower that boils quickly, add the last cauliflower. Otherwise, they will make porridge.
The soup is ready when the vegetables and vegetables are cooked. In the end you can “fish” from soup of celery, parsley and parsnips – if you do not like it.
Add lemon peel and sour cream to taste.
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