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Chicken soup with sour cream

Chicken soup with sour cream


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A soup loved by the whole family, ideal for a Sunday meal.
Welcome to the table!

  • a piece of boneless chicken breast
  • 300 gr. sour cream
  • 2 eggs (yolks)
  • 2 medium potatoes
  • 2 onions
  • 2 carrots
  • 1 bell pepper (green or red)
  • 1 parsnip
  • noodles
  • a bunch of green parsley
  • salt and borscht, to taste

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken soup with sour cream:

Wash and finely chop the vegetables (onion, carrot, bell pepper, parsnip) and boil in a pot with about 3-4 liters of water with a little salt.

When the vegetables are cooked, add the washed and chopped chicken breast and diced potatoes. When they have boiled, add the noodles and let them boil.

Turn off the heat for the soup.

Meanwhile, mix the sour cream with the yolks, a little salt and 1-2 tablespoons of hot soup.

Mix well and pour the composition into the pot, stirring constantly.

Add the washed and finely chopped parsley and add borscht to taste.


Peel the vegetables, wash and cut into large pieces.

Bring water and salt to a boil, when it starts to boil, add the chicken breast and vegetables. Take the foam.

When they have boiled, take them out. The soup is strained.

Cut the carrot into cubes. The rest of the vegetables are passed and added to the soup.
Take the meat off the bone and cut into small pieces.
Carrots and chicken are put back in the soup.
Grind the garlic.
Put the yolks and sour cream in a bowl.

Mix and add a soup polish.

Stir and pour slowly into the pot. Boil over low heat.
When it starts to boil, add the garlic and turn off the heat.

Add chopped parsley, add vinegar or lemon to taste and serve hot.


Radautean soup it is very delicious!


Chicken soup with sour cream - Recipes

Ingredient:
For 10 servings: 1 kg chicken, 2.5 I water, 200 g carrots, 200 g bleach, 100 g celery, 200 g onion,
100 g rice, 250 g sour cream, 50 g flour, 3 eggs, 100 ml oil, 5 g lemon salt, (vinegar), 50 g
parsley, 50 g dill, salt.

Method of preparation:
The vegetables are cleaned, washed, cut into cubes and smothered in oil with the addition of water. Onions are
clean, wash, cut into small pieces and boil in salted water, add the stewed vegetables
and the chicken that was passed through the flame and washed. During cooking, froth. The rice is
clean of foreign bodies, wash, drain and boil separately. After boiling, the bird
remove, debone and cut the meat into cubes, during which time the boiled rice is added to the soup and
then the meat. Prepare the dressing sauce from the well beaten yolks, rubbed sour cream and
flour with added juice from the soup. Mix the composition well and add to the bowl with
soup, continuing to boil for another 5 minutes. It tastes good with salt and lemon salt
dissolved. Serve with finely chopped greens.


Chicken soup with chicken breast

Maybe I wrote before, our soups are in the first place, the second kind can wait, in the fridge there is always a (big) pot with soup :). The recipe below is a seasonal one, I found fresh goulash and I decided to quickly make a soup with chicken breast, you can also make it with pork but the chicken version is lighter and is made immediately.

  • 4-5 gulii
  • 1 chicken breast
  • 2 carrots
  • 1 parsnip
  • 1 dill connection
  • 250g sour cream at least 15% fat
  • 2 eggs
  • salt pepper
  • a little bit of oil

1. We clean the vegetables and put them on the grater with big holes. Heat the oil in a 6 liter pot and then add the carrots and parsnips and let it cook for a few minutes (3-4).

Add about 3/4 of the water to the pot and let it boil.

2. We cut the chicken breast into strips, and we peel the gullies and put them on the grater.

3. When the water boils, add the chicken breast, salt (about a teaspoon) and let it boil.

We try the chicken breast and if it is boiled we add the grated goulash. Leave for another 10 minutes, the goulash is done very quickly and then turn off the heat and set the pot aside.

4. Separate the egg whites from the yolks, put the egg whites in the pot and mix constantly and mix the yolks in a bowl with sour cream. Add little by little the hot soup and mix well. Pour the composition into the pot and mix gently.

Season with salt and pepper and add chopped dill.

If you want you can add together with the boiled meat and a sliced ​​red pepper.

For the lighter version, do not heat the vegetables, put the meat to boil and when it boils, add the vegetables given by grater and then proceed as in the recipe.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken soup with sour cream

A recipe for chicken soup with sour cream from: chicken breast, onion, carrots, bell peppers, celery, salt, sour cream, egg yolk, noodles and borscht.

Ingredient:

  • 1 chicken breast
  • 1 onion
  • 2 carrots
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 celery
  • salt to taste
  • 3-4 tablespoons sour cream
  • 1 yolk
  • 100 g wide noodles
  • borsch

Method of preparation:

Peel a squash, grate it and chop the celery and pepper. You put the carrot on the grater. Wash the chicken breast, cut it into the right pieces and boil it in water with a little salt. When it boils, collect the foam and throw it away. Add the vegetables and simmer for 30-35 minutes.

Add the noodles and let them boil for 10 minutes, then take the pot off the heat. Separately, beat the yolks with the cream. Put a pinch of juice from the soup over the cream, mix gently and pour everything into the soup pot. Add the borscht and if you want, add more cream to taste.


Chicken soup with sour cream

Someone asked me the other day, in a comment on one of the recipes, when to put carrots in a soup and when to put parsley. In general, because the vegetables are the ones that taste like soup, they are put immediately after the meat has boiled a little, so that we can froth it well, so that the soup is clear. But green parsley, like dill, larch, tarragon, I put them at the end, at the last boiling, because they lose their flavor when they boil too much.

One more thing: in most soup recipes but also stew with sauce in which I use carrots, I prefer to give them through a large grater than to cut their pieces or slices, for 2 reasons: boil faster and make the soup / soup / sauce richer .

Ingredients for chicken soup:
& # 8211 a chicken breast
& # 8211 a medium onion
& # 8211 2 carrots
& # 8211 1 parsley root
& # 8211 2 smaller donuts (or 1 large)
& # 8211 4 tablespoons sour cream
& # 8211 1 egg yolk
& # 8211 100 gr of small pasta (stars, licorice, noodles)
& # 8211 1 tablespoon instant bags
& # 8211 1/2 green dill tie

Cut the chicken into cubes and boil it in salted water (1.5 l of water for a thick soup). Foam the water in which the meat is boiled whenever needed. Meanwhile, prepare the vegetables: peel the carrots and grate them, thinly slice the parsley root, cut the onion and pepper into cubes.

When the water on the meat remains clear (about 10 minutes after it starts to boil), add the vegetables and season the salt soup to taste. Let them boil until the vegetables are soft, about 40 minutes. In the last 10 minutes of cooking, add the pasta. When they are small, they will boil quickly, and when they are cooked, pull the pot off the heat. Separately, mix the sour cream and egg yolk, then take a few tablespoons of hot juice from the soup and put it over, until the sour cream heats up.

Then pour the cream into the soup pot, while it is hot, but WITHOUT BOILING. Mix well, add the borscht and dill, then put the pot on the fire again, for another 10 minutes.

That's about all you have to do to enjoy a tasty and very consistent soup. So consistent that you don't need type 2 after a bowl of chicken soup with sour cream. Aaaa, let's not forget!

Another bridge: you can put 2 liters of water from the beginning and let the soup boil more, even if the vegetables are soft. The more it boils, the tastier it will be, because all the flavors intertwine, and the soup becomes very concentrated.


About boiling meat and the theory of throwing the first water & # 8221

And on the internet there are aberrant recipes by which the authors (who are not professional cooks) urge the public to boil the meat and then throw the soup and wash the pot (.) And continue the recipe with clear water. See, ladies, meat would have & # 8222toxins and impurities & # 8221 and they are removed by this process. Dear ones, but how do you grill? Do you burn them too? Grilled chicken leg and breast do not have & # 8222impurities and toxins & # 8221? Some say they scald the meat to get the "blood" out of it. which is & # 8222toxic & # 8221, obviously. But sangerete isn't it toxic? With minced meat for meatballs or sMALL how do you proceed Do you burn her too?

Put your hand up and get informed, ask your family doctor and you will find out that the foam formed by boiling meat is nothing but coagulated proteins. If it was something really & # 8222transitive & # 8221, such as fish caught in the Yellow Sea of ​​China (which is impregnated with heavy metals due to the discharge of unfiltered industrial waters), then be sure not to get rid of them by boiling! Colleagues bloggers, stop spreading such nonsense because you are fooling the world and making fun of yourself!

Foaming soups and broths is done strictly for aesthetic reasons & # 8211 indeed the foam is unpleasant but not toxic! I have also heard this imbecility regarding the foaming of jams: the sugar is dirty and contains impurities. But don't you use it for cakes? So how do you get the impurities out of it? The jam foams because it looks better!

All these theories are issued and propagated by people without logical thinking, ill-informed and in great need. It presents this nonsense as a virtue of the housewife, as a sign of cleanliness and hygiene. Bullshit. The clean housewife is the one who washes her hands after using the toilet, takes a shower every day and keeps her kitchen, dishes and cooking utensils clean. The housewife interested in food hygiene has a thermometer in the refrigerator and knows that the temperature must be between 2-4 C, respectively at least -18 C in the freezer. The housewife interested in family health does not use imitation whipped cream (called vegetable), delicate or vegan food bases, chemical essences for cakes (which also make them taste bad) or commercial cake sheets (full of chemicals). If we keep talking about & # 8222 food safety & # 8221.

The world has no idea that the rules of public nutrition (restaurants, canteens) completely prohibit washing chicken meat due to the risk of spreading salmonella. This bacterium is destroyed at temperatures above 70 C, so by boiling at 100 C we definitely get rid of it. That's why you don't eat raw chicken or & # 8222medium & # 8221. No restaurant in this world throws the juice in which the meat is boiled. Our grandmothers did not make such blunders either.

Conclusion: soups and broths are frothed, without throwing water on the meat. That water is called SOUP! You can read more useful food hygiene tips here.


Greek style chicken soup

As we missed a light and sour soup, we resorted to this delicacy.

N e c e s a r e:
1 large chicken breast
chicken fat, optional
3 carrots
1 piece of celery
1 parsley root
1 white onion
3 egg yolks
200g sour cream
300ml yogurt, whipped milk
3 bay leaves:
3-4 teaspoons vegeta
tarragon
green parsley
green cloth
1 lemon.

P r e p a r a r e:
I boiled the chicken breast together with the chicken fat, let it boil and then cut it into strips. I opted for chicken fat because it tastes good in food and, it is known, it is very good in the fight against colds.

I peeled and washed the vegetables, then I cut the carrots into rounds, diced celery, and finely chopped the onion. I leave the parsley whole because it is tangled and at the end I take it out and give it to our puppy. I added bay leaves to the boil. I left everything on the fire for at least half an hour, until the vegetables were cooked.

Then I mixed the yolks, sour cream and yogurt (or whipped milk, or kefir, etc.). I had whipped milk and put it instead of total cream so that the soup would be a little lighter.

To pour the composition into the soup, I turned off the fire, took a little juice, put it over the eggs and sour cream and mixed after each addition, until it reached a temperature as close as possible to that of the pot. Then I poured everything back, stirring constantly, I turned on the fire and boiled for a few more minutes. I also added vegeta.

After extinguishing the fire, I put the lemon juice and the chopped leaves of tarragon, parsley and celery and left it under the lid for another 5-10 minutes.


About boiling meat and the theory of throwing the first water & # 8221

And on the internet there are aberrant recipes by which the authors (who are not professional cooks) urge the public to boil the meat and then throw the soup and wash the pot (.) And continue the recipe with clear water. See, ladies, meat would have & # 8222toxins and impurities & # 8221 and they are removed by this process. Dear ones, but how do you grill? Do you burn them too? Grilled chicken leg and breast do not have & # 8222impurities and toxins & # 8221? Some say they scald the meat to get the "blood" out of it. which is & # 8222toxic & # 8221, obviously. But sangerete isn't it toxic? With minced meat for meatballs or sMALL how do you proceed Do you burn her too?

Put your hand up and get informed, ask your family doctor and you will find out that the foam formed by boiling meat is nothing but coagulated proteins. If it was something really & # 8222transitive & # 8221, such as fish caught in the Yellow Sea of ​​China (which is impregnated with heavy metals due to the discharge of unfiltered industrial waters), then be sure not to get rid of them by boiling! Colleagues bloggers, stop spreading such nonsense because you are fooling the world and making fun of yourself!

Foaming soups and broths is done strictly for aesthetic reasons & # 8211 indeed the foam is unpleasant but not toxic! I have also heard this imbecility regarding the foaming of jams: the sugar is dirty and contains impurities. But don't you use it for cakes? So how do you get the impurities out of it? The jam foams because it looks better!

All these theories are issued and propagated by people without logical thinking, ill-informed and in great need. It presents this nonsense as a virtue of the housewife, as a sign of cleanliness and hygiene. Bullshit. The clean housewife is the one who washes her hands after using the toilet, takes a shower every day and keeps her kitchen, dishes and cooking utensils clean. The housewife interested in food hygiene has a thermometer in the refrigerator and knows that the temperature must be between 2-4 C, respectively at least -18 C in the freezer. The housewife interested in family health does not use imitation whipped cream (called vegetable), delicate or vegan food bases, chemical essences for cakes (which also make them taste bad) or commercial cake sheets (full of chemicals). If we keep talking about & # 8222 food safety & # 8221.

The world has no idea that the rules of public nutrition (restaurants, canteens) completely prohibit washing chicken meat due to the risk of spreading salmonella. This bacterium is destroyed at temperatures above 70 C, so by boiling at 100 C we definitely get rid of it. That's why you don't eat raw chicken or & # 8222medium & # 8221. No restaurant in this world throws the juice in which the meat is boiled. Our grandmothers did not make such blunders either.

Conclusion: soups and broths are frothed, without throwing water on the meat. That water is called SOUP! You can read more useful food hygiene tips here.


1. I washed the meat very well and boiled it in four liters of cold water. You can use any part of the chicken you like. I had cutlery in the freezer. When it was ready to boil, I made sure to gather the foam formed with a foamer.

2. I cleaned and washed the vegetables. I finely chopped the peppers and onions, and I put the roots on the large-mesh grater. I also chopped a smaller leek. I had it in the fridge and I said not to "get lost".

3. I gathered the foam well and put the vegetables in the pot over the meat. I left it on the fire until the vegetables and meat cooked. Add more hot water, because it will decrease.

4. Meanwhile, I started beating the sour cream with the yolks and squeezing the lemon juice. Let's get them ready.


5. I tried the meat and vegetables if they are cooked. I salted the soup, to taste, and with a polish I took the soup from the pot and put it gradually in the bowl in which I had mixed the cream with the yolks. I beat all the time and brought the cream to the temperature of the soup.

I stopped the fire, put the lemon juice and poured the cream. I mixed lightly and sprinkled the finely chopped green parsley. I covered the pot for 10 minutes, to flavor it, and I served it at the table. Warm, with hot peppers.
The source of this recipe is the culinary blog Mariana's Recipes.


Chicken soup with sour cream

Someone asked me the other day, in a comment on one of the recipes, when to put carrots in a soup and when to put parsley. In general, because the vegetables are the ones that taste like soup, they are put immediately after the meat has boiled a little, so that we can froth it well, so that the soup is clear. But green parsley, like dill, larch, tarragon, I put them at the end, at the last boiling, because they lose their flavor when they boil too much.

One more thing: in most soup recipes but also stew with sauce in which I use carrots, I prefer to give them through a large grater than to cut their pieces or slices, for 2 reasons: boil faster and make the soup / soup / sauce richer .

Ingredients for chicken soup:
& # 8211 a chicken breast
& # 8211 a medium onion
& # 8211 2 carrots
& # 8211 1 parsley root
& # 8211 2 smaller donuts (or 1 large)
& # 8211 4 tablespoons sour cream
& # 8211 1 egg yolk
& # 8211 100 gr of small pasta (stars, licorice, noodles)
& # 8211 1 tablespoon instant bags
& # 8211 1/2 green dill tie

Cut the chicken into cubes and boil it in salted water (1.5 l of water for a thick soup). Foam the water in which the meat is boiled whenever needed. Meanwhile, prepare the vegetables: peel the carrots and grate them, thinly slice the parsley root, cut the onion and pepper into cubes.

When the water on the meat remains clear (about 10 minutes after it starts to boil), add the vegetables and season the salt soup to taste. Let them boil until the vegetables are soft, about 40 minutes. In the last 10 minutes of cooking, add the pasta. When they are small, they will boil quickly, and when they are cooked, pull the pot off the heat. Separately, mix the sour cream and egg yolk, then take a few tablespoons of hot juice from the soup and put it over, until the sour cream heats up.

Then pour the cream into the soup pot, while it is hot, but WITHOUT BOILING. Mix well, add the borscht and dill, then put the pot on the fire again, for another 10 minutes.

That's about all you have to do to enjoy a tasty and very consistent soup. So consistent that you don't need type 2 after a bowl of chicken soup with sour cream. Aaaa, let's not forget!

Another bridge: you can put 2 liters of water from the beginning and let the soup boil longer, even if the vegetables are soft. The more it boils, the tastier it will be, because all the flavors intertwine, and the soup becomes very concentrated.


Video: ΦΤΙΑΧΝΟΥΜΕ ΤΡΑΧΑΝΑ (July 2022).


Comments:

  1. Nelar

    I offer you to visit the website where there are many articles on this matter.

  2. Stowe

    Indeed strange

  3. Taurg

    What words ... great, the idea excellent



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