Arabasi Soup

Summary

Ingredients

• 1 onion (s)
• 150 g of flour + 3 tablespoons of extra flour
• 1 chicken
• 2 tablespoon butter
• some salt and pepper
• some chili powder

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Instructions

1. Wash the chicken well under running water and cover with water in a large saucepan. Sprinkle some salt and pepper over it. Then peel and add the onion. Bring to the boil and reduce the heat, continue to simmer for about 1 1/2 hours until the meat comes off the bone easily. Then remove the onions and place the chicken in a separate bowl and let cool. Save the chicken broth.
2. Put butter in a second saucepan and lightly sweat the 3 tablespoons of flour over medium heat for 1 - 2 minutes. Gradually add the chicken broth while stirring. Add spices including salt. Then remove the bones and skin from the chicken, pluck it into small pieces and add. Bring back to the boil and simmer for 10-15 minutes on a reduced heat.
3. Now bring 600 ml of water with 1 teaspoon of salt to a boil. Meanwhile, stir 150 g of flour with 400 ml of water and add to the boiled water and simmer for about 15 minutes, stirring constantly, until the porridge becomes thick. Put this porridge in a bowl with a diameter of 28 cm and let it cool for 1 hour.
4. Put the cooked soup in a small bowl.
5. Since this is a communal meal, the soup is placed in the middle of the bowl that contains the porridge (the middle must of course be cleared of the porridge batter). Of course, you can also serve this individually. First you take a spoon from the batter and then a spoon from the soup.