Chicken Soup with Red Cabbage
by Editorial Staff
The soup prepared according to this recipe has an original purple color, which is unusual for any other first courses. Such a non-standard shade is obtained thanks to red cabbage, which makes the soup not only original, but also tasty and healthy.
Servings: 7
Ingredients
- Chicken legs (or other parts of chicken) – 350 g
- Potatoes – 400 g
- Red cabbage – 200 g
- Carrots – 1 pc. (120 g)
- Bulb onions – 1 pc. (80 g)
- Bay leaf – 1 pc.
- Vegetable oil – 2 tbsp
- Salt to taste
- Garlic – 2 cloves
- Zira (seeds) – 1/3 teaspoon
- Fresh parsley – 10-15 g
- Water – 2 l
Directions
- We prepare the necessary products.
- Pour the chicken in a saucepan with 2 liters of water and put on fire. After boiling, remove the foam, reduce the heat to a minimum, add the bay leaf and cook the broth for 40-60 minutes. I used homemade chicken for the broth, so I cooked it longer – 1.5 hours.
- We take out the chicken legs from the finished broth, remove the bones. We disassemble chicken meat into fibers. Strain the broth, put it back in the pan and put it on fire.
- Peel the potatoes and cut into small pieces.
- Put potatoes in boiling broth and cook for 5 minutes.
- Cut the peeled onion into cubes. Rub the peeled carrots on a coarse grater.
- Heat the vegetable oil in a frying pan and fry the onions and carrots for about 5 minutes, until lightly golden.
- Thinly chop the cabbage
- Add onion and carrot frying, cabbage to the pan, salt to taste and cook for another 10 minutes.
- Then add the chicken and cook for another 2-3 minutes.
- Peel and chop the garlic with a knife. Lightly rub the zira.
- Add garlic and cumin to the pan, cover with a lid and remove from the stove.
- Let the chicken soup with red cabbage brew for 5 minutes.
- Finely chop the parsley. Pour the soup with chicken and cabbage into bowls, sprinkle with parsley and serve. Enjoy your meal!-
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