Ginger Soup with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 g chicken, cut into pieces
- 3 liters water
- 6 tablespoon oil
- 4 cloves garlic, finely chopped
- 1 onion (s), finely chopped
- 3 tablespoon ginger, freshly grated
- 500 g spinach, fresh, rouhly chopped
- salt and pepper
- Fondor
- 1 egg (s)
- 100 ml sour cream
Print Recipe
Pin Recipe Instructions
- Heat 3 tablespoons of oil in a saucepan and briefly fry the chopped onion, garlic and grated ginger. Then take it out and set aside.
- Add the rest of the oil and fry the pieces of meat in it. Season with salt, pepper and fondor and add the fried onion, ginger and garlic. Deglaze with water and cook covered for about 30 minutes.
- Roughly chop the spinach, pour in and cook for another 10 minutes. Mix the egg with the sour cream and add to the soup.
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