Soup with Chicken Fillet, Mushrooms and Cauliflower

Would you like to diversify your usual soups and borscht a little? Add cauliflower to a regular mushroom soup – the dish will sparkle with new colors. The dish is prepared quickly and eaten with pleasure!

Cook: 1 hour
Servings: 2

Ingredients

Directions

Pour water into a saucepan with chicken fillet, bring to a boil and remove the foam. Season with salt and cook, covered, for 40 minutes. Extract the chicken fillet from the broth, cut it across the fibers. Strain the broth. Peel the potatoes and cut them into cubes. Cut the champignons into slices. We will disassemble the cauliflower into small inflorescences. Return the broth to the pan, bring to a boil and add the potatoes. Cook for 10 minutes.
During this time, peel the onions and carrots. Cut the onion into small pieces, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and put onions and carrots. Fry vegetables for about 5 minutes. Add cauliflower and mushrooms to the pot to the pot. Let it cook for 10 minutes.
Add fried onions and carrots. Let it cook for another 5-7 minutes. Peel the garlic. Finely chop the dill and garlic. Add herbs, garlic and chopped chicken fillet to the pan and cook for another 2-3 minutes. Let’s try the soup, add black pepper and, if necessary, salt. The soup is ready. Pour the soup into bowls and serve with sour cream.

Enjoy your meal!

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