Table of contents:
- Ingredients for fresh cabbage soup with chicken and lettuce
- Method of preparing fresh cabbage soup with chicken and lettuce
Video: Fresh Cabbage Soup With Chicken And Lettuce. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Fresh cabbage soup with chicken and lettuce - for a summer cottage lunch. When last year's cabbage is eaten, the new harvest of white cabbage has not yet ripened, and the season for vegetable salad has already come, I am preparing this delicious soup. Lettuce leaves successfully replace cabbage in cabbage soup, it turns out even tastier. It is important not to overcook the greens, they should be added at the very end of cooking, when the main vegetables are tender. What types of salad can be used to prepare first courses? I think any, but experiments in the kitchen are only beneficial.
Prepare chicken broth first, when almost done, chop vegetables. It remains to collect everything in a saucepan and cook fresh cabbage soup with chicken and lettuce. Thus, it will take you less than an hour to prepare a hearty, but light and healthy first course.
- Cooking time: 50 minutes
- Servings: 6
Ingredients for fresh cabbage soup with chicken and lettuce
For fresh cabbage soup:
- 300 g lettuce;
- 200 g bell pepper;
- 100 g carrots;
- 100 g of onions;
- 150 g of young potatoes;
- 150 g zucchini;
- 50 g green onions;
- 15 ml olive oil;
- bay leaf, spices.
For chicken broth:
- 700 g chicken;
- a bunch of parsley and celery;
- Bay leaf;
- garlic, salt, spices.
Method of preparing fresh cabbage soup with chicken and lettuce
Cook the broth. To make it tasty, take chicken drumsticks, wings and other parts of the bird with bones and skin. Add a bunch of rooted parsley and celery, chicken spices, bay leaf and a few cloves of garlic. Cook for 35 minutes after boiling, remove the scale with a slotted spoon, salt to taste. Strain the finished broth through a sieve or colander so that it turns out transparent.
Pour olive oil into the bottom of a deep saucepan, throw in 2 laurel leaves and finely chopped onions.
Then add the coarsely grated carrots, saute the vegetables until soft - a fragrant base is ready. If you have time, you can cut the carrots into thin strips, it will be more beautiful.
We clean the fleshy bell peppers from partitions and seeds, cut the pulp into cubes, throw into a saucepan.
My young potatoes with a washcloth with an abrasive layer, cut the potatoes into large slices. Cut the early zucchini into slices with a peel, since the peel is tender, you do not need to peel it.
We send zucchini with potatoes to the pan.
Then pour in the hot chicken broth, bring to a boil, cook for about 15 minutes, until the potatoes are tender. While the vegetables are boiling, prepare a lettuce. Soak the leaves in a bowl of cold water to remove debris, then shake off the water. Cut the leaves into narrow strips.
Chop the green onion finely.
5 minutes before cooking, put the onion and salad into the pan.
Bring the cabbage soup with herbs to a boil again, cook for 3-4 minutes, remove from the stove, cover with a lid.
Serve hot soup with chicken and lettuce to the table. Season with sour cream to taste, sprinkle with fresh herbs. Bon Appetit!
By the way, professional chefs filter the broth not even through cheesecloth, but through a thick cotton fabric folded in several layers. This way you can achieve almost perfect transparency.
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