Table of contents:
- Ingredients for chicken goulash soup with new potatoes and green onions
- Method of making chicken goulash soup with new potatoes and green onions
Chicken goulash soup is the first dish that turns out to be so thick and satisfying that you no longer need to cook the second for dinner. This is a Hungarian dish that I brought a little of my own as I cooked it in the summer. And in the summer, as you know, there are so many different vegetables and seasonings around that you can only hope that there will be enough space in the pan to fit all your ideas into it!
In general, instead of onions I added green, plus young potatoes, which I never clean with a knife, only with my abrasive washcloth. The potato peel contains a lot of useful microelements, especially for young potatoes grown in their own garden.
- Cooking time: 1 hour
- Servings: 6
Ingredients for chicken goulash soup with new potatoes and green onions
- 2 liters of chicken broth;
- 700 g chicken breast;
- 200 g of young potatoes;
- 100 g zucchini;
- 150 g carrots;
- 200 g of tomatoes;
- 130 g green onions;
- 1 chilli pod
- 60 g tomato puree;
- 100 g sour cream;
- 20 g wheat flour;
- 30 g sunflower oil;
- 5 g ground red paprika;
- salt, sugar, bay leaf, coriander, cloves, cardamom.
Method of making chicken goulash soup with new potatoes and green onions
To prepare this dish, you need a deep brazier or a thick-walled saucepan; in a dish with a thin bottom, meat and vegetables will burn. So, pour odorless sunflower oil into the roasting pan and flavor it - add 2 bay leaves, a teaspoon of coriander seeds, 3 cloves, 3 boxes of cardamom. Put the finely chopped red chili pod with seeds. The cardamom boxes must be crushed or they will "explode" when heated.
Fry the spices in oil until a haze appears.
Cut off the fillet from the chicken breast, leave the skin and bones to prepare the broth.
Cut the fillet into long narrow slices across the fibers, throw in heated aromatic oil with spices, quickly fry.
We add diced tomatoes and tomato puree to the meat, these additives will give the goulash its usual orange color.
Fry the meat with tomatoes for 6 minutes - you need the vegetables to soften well, then add ground red paprika. You can add smoked paprika, it will be even tastier.
Next, put finely chopped green onions into the brazier. In winter, instead of green onions, you can cook this dish with leeks.
Now add the young potatoes and zucchini. Put small potatoes whole, cut large tubers coarsely. Cut the zucchini into circles.
Pour chicken broth into the brazier, increase the heat, bring to a boil.
Salt to taste, be sure to add 1 teaspoon of granulated sugar to balance the taste. Close with a lid, cook on low heat for 40 minutes.
10 minutes before cooking, mix the sour cream and wheat flour, add a little cold broth or water to make the flour easier to stir. Pour the mixture in a thin stream into the boiling soup, bring to a boil again.
Serve hot goulash soup to the table, sprinkle with fresh herbs.
For this chicken goulash soup with new potatoes and green onions, bake a roll of fresh white bread. There is nothing tastier than a spoonful of thick and aromatic soup with a crispy crust!
Chicken goulash soup with new potatoes and green onions is ready. Bon Appetit!